Gluten-Free Pineapple Coconut Cake Recipe
Create a tropical treat following this Gluten-Free Pineapple Coconut Cake Recipe. Top the fluffy coconut nut cake with the sweet and tangy taste of fresh pineapple. Coat with shredded coconut for an aesthetic and enticing dessert. The earthy and fruity flavors blend together for a rare gluten-free delicacy. Great for Passover and all year round. Enjoy!
Gluten-Free Pineapple Coconut Cake
Follow this step-by-step Gluten-Free Pineapple Coconut Cake Recipe to make a unique delectable dessert. Bake a fluffy & nutty coconut cake and top it with sweet honey flavored fresh pineapple. This gluten-free combination creates a delicious slice of the tropics.
Equipment
- Apple Corer
- Large Nonstick Pan
- Small Pot (for making the topping)
- Food Processor
- Electric Mixer
- Round Deep Spring Baking Pan (10 inches – 26 centimeters circumference)
- Large Flat Plate (at least 11 inches – 28 centimeters in circumference)
Ingredients
Preparing The Pineapple Circles
- 7 Round Circles Of Fresh Pineapple
- 2 tbsp Blanched Almond Butter
- 2 tbsp Honey (adjust to taste or health requirements)
Topping Ingredients
- 1 cup Small Cubes Of Fresh Pineapple
- 4 tbsp Honey (the amount depends on the fruit’s sweetness and personal preference)
- 2 cups Water
Cake Batter Ingredients
- 6 Eggs (separate whites and yolks)
- 1/4 cup Blanched Almond Butter
- 1/4 cup Fresh Lemon Juice
- 1/2 cup Honey
- 2 cups Blanched Almond Flour
- 1 tsp Baking Soda
- 1/2 cup Shredded Coconut
Decoration
- Shredded Coconut
Instructions
Cake Ingredients
- Gather the ingredients.
Prepare The Pineapple Circles
- Wash the outer skin of the pineapple well.
- Slice the pineapple into circles ½ inch – 1 ½ centimeters thick.
- Carefully remove the outer peel trying to keep the circle shape.
- With an apple corer cut a hole in the middle of the pineapple circle.
- Place 2 tablespoons of almond butter and 4 tablespoons of honey on the bottom of a nonstick pan.
- Arrange the pineapple circles on top of the mixture, cover and simmer on a low flame.
- When the pineapple circles start to soften, turn them around to soften the other side.
Prepare The Topping
- Gather the topping ingredients.
- Cut small pieces from the leftover pineapple and place them into a small pan.
- Add the honey (the amount depends on fruit’s sweetness and personal preference) and water.
- Simmer for several minutes until soft. Let cool.
- Blend the mixture in a food processor. Set aside.
Prepare The Cake
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Arrange the pre-prepared pineapple circles on the bottom of the baking pan.
- One by one, separate the egg yolks from the egg whites being careful that no egg yolk enters the egg whites.
- Whisk the egg whites on the highest speed until stiff. Set aside.
- Whisk the almond butter and eggs yolks until fluffy.
- Gradually add the lemon juice and honey and whisk for another minute.
- Gradually add the almond flour and baking soda. Whisk until well blended.
- Add the shredded coconut and blend well.
- On a low speed, blend the beaten egg whites into the mixture until distributed evenly.
- Pour on top of the pineapple circles in the round spring baking pan.
- Bake for 30 minutes or until golden.
- Let the cake cool.
- Remove the outer ring of the baking pan.
- Place a flat plate on the bottom of the cake and carefully turn it over.
- Carefully remove the bottom of the pan from the pineapples.
Topping & Decorating The Cake
- Gradually pour the pre-prepared blended pineapple topping over the cake distributing it evenly.
- Decorate the cake by sprinkling shredded coconut over the topping.
Notes
Keep refrigerated.
Best served cold.
Click on the image below for another delicious GLUTEN-FREE CAKE Recipe!
Almond Orange Cake – Gluten Free
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Looking for HEALTHY GLUTEN-FREE DESSERTS?
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