When the sun shines brighter and the air fills with a hint of sweetness, there’s nothing quite like a slice of Gluten-Free Pineapple Coconut Cake with Passionfruit Curd to evoke those tropical vacation vibes right in your kitchen. This cake isn’t just a treat; it’s a celebration of flavors that dance on your palate. The combination of rich coconut and zesty pineapple melds seamlessly with the tangy passionfruit curd, making every bite a journey to paradise.
I recently had a friend over who was curious about gluten-free baking, and we stumbled upon a delightful, yet surprisingly easy, way to create this beautiful cake. With a handful of simple ingredients and a dash of enthusiasm, we crafted a dessert that not only looked stunning but also brought joy to our taste buds. It became a hit at our weekend gathering, with guests savoring each layer and asking for seconds.
Whether you’re looking for a showstopper for your next celebration or simply craving a slice of homemade goodness, this cake is your answer. Let’s dive into the recipe and uncover the magic of making this gluten-free indulgence that everyone will love!
Gluten-Free Pineapple Coconut Cake worth making?
Elevate your baking with this stunning Gluten-Free Pineapple Coconut Cake that combines tropical flavors and an irresistible passionfruit curd. Easy to make, this recipe is perfect for both novice bakers and seasoned chefs alike. Flavor explosion awaits as the sweet coconut and zesty pineapple blend seamlessly. Impressive presentation with minimal effort makes it a showstopper for gatherings. Plus, it’s a crowd favorite, appealing to those with gluten sensitivities without sacrificing taste. Embrace your inner baker and create a dessert that delights the senses!
Gluten-Free Pineapple Coconut Cake Ingredients
• Discover the key elements to create a scrumptious gluten-free pineapple coconut cake and passionfruit curd.
For the Cake
- 6 eggs – Essential for a fluffy texture and rich flavor.
- 150 g white sugar – Provides sweetness that balances the tart pineapple.
- 80 g butter – Adds moisture and a smooth richness to your cake.
- 300 g pineapple puree – The star of this gluten-free pineapple coconut cake, bringing tropical goodness.
- 1 teaspoon vanilla paste – Enhances the overall flavor and adds warmth.
- 75 g coconut flour – A lovely gluten-free alternative that gives a subtle coconut taste.
- 1/2 teaspoon baking powder – Helps the cake rise to fluffy perfection.
- 150 g desiccated coconut – Adds delightful texture and intense coconut flavor.
For the Pineapple Puree
- 1/4 cup white sugar – Sweetens the pineapple for a luscious puree.
- 1/2 cup water – Used to create the perfect syrup for roasting.
- 1/2 teaspoon vanilla paste – Infuses extra flavor into the roasted pineapple.
- 1/2 a pineapple (about 400g) – Fresh pineapple makes the best puree for a vibrant taste.
For the Passionfruit Curd
- ¾ cup (or 200ml) passionfruit pulp – Brightens the cake with tangy and tropical notes.
- 2 tablespoons lemon juice – Adds a refreshing zing to the curd.
- ¾ cup caster sugar – Balances the tartness of the passionfruit perfectly.
- 2 eggs – Necessary for richness and thickening the curd.
- 2 egg yolks – Helps achieve a creamy and velvety curd.
- 110 g butter, cubed – Emulsifies smoothly for a luxurious texture in the curd.
For the Buttercream
- 2 egg whites – Essential for a fluffy Italian meringue buttercream.
- 90 g caster sugar – Sweetens the buttercream, adding a delightful finish.
- 170 g unsalted butter, soft, cut into 1 cm chunks – Creates a rich and smooth buttercream.
- 1/2 teaspoon vanilla paste – Enhances the flavor, rounding out the taste perfectly.
Optional Decorations
- Pineapple flowers – Adds a beautiful, decorative touch to your cake.
- Passionfruit curd – For drizzling and dolloping on top for extra zing.
- Shredded coconut, toasted – Offers a crunchy texture and beautiful appearance.
How to Make Gluten-Free Pineapple Coconut Cake
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Preheat the oven to 160°C and grease your 15 cm round cake tins by lining them with parchment paper for a smooth release after baking.
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Combine eggs and sugar in a stand mixer bowl over a small pot of barely simmering water. Whisk continuously until the mixture feels warm-hot, reaching about 60°C.
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Beat the mixture off the heat until it triples in volume, becoming thick, fluffy, and aerated; this process ensures a nice lift in your cake.
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Mix wet ingredients by combining melted butter, pineapple puree, and vanilla paste in a separate bowl. Gradually add this mixture to the eggs until just combined.
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Fold in dry ingredients gently, adding coconut flour and baking powder first, and then the desiccated coconut. Be careful not to deflate the airy batter.
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Pour batter into the prepared cake tins and bake for 30-35 minutes, or until a skewer inserted into the center comes out clean and the cake is golden.
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Prepare pineapple puree by preheating your oven to 200°C. In a saucepan, dissolve sugar in water, then cut pineapple into chunks, rub with vanilla, and pour the syrup over it.
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Roast pineapple for 30-45 minutes until tender, then blend until smooth and set it aside for later use in your cake.
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Make passionfruit curd by straining the passionfruit pulp to reserve the liquid. Combine it with lemon juice, sugar, and whisk in eggs and egg yolks in a heat-proof bowl.
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Cook curd mixture over simmering water, stirring continuously until it thickens to a custard-like consistency. Once thick, pour into a bowl and let cool, stirring occasionally.
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Whisk egg whites and sugar together over simmering water until the sugar dissolves. Then, beat on medium-high speed until thick and glossy to create your Italian meringue buttercream.
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Incorporate butter gradually into the meringue one piece at a time, mixing until smooth, then add vanilla paste to finish the buttercream.
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Assemble the cake by dividing the cake into three layers. Pipe a generous amount of passionfruit curd between each layer to create a delightful fruit-forward experience.
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Chill the cake for about 10 minutes in the fridge to set the layers in place. If necessary, insert a skewer for added stability.
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Apply a thin coat of buttercream to the top and sides of the cake and refrigerate for another 20 minutes. Add more buttercream as desired for a smooth finish.
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Decorate beautifully with drips of passionfruit curd and a sprinkle of toasted shredded coconut for a tropical touch before serving.
Optional: Garnish with pineapple flowers for an exquisite finishing touch.
Exact quantities are listed in the recipe card below.
What to Serve with Gluten-Free Pineapple Coconut Cake?
Imagine the vibrant flavors of tropical paradise, perfectly complemented with delightful sides that elevate your dessert experience!
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Refreshing Fruit Salad: A mix of tropical fruits like mango, kiwi, and berries that enhances the cake’s fruity notes and adds a juicy contrast.
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Coconut Ice Cream: Creamy coconut ice cream is a dreamy accompaniment that melds beautifully with the cake’s coconut flavors, ensuring every bite feels indulgent.
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Whipped Cream with Lime Zest: Light and airy whipped cream with a hint of lime zest brightens the sweetness of the cake and adds a refreshing twist.
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Passionfruit Mocktail: A fizzy passionfruit mocktail will mirror the delicious curd, creating a delightful sipping experience that enhances those tropical vibes.
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Chocolate Drizzle: Add a warm chocolate drizzle on top of each slice for a luscious and straightforward way to richen the entire flavor profile.
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Toasted Nuts: A sprinkle of toasted macadamia or almond slivers brings a delightful crunch that balances the cake’s soft texture while echoing its tropical essence.
Each of these pairings accentuates the flavors of your Gluten-Free Pineapple Coconut Cake with Passionfruit Curd, creating a memorable dessert experience!
Expert Tips for Gluten-Free Pineapple Coconut Cake
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Pineapple Purée Perfection: Ensure your pineapple is ripe and juicy for the best flavor. Roasting it enhances the sweetness and depth!
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Egg Technique: Be diligent when whisking the eggs and sugar; achieving that perfect volume is key to a fluffy gluten-free pineapple coconut cake.
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Folding Gently: When combining wet and dry ingredients, be gentle to maintain airiness. Overmixing can lead to a dense cake!
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Chill for Stability: Refrigerate the assembled cake before frosting. This helps stabilize the layers and makes buttercream application smoother.
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Buttercream Bliss: Gradually add butter to meringue to avoid curdling. A smooth buttercream is essential for a beautiful finish!
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Creativity in Decoration: Personalize your cake with fresh fruit or edible flowers to not only enhance flavor but also provide an eye-catching presentation!
Make Ahead Options
These Gluten-Free Pineapple Coconut Cakes are perfect for busy home cooks looking to save time! You can prepare the cake layers up to 24 hours in advance; simply bake them, allow to cool completely, and wrap them tightly in plastic wrap before refrigerating. The passionfruit curd can be made up to 3 days ahead of time; just store it in an airtight container in the refrigerator to keep it fresh and flavorful. When you’re ready to serve, assemble the cake with piped passionfruit curd between layers and frost with Italian meringue buttercream. This way, you’ll have a delightful dessert that retains all its vibrant flavors and textures, making your gathering a breeze!
Gluten-Free Pineapple Coconut Cake Variations
Feel free to get creative with your Gluten-Free Pineapple Coconut Cake by introducing some delightful twists that will make this beloved cake even more special!
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Nutty Addition: Incorporate chopped macadamia nuts for a tropical crunch. They complement the flavors beautifully and add a rich texture.
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Egg-Free Option: Substitute the eggs with chia or flaxseed eggs (1 tbsp seeds + 2.5 tbsp water per egg). Your cake will still be light and delicious!
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Tropical Twist: Stir in some diced mango or banana into the batter before baking. This adds a fruity surprise that amplifies the tropical vibe.
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Zesty Lemon: Add the zest of one lemon to the batter for an extra zing. It enhances the pineapple’s brightness and brings balance to the sweetness.
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Choco-Lovers Delight: Sprinkle mini chocolate chips into the batter to add a sweet chocolatey surprise. The combination of coconut and chocolate is a match made in heaven!
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Spiced Variation: Mix in a teaspoon of ground cinnamon or nutmeg into the coconut flour for warm, cozy undertones that will elevate the flavor profile.
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Heat It Up: For a spicier kick, add a dash of cayenne pepper or finely chopped jalapeños. It creates an exciting flavor contrast with the sweetness!
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Vegan Delight: Replace the butter with coconut oil and use a plant-based milk instead. The cake will still be moist and flavorful while being entirely vegan!
Storage Tips for Gluten-Free Pineapple Coconut Cake
Room Temperature: Keep the cake at room temperature for up to 2 days, ensuring it’s covered with a cake dome or wrapped in plastic wrap to maintain freshness.
Fridge: Store in the refrigerator for up to 5 days. Be sure to cover the cake with plastic wrap or an airtight container to prevent it from drying out.
Freezer: For long-term storage, freeze the gluten-free pineapple coconut cake for up to 3 months. Wrap each layer tightly in plastic wrap, followed by aluminum foil, before placing it in a freezer-safe bag.
Reheating: Thaw the cake in the fridge overnight, then bring it to room temperature before serving. For a warm treat, pop individual slices in the microwave for 10-15 seconds!
Gluten-Free Pineapple Coconut Cake Recipe FAQs
What type of pineapple is best for this cake?
Absolutely, using ripe pineapple is key! Look for a pineapple that is fragrant and has some give when you press it. This ensures maximum sweetness and flavor in your pineapple puree, enhancing the overall taste of your Gluten-Free Pineapple Coconut Cake.
How should I store the Gluten-Free Pineapple Coconut Cake?
For room temperature storage, keep your cake covered with a cake dome or wrapped in plastic wrap for up to 2 days. In the fridge, it can last up to 5 days if stored in an airtight container. This will help keep it moist and delicious!
Can I freeze the gluten-free cake?
Yes! To freeze your Gluten-Free Pineapple Coconut Cake, wrap each layer tightly in plastic wrap, followed by aluminum foil for extra protection. You can freeze it for up to 3 months. When you’re ready to enjoy it, thaw the layers in the refrigerator overnight, then allow them to come to room temperature before serving.
What if my cake is too dense?
If your cake turns out denser than expected, it might be due to overmixing the batter. When folding in the dry ingredients, do so gently to retain air. Also, ensure you’ve beaten your eggs and sugar to the right volume and consistency; achieving a thick, aerated mixture is crucial for texture.
Are there any dietary considerations I should keep in mind?
Absolutely! If serving this cake to guests with allergies, note that it contains eggs, butter, and coconut flour, which may pose concerns for those with egg or nut allergies. Additionally, check that your desiccated coconut is gluten-free, especially if you’re catering to gluten sensitivities or celiac disease.
How long will the passionfruit curd last?
Your passionfruit curd can be stored in an airtight container in the fridge for about 1 week. Just make sure it’s completely cooled before sealing to maintain freshness and prevent any moisture buildup that could spoil it.
Delicious Gluten-Free Pineapple Coconut Cake with Passionfruit Curd
Ingredients
Equipment
Method
- Preheat the oven to 160°C and grease your 15 cm round cake tins by lining them with parchment paper for a smooth release after baking.
- Combine eggs and sugar in a stand mixer bowl over a small pot of barely simmering water. Whisk continuously until the mixture feels warm-hot, reaching about 60°C.
- Beat the mixture off the heat until it triples in volume, becoming thick, fluffy, and aerated; this process ensures a nice lift in your cake.
- Mix wet ingredients by combining melted butter, pineapple puree, and vanilla paste in a separate bowl. Gradually add this mixture to the eggs until just combined.
- Fold in dry ingredients gently, adding coconut flour and baking powder first, and then the desiccated coconut. Be careful not to deflate the airy batter.
- Pour batter into the prepared cake tins and bake for 30-35 minutes, or until a skewer inserted into the center comes out clean and the cake is golden.
- Prepare pineapple puree by preheating your oven to 200°C. In a saucepan, dissolve sugar in water, then cut pineapple into chunks, rub with vanilla, and pour the syrup over it.
- Roast pineapple for 30-45 minutes until tender, then blend until smooth and set it aside for later use in your cake.
- Make passionfruit curd by straining the passionfruit pulp to reserve the liquid. Combine it with lemon juice, sugar, and whisk in eggs and egg yolks in a heat-proof bowl.
- Cook curd mixture over simmering water, stirring continuously until it thickens to a custard-like consistency. Once thick, pour into a bowl and let cool, stirring occasionally.
- Whisk egg whites and sugar together over simmering water until the sugar dissolves. Then, beat on medium-high speed until thick and glossy to create your Italian meringue buttercream.
- Incorporate butter gradually into the meringue one piece at a time, mixing until smooth, then add vanilla paste to finish the buttercream.
- Assemble the cake by dividing the cake into three layers. Pipe a generous amount of passionfruit curd between each layer.
- Chill the cake for about 10 minutes in the fridge to set the layers in place.
- Apply a thin coat of buttercream to the top and sides of the cake and refrigerate for another 20 minutes. Add more buttercream as desired.
- Decorate beautifully with drips of passionfruit curd and a sprinkle of toasted shredded coconut before serving.
- Optional: Garnish with pineapple flowers for an exquisite finishing touch.