Gluten-Free Coconut and Pineapple Cake

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Crushed Pineapple and Coconut are perfect companions in this refreshing tropical themed cake.

The coconut combines with the batter to make a soft spongey crumb whilst the pineapple makes it super moist.  

Its summer here in Australia and the warm days have already set-in.  This gorgeous and yet simple tea-cake is both refreshing and light – perfect for our tropics and for those wishing they were sun-baking under a palm tree along a mile-long sandy beach perhaps the Caribbean or Hawaii or Tropical North Queensland.

coconut pineapple loaf gluten-free

Crushed Pineapple is used rather than pineapple chunks.  I find the pineapple chunks tend to sink down the base of the cake whereas the shredded pineapple pieces are evenly distributed throughout the cake. The juice is separated from the shredded pineapple and the pineapple added second-last into the batter – so it is not crushed down further into juice like texture by your hand beater.

The right portion of gluten-free flour and shredded coconut is used to ensure a lighter texture in the cake.  Shredded coconut alone, will yield a dense cake.  If you decide to substitute regular flour instead of gluten-free flour this cake will work well.

Separate the egg yolk from the egg white.  Beat the egg whites until nice and stiff, and fold into the batter.  This will help add a little extra air into the cake.  

What I also like about this cake, is it keeps well in the fridge in a sealed container.  I remove the portion I want and allow to cool to room temperature before consuming.  

Twelve frozen raspberries are added in the middle of the cake.  This is totally optional.

Dairy-free I have used unsweetened almond milk, to make it dairy-free for those readers who are lactose intolerant.  It will work very well with full-cream milk or any other milk substitute.

coconut pineapple cake

Gluten-Free Coconut and Pineapple Cake

Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes

Crushed Pineapple and Coconut are perfect companions in this refreshing tropical themed cake loaf.

The coconut combines with the batter to make a soft spongey crumb whilst the pineapple makes it super moist.  

Ingredients

  • 125g butter softened
  • 1 teaspoon lemon rind
  • 1/2 cup Whole Earth Sugar
  • 227g  Golden Circle Crushed Pineapple
  • 3/4 cup (60g) shredded coconut
  • 2 large eggs
  • 300g Orgran Organics Self Raising Flour
  • 150g almond milk or dairy milk
  • 1 teaspoon Baking Powder 
  • 12 frozen raspberries ( optional)
  • 1/4 cup toasted flaked almonds

Icing

  • 1 1/2 cups sifted pure icing sugar
  • 50g softened butter
  • 2 tablespoons lime juice ( or lemon)

Instructions

  1. Pre-heat oven to 180 degrees Celsius.
  2. Using an electric mixer on high speed, beat butter and sugar until light and fluffy.
  3. Add eggs one at a time, beating well after each addition.
  4. Drain tin pineapple and reserve juice.
  5. Using your electric beater on low add the reserved pineapple juice and milk.
  6. Beat in the flour.
  7. Fold in the crushed drained pineapple.
  8. Spoon half of the batter in a prepared (lined) 8-cup loaf pan.
  9. Place frozen berries in neat rows.
  10. Carefully place the remainder of the batter on top. Flatten.
  11. Bake until a toothpick inserted comes out clean or at approximately 55 minutes. Bake at 170 Degree Celsius.
  12. Let cake cool in pan for 15 minutes then carefully allow to cool further for 40 minutes on a wire rack before topping with icing.
  13. Beat 60g softened butter, lemon juice into sifted icing sugar.
  14. Spoon over cooled cake, and top with almond flakes.

Notes

All my cakes have sugar in mind as we are a diabetic friendly home. If you like your cakes on the sweeter side it is recommended to use 3/4 cup caster ( fine) sugar.

Splenda granulated baking sugar and CSR Smart Sugar are used in my home.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 487Total Fat: 18gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 64mgSodium: 487mgCarbohydrates: 79gFiber: 18gSugar: 39gProtein: 8g

Olives&Feta do not have control over the ingredients you use to make this recipe nor the environment in which you are making them. When Brands of ingredients are specified please check the brand as companies do change their products. Always read the label.

 

 

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2 Comments Add yours

  1. Megala says:

    Love this gorgeous cake with scrumptious flavours of pineapple, raspberry & coconut.

  2. Pineapple and coconut 😋 I love the combination 😋

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