Gluten-Free Pineapple Coconut Cake (Moist, Easy Loaf Recipe)

This recipe came together after a recent pantry dive. Once a year, I empty out my kitchen pantry and pull out the expired foods. I found a can of crushed pineapple that only had a month left, so I came up with a cake to put this can to use. If you have a can of crushed pineapple in your pantry, you will want to make this gluten-free coconut cake with canned pineapple.

If you love baking cake, I have over 100 incredible gluten-free cake recipes for you to try. Drop a comment and let me know which one you try next!

Allergen Information:

This easy gluten-free tropical loaf cake is:

• gluten-free
• soy-free
• nut-free
• oat-free
• Make it dairy-free using plant-based butter.
• Make it gum-free using my DIY Gluten-Free All Purpose Flour Blend.

Ingredient Notes and Swaps:

For the full list of ingredients and amounts, please go to the recipe card below.

• Gluten-Free Flour Blend – I tested this gluten-free cake recipe with King Arthur Measure for Measure and Bob’s Red Mill 1:1 Blend. Both worked great. Other blends will work, but you may need to tweak the batter. My rule of thumb is if your batter or dough is too runny, add more flour; if it is too thick, add more liquids. 
• Binder – If your flour blend doesn’t contain a binder, add 3/4 teaspoon of xanthan gum to the dry ingredients.
• Cane Sugar – Cane sugar adds sweetness and helps create a tender crumb by locking in moisture. You can swap coconut sugar, but know it will turn your cake brown.
• Baking Soda – Baking soda is needed when there are acidic ingredients to help the cake rise.
• Coconut – Use unsweetened shredded coconut for the best texture and to avoid making the cake overly sweet.
• Pineapple – I used canned crushed pineapple, but fresh pineapple can be used. Be sure to chop it finely if using fresh.
• Eggs – Use large eggs. Eggs help with binding to hold the cake together and help keep the cake moist.
• Butter – Butter adds richness and helps keep the cake moist. Use unsalted butter so you can control the salt level. Use plant-based butter if you are dairy-free.
• Milk or Non-Dairy Milk – Use any unflavored milk or non-dairy milk. I used Oatly Simple, but almond, soy, or regular milk all work.

Step-By-Step Photos and Directions:

Note From The Kitchen: Every gluten-free flour blend absorbs liquid a little differently. If your batter looks thicker or thinner than mine, add 1–2 tablespoons of milk or flour to adjust. This is totally normal in gluten-free baking and will help you get consistent results.

Step 1: Preheat the oven to 350º F on the bake setting. Combine the flour, shredded coconut, sugar, baking soda, and salt in a large mixing bowl. Use a whisk to thoroughly mix.

Step 2: Partially melt the butter. Add the eggs, pineapple, and milk. Whisk to blend.

Step 3: Pour the wet ingredients into the dry ingredients and gently mix to make the batter.

Step 4: Line a loaf pan with parchment paper. Pour the batter into the pan and use a rubber spatula to smooth the batter evenly in the pan.

Step 5: Bake the gluten-free pineapple coconut cake for 40-42 minutes. The actual baking time will vary depending on the size and type of pan you use.

The cake is finished baking when the top is golden. Insert a toothpick into the top of the cake. If it comes out clean, the cake is finished baking. If you see batter or crumbs, it needs to bake longer.

Step 6: Move the cake to a cooling rack. Let it sit in the pan for five minutes, then use the parchment paper to gently lift the cake out of the pan onto the cooling rack.

Do not slice the cake until it is cooled. If you slice it when it is hot, the cake will crumble because it hasn’t set. When the cake is cooled, mix the icing ingredients and drizzle the icing over the cake.

This easy gluten-free pineapple cake with coconut is a winner recipe that everyone will love. Add in blueberries, chocolate chips, or any other mix-ins you like!

Frequently Asked Questions: