This Pineapple Coconut Cake is a delightful and tropical dessert that’s perfect for any occasion. Made with gluten-free flours, fresh pineapple, and a hint of coconut, it’s both healthy and flavorful. The coconut lemon icing adds the perfect finishing touch.
Preparation Time
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- Preparation Time: 20 minutes
- Cooking Time: 45-50 minutes
- Total Time: 1 hour 10 minutes
Ingredients
Dry Ingredients:
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- 1 cup (160 g) rice flour
- 1 cup (90 g) oat flour (gluten-free if needed)
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- ½ scant cup (50 g) cornstarch
- ¾ cup (75 g) shredded unsweetened coconut
- 2 Tbsp (10 g) ground flax seeds
- 1½ tsp baking powder
- ½ tsp baking soda
Wet Ingredients:
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- ½ small/medium fresh pineapple (350 g) (see instructions)
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- ¼ cup (60 g) canned coconut milk
- ⅓ cup (110 g) maple syrup
- 1 tsp vanilla extract
Icing:
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- ⅓ heaped cup (50 g) powdered erythritol or icing sugar
- 1 Tbsp canned coconut milk
- ½ Tbsp lemon juice
Instructions
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