This incredibly decadent gluten free coconut pineapple cake features layers of tender cake split and spread with an easy homemade pineapple filling. It's finished with clouds of lightly sweetened whipped cream and a generous sprinkling of toasted flaked coconut. Truly beyond!

A slice of gluten free coconut pineapple cake to the left of a cake.

Sumptuous Coconut Pineapple Cake Recipe

I've been baking this dream of a cake for over 20 years now and let me tell you: This is a cake fit for any celebration from a birthday (this is my husband's annual requested birthday cake) to an anniversary and even for a special wedding cake! The balance of tropical flavors - please don't skip that pineapple jam tucked in between the layers - and the contrast between the fluffy whipped cream frosting and the crisp coconut flakes make it stand out. And while I used to make it with regular flour, I have easily adapted it to being gluten free with stellar results. Best of all? No one will be able to tell, I promise.

Treat Yourself ...

To fluffy layers of gluten free cake, sweet pineapple, and a pile of whipped cream. This cake is:

Made with a simple yet ultra-tender and delicious butter cake that holds up well to the whipped cream
Totally gluten free
Hefty - you will need some muscle to transport the cake from the fridge to the table! Be sure to cut thin slices!
Cool and sweet
Enough for a crowd
Decadent yet light (I love how whipped cream can accomplish this - even though cream by definition is rich, it doesn't feel like too much in this cake)
Coconut and pineapple - need I say more?

A fork rests next to a slice of gluten free coconut pineapple cake on a plate.

Ingredients for Coconut Pineapple Cake

See a few ingredient notes below as you gather up what you'll need to bake this beautiful cake. I've included the full ingredient amounts in the recipe card at the end of this post.

Cake

*** Note that this photo shows ½ of the quantities needed to make the cake.

Gluten free flour - I developed this recipe using my homemade gluten free flour blend, but you can use another gluten free flour blend if you prefer. Note that the texture of the cake may be a bit different depending on what kind of gluten free flour you use.
Baking powder - Baking powder is the leavening agent used in this cake to give it lift.
Salt - I always use fine sea salt in my recipes!
Butter - Unsalted butter is best so that it doesn't detract from the sweetness of the cake. If you need to use salted butter, omit the added salt called for.
Granulated sugar - A decent amount of sugar is needed to make the cake, which also helps to keep it tender and fresh longer (sugar is fun that way).
Eggs - As with all of my recipes, I developed this cake recipe with large eggs, so please do use large eggs if you can for the best results.
Milk - I prefer whole milk for added richness, but 2% milk also works.
To assemble - Toasted coconut flakes (I use unsweetened coconut flakes).

Pineapple Filling

Pineapple - Use a can of crushed pineapple in unsweetened juice to make the filling. I prefer pineapple in juice rather than syrup so that it's not too sweet.
Arrowroot - Or substitute 1 tablespoon of cornstarch.
Granulated sugar - A touch of extra sugar plays up the natural sweetness of the pineapple.

Whipped cream ingredients are labeled: whipped cream and powdered sugar.

Whipped Cream Frosting

Cream - Since we make whipped cream, please use heavy cream! There is no substitute unless you wish to make dairy-free whipped cream, in which case - use coconut cream.
Powdered sugar - Make sure to sift the powdered sugar so that the whipped cream is smooth and without any lumps.

A big piece of gluten free coconut pineapple cake on a flowered plate with a fork.

How to Make Gluten Free Pineapple Coconut Cake

Here's a look at how you'll make this cake, with the detailed instructions included lower down in the printable recipe card.

The dry mix for the cake in a bowl. — whisk dry ingredients

Butter and sugar creamed in a bowl. — whisk dry ingredients

Make the cake: Grease and line the bottom of two 9-inch round cake pans.
Whisk dry mix: In a small bowl, whisk together the flour, baking powder, and salt.
Cream butter: In a large bowl, cream the butter, then add the sugar and beat for about about 5 minutes.

Eggs are added to the creamed mixture. — add eggs

Flour and milk are added to the batter. — add eggs

Add eggs: Slowly pour in the eggs a little at a time, and beat very well for about 2 minutes.
Add flour: Alternating with the milk, add the flour in four doses.

Gluten free cake batter rests in a cake tin. — rest batter

Two gluten free cake rounds cool on a wire rack for gluten free coconut pineapple cake. — rest batter

Rest batter: Divide the batter evenly between the prepared cake pans. Preheat the oven to 350℉ and let the batter rest, for up to 30 minutes.
Bake and cool: Place the cake in the oven and bake for 25 to 30 minutes. Cool in the pan on a rack for 10 minutes then turn out onto the rack.

Pineapple filling in a bowl. — make pineapple filling

A bowl of whipped cream and a small bowl of pineapple filling next to it. — make pineapple filling

Make pineapple: Combine the pineapple, sugar, and arrowroot and cook over medium heat until thick, then set aside to cool.
Make whipped cream: Beat the cream and powdered sugar until medium-stiff.

Pineapple filling is spread on a cake round. — add pineapple

Whipped ream is added to the cake round. — add pineapple

Assemble the cake: Cut each layer in half. Spread ⅓ of the pineapple filling over the bottom layer.
Add whipped cream: Top it with a few spoonfuls of whipped cream.

The cake is frosted with whipped ream. — top with whipped cream

The gluten free pineapple coconut cake is finished with toasted coconut. — top with whipped cream

Finish: Top with cake, and repeat until the pineapple is used up. Spread the cake with the remaining whipped cream, covering the top and sides completely.
Add coconut: Liberally sprinkle coconut over the top and sides of the cake.

The layers of whipped cream, pineapple, and cake are seen in a close up.

Recipe Tips

This cake is a bit of an undertaking but despite the three components you will need to make it comes together surprisingly quickly. You can cook the pineapple filling while the cake cools, and then make the whipped cream just before you plan to finish the cake. See a few more tips below:

Bring ingredients to room temperature - For most baking recipes, bringing the ingredients to room temperature helps them to incorporate better into the batter. This is especially helpful with butter! Leave the ingredients on the counter at least 15 minutes before you use them, and check that the butter is soft enough by gently pressing into it - it should feel soft to the touch.
Rest that batter - Always rest a gluten free batter. Up to 30 minutes is ideal, or use the time that the oven preheats if you're short on time. This allows the flour to hydrate, an important step.
About the whipped cream - You're going for a sweet spot of firm-ish but not super thick. The whipped cream should be spreadable but not goopy. I keep it very simple in this cake by using lightly sweetened whipped cream both in the filling and to frost the cake, and it holds up well but do note that it is slightly different than a firmer buttercream frosting. If the whipped cream seems too thin, keep beating it until it gets to a more spreadable state.
Bake the cake a day in advance - If you can, plan to bake the cake rounds a day before assembling the cake. This will allow the crumb to firm and set a bit, making for easier cutting, filling, and frosting. Wrap the layers in foil or plastic and keep them in the fridge until you assemble the whole cake.
Make the filling in advance - You can also make the pineapple filling a day in advance and store it in a glass jar with a tight-fitting lid in the fridge until you're ready to use it. I don't recommend making the whipped cream in advance - it's best to make it just before you finish assembling the cake.
Assembly tips: You may cut each cake layer in half or keep the layers whole (I prefer the look and taste of a layered cake but you do you). If you make a 4-layer cake, spread ⅓ of the pineapple filling over the bottom layer, and top it with a few spoonfuls of whipped cream. If just doing two layers, use all of the pineapple filling in the middle layer.
Use gluten free flour - Swap your favorite 1:1 gluten free flour for the DIY flour blend. Note that my blend doesn't contain xanthan gum so your cake may turn out a bit differently if you use a blend that contains gums.

A close up of a gluten free pineapple coconut cake shows toasted coconut flakes.

How to Store

Whipped cream cakes do not last as long as regular cakes, and once you've assembled this cake it's best to eat it up within 3-5 days (preferably closer to 3 days than to 5, although it will last up to 5 days without drying out). I also don't recommend freezing the cake, because the whipped cream may break when it's defrosted. So, enjoy it in the moment! Cover the cake with foil and store it in the fridge for up to 5 days. Let the cake sit at room temperature for about 20 minutes before serving for the best texture.

Gluten Free Coconut Pineapple Cake