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Gluten free breezy bakes spring desserts
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Gluten Free Pineapple Bundt Cake with Broiled Coconut Frosting
An intensely moist and sweet gluten free pineapple coconut bundt cake topped with a broiled brown sugar, coconut, and macadamia frosting for the perfect crunch.
Course: Dessert
Servings: 12
Author: Brielle
Ingredients
  • 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
Instructions
  1. Preheat oven to 350 degrees. Grease and lightly flour, with brown rice flour, the bottom and sides of a bundt pan. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Remove pan from oven and allow to cool for 15 minutes. Gently flip cake out onto cooling rack to continue cooling.
  7. 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.
  8. 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.