An intensely moist and sweet gluten free Pineapple Bundt Cake with Broiled Coconut Frosting that’s served warm and crisp for the perfect tropical crunch.
Is it really spring break??? I seriously can’t even believe it.
You know what else I cannot believe? The fact that I have left (that’s right, left) Phoenix to come to Utah.
Let me explain something to you. Phoenix can be miserable. Let me correct that. Phoenix IS miserable, about 6 months out of the year. The heat makes its debut around May and doesn’t set sail until at least October…if we’re lucky. I’ve been on many trick or treats where I am sweating within the first block.
But March? March is gorgeous! If I had ultimate control of the weather, I would set the dial to “Phoenix: March” and never ever touch it again.
The skies are blue, the air is fresh, and the temperature sits right there in the mid 70s, just chilling and watching all the happy Arizonians coming out to play…that is until Mr. Weather decides to gnash his gnarly teeth and crank Mr. Temperature up to 5000 degrees in an attempt to cook all its helpless little civilians like the crazy old witch in Hansel and Gretel. Morbid I tell you.
So again, why did I leave Arizona to come to the cold? Oh, and by the way, the “cold” here is currently in the 60s.
My family! That’s why. Oh, and the perks of free food, free clothes, free babysitting, free entertainment…yeah, those are all pretty enticing. I deserve to live “the life” a few times out of the year.
Although I’m not opposed to letting my family do all the work for me while on vacation, I figure the least I could do is bring a little sunshine…
…in the form of this tropical paradise Pineapple Bundt Cake with Broiled Coconut Frosting. Get ready to be impressed.
Okay people, let’s start with the cake. I don’t care how good and delicious and sweet and smooth and lickable a frosting can be. If your cake ain’t shining, ain’t nobody gonna eat it! A frosting cannot disguise a brick.
And in this case there is no need to disguise anything. In fact, this cake can stand on it’s own. You could dust it with just a bit of powdered sugar and call it good. But that would be very sad because you would miss out on this mind blowing Broiled Coconut Frosting that is basically the epitome of perfect.
But I’m not talking about frosting yet.
I’ve gotten sidetracked.
I was talking about cake.
I think I was talking about cake…
Yes! Looking back, I was definitely talking about cake.
Pineapple Bundt Cake.
This cake is so intensely moist and flavorful. With almost an entire can of crushed pineapple, it’s pretty hard to come out dry. And those tiny little pieces of pineapple speckled throughout the cake??? They are like little bits of candy adding even more sweetness and tropical aroma to this perfect little dessert circle.
Now I’m a bit picky with cooked fruits. I like them sparingly. Like I can’t eat a whole piece of cherry, apple, berry, or whatever pie. It’s too much.
So to make sure the bits of pineapple aren’t overwhelming, I went ahead and took the honors of chopping the crushed pineapple into even finer pieces. Basically I demolished it. But that’s what made this cake so perfect. Just enough texture, just enough fruit.
This cake has such a beautiful balance of flavors. Since I used coconut flour as part of my flour blend, it really added to the tropical vibe. And it doesn’t hurt that coconut flour bakes up so tender and soft. You also need the coconut flour to absorb all the liquid from the pineapples, leaving just the flavor behind.
Praise the coconut flour!
Now that we’re talking about coconut, we can move on to this frosting. Wholly moley!
This frosting is caramely, coconutty, and brown sugary. I also mixed in some chopped up dry roasted macadamia nuts, but you can opt for any other nut.
If you can’t already tell by the look of the frosting, it’s basically a German chocolate type frosting, except totally easier to make. You don’t need to melt or cook it on the stove top. You just mix together some butter, brown sugar, coconut, and nuts and you’re done.
But the best part of the frosting?! It’s served warm under the broiler, so that just a thin layer of crispy crunch forms at the top. Delish!
The recipe makes just the perfect amount of frosting so that you can get a taste in each bite of your cake, but you’re not left feeling like you just came out of sugar high coma.
So there you go. I’m telling you guys, this is the cake you need to make this spring. On those days of sunshine, or even if you’re just hoping for a little ray of light, this cake will set the mood.
Aloha Spring!
If you enjoyed this post, check out some more of my gluten free spring desserts over at Breezy Bakes. See you soon!
Mini Pineapple Upside-Down Raspberry Cakes, Coconut Cream Cupcakes with Easy Lime Curd, Lower Fat Strawberry Cheesecake Bars, Carrot Zucchini Cake with Chocolate Sour Cream Frosting
- For the Pineapple Cake:
- 1 1/2 sticks butter room temperature
- 1/4 cup coconut oil room temperature
- 1 1/2 cups granulated sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1/3 cup plus 2 tablespoons coconut flour
- 1/2 cup brown rice flour
- 1/2 cup plus 1 tablespoon gluten free oat flour
- 1/2 cup potato starch
- 1/4 cup tapioca starch
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon xanthan gum
- 3/4 teaspoon salt
- 1/2 cup canned pineapple juice*
- 1/2 cup nonfat plain Greek yogurt
- 1 cup crushed canned pineapple well drained
- For Broiled Coconut Frosting:
- 2 tablespoons butter softened
- 1/4 cup pack light brown sugar
- 1 tablespoon milk
- 1/2 cup sweetened coconut flakes
- 1/4 cup dry roasted macadamia nuts
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Preheat oven to 350 degrees. Grease and lightly flour, with brown rice flour, the bottom and sides of a bundt pan. Set aside.
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In a large mixing bowl or stand mixer, cream together butter, coconut oil, and sugar until pale and fluffy, 3-5 minutes. Add eggs one at a time, beating for 30 seconds after each addition and scraping down the sides of the bowl as needed. Add vanilla and mix until combined.
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In a separate smaller mixing bowl, sift together coconut flour, brown rice flour, oat flour, potato starch, tapioca starch, baking powder, baking soda, xanthan gum, and salt. Add half of dry ingredients into wet ingredients and mix on low until combined.
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Add pineapple juice and Greek yogurt and mix on low until combined. Add remaining dry ingredients and mix on low until combined. Fold in crushed pineapple with spatula.
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Pour batter into greased bundt pan and bake at 350 degrees for 50-55 minutes or until top of cake springs back at touch of a finger and toothpick inserted into center of the cake comes out clean.
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Remove pan from oven and allow to cool for 15 minutes. Gently flip cake out onto cooling rack to continue cooling.
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When ready to serve, begin making frosting. Preheat oven to broil. Beat together butter and brown sugar until incorporated, about 3-5 minutes. Add milk and beat until smooth. Stir in coconut and macadamia nuts.
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Place cake on an oven safe plate or platter. Spoon frosting evenly on top of cake to about 1/4" in thickness. Broil cake in oven about 4" from broiler for 3-5 minutes or until top of frosting is golden brown. Remove cake from oven and serve warm with whipped cream.
