This Gluten Free Piña Colada Cake is a moist, tropical dessert that brings together classic pineapple and coconut flavors in a soft, bakery style layer cake. Made from scratch, this easy piña colada cake feels special without being complicated, with a rich texture and a tropical cake filling that makes every bite delicious.

It's the kind of homemade tropical cake that's perfect for celebrations, summer gatherings, or anytime you want something bright and fun.

Designed as a gluten free pineapple coconut cake, this recipe delivers all the flavor of the best ever piña colada cake without the gluten. The layers stay tender and moist, making it ideal as a pineapple coconut layer cake any day or a show stopping dessert for special occasions.

Whether you're looking for a gluten free pineapple dessert or a tropical cake recipe that truly impresses, this piña colada cake is a standout favorite.

If you are looking for more pineapple recipes you might enjoy my Pineapple Coleslaw, my Gluten Free Mango Pineapple Smoothie, my Easy Fresh Pineapple Salsa or my Gluten Free Pineapple Upside Down Cake.

You can find more cake recipes here: Gluten Free Cake Recipes

Ingredients

• Gluten Free Flour
• Baking Powder
• Baking Soda
• Unsalted Butter
• Granulated Sugar
• Brown Sugar
• Sour Cream
• Crushed Pineapple
• Coconut Extract
• Powdered Sugar
• Milk

Instructions

Preheat your oven to 350 degrees. Grease two 9-inch round cake pans with coconut oil or butter. Set aside.

In the bowl of your stand mixer cream together the unsalted butter and granulated sugar. This will take 3-4 minutes and the mixture should be starting to stick to the sides of the bowl when it's ready.

Add the brown sugar, sour cream, pineapple, juice and coconut extract. Blend just until mixed together.

Add the gluten free flour, baking powder and baking soda to the wet ingredients. Mix just until blended together and smooth batter forms. The batter will be thick and sticky.

Pour the batter evenly into the two greased 9-inch cake pans and bake at 350 degrees for 30-35 minutes. The cakes will be golden brown and a toothpick inserted in the center will come out clean when done.

Let the cakes stand in the pans for 10 minutes and then invert onto a cooling rack.

In a saucepan over medium high heat add the can of crushed pineapple and granulated sugar for the filling. Cook at a simmer for 5-6 minutes until most of the juice has evaporated and the mixture has thickened. There will still be a little bit of juice that will be absorbed when the filling cools.

Once the cakes and filling have cooled completely (I like to bake the cakes the day before) you can make the frosting.

In the bowl of your stand mixer add the room temperature butter and beat until it is creamy. Add one cup of sifted powdered sugar and blend until incorporated together. Do this for all four cups of the sifted powdered sugar. Then, add the milk and coconut extract.

I use 1 tablespoon of milk for frosting I want to pipe and 2 tablespoons of milk for frosting I want to spread.

Cut the two cakes in half as evenly as you can to form four round cakes. Place a cake onto your cake stand and top with the pineapple filling. Repeat this step until all four layers are on. Don't put pineapple filling on the very top.

Frost the outside and top of the cake with the coconut buttercream frosting.

Supplies

Frequently Asked Questions