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Desserts

Gluten Free Piña Colada Cake

For the sweet flavors of pineapple and coconut in dessert form, this gluten free piña colada cake is moist, delicious, and will quickly become your new summertime go-to!
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Yes, I like piña coladas.... (in any form- not just in a glass!)
And getting caught in the rain...

Ok- I'll stop. But seriously, the perfect pairing of sweet pineapple and coconut is one of my favorites!

And while I often make cakes from scratch- sometimes it's nice to take a shortcut! For this piña colada cake, I used a boxed cake mix, which makes the process super easy! So moist and delicious- no one will know!

This cake is the perfect dessert for spring and summer! Plus, the icing is light and full of flavor!

And, for some boozy fun- add a little rum to the coconut milk and pineapple juice that is poured over and absorbed by the cake.

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Why You'll Love This Cake

  • Starts with a boxed cake mix. This recipe will also work with a regular (non-gluten free) cake mix.
  • Sweet, fluffy and moist!
  • Teeming with pineapple and coconut- which actually makes this cake healthier!
  • Fun summertime sweet treat- perfect to share at your next backyard BBQ!

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Gluten Free Pina Colada Sheet Cake with Toasted Coconut Flakes

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Ingredients in Gluten Free Piña Colada Cake

  • Gluten Free Yellow Cake Mix
  • Butter
  • Pineapple
  • Eggs
  • Canned Coconut Milk
  • Pineapple Juice

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Whipped Coconut Frosting

I've never met a frosting I didn't like! Well, except for those store-bought ones with the hydrogenated oil...not my favorite! This homemade frosting is fluffy and full of flavor!

  • Butter
  • Coconut Oil
  • Coconut Extract
  • Pineapple Juice
  • Powdered Sugar
  • Whipped Topping

In a large mixing bowl, beat the butter and coconut oil until smooth. Next, beat in the coconut extract, pineapple juice, and powdered sugar. Then, beat in about 1/2 cup of the whipped topping. Use a spatula to fold in the remaining whipped topping. Use a knife or offset spatula to spread over the cooled cake. Finally, sprinkle with toasted coconut flakes. Store in the fridge until ready to serve.

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Storing Piña Colada Cake

Store cake in an airtight container in the fridge for 4-5 days, if it lasts that long!

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Slice of Gluten Free Yellow Cake with Pineapple and Toasted Coconut Flakes

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Craving more???

Mini Gluten Free Oreo Cupcakes

Gluten Free Cannoli Cookies

Gluten Free Carrot Sheet Cake

Gluten Free Piña Colada Cake

For the sweet flavors of pineapple and coconut in dessert form, this gluten free piña colada cake is moist, delicious, and will quickly become your new summertime go-to!

Prep:
10
min
cook:
25
min
total:
60
min
Author:

Ingredients
  • 1 box gluten free yellow cake mix
  • 8 oz. crushed pineapple
  • 1/2 c. butter, softened
  • 3 eggs

Piña Colada Filling

  • 3/4 c. canned coconut milk
  • 1/2 c. pineapple juice or crushed pineapple blended

Whipped Coconut Frosting

  • 1 c. unsweetened coconut flakes, toasted
  • 1/2 c. butter, softened
  • 2 Tbsp. coconut oil
  • 1 tsp. coconut extract
  • 2 Tbsp. pineapple juice
  • 3/4 c. powdered sugar
  • 1 1/2 - 2 c. whipped topping
Instructions
  • Preheat the oven to 350 degrees.
  • In a large mixing bowl, beat the cake mix, crushed pineapple, butter, and eggs. Pour batter into a greased 9x13 baking dish. Smooth with a knife or offset spatula. Then, bake for 24-28 minutes, until an inserted toothpick comes out clean. Use the toothpick to poke small holes all over the cake. Next, allow cake for cool for 10 minutes.
  • In a small bowl or measuring cup, whisk the coconut milk and pineapple juice. Pour over the partially cooled cake. The cake will absorb the liquid as it continues to cool.
  • TOAST COCONUT: In a small saucepan, brown the coconut flakes over medium-low heat, stirring frequently for about 4-5 minutes.
  • FROSTING: In a large mixing bowl, beat the butter and coconut oil until smooth. Next, beat in the coconut extract, pineapple juice, and powdered sugar. Then, beat in about 1/2 cup of the whipped topping. Use a spatula to fold in the remaining whipped topping. Use a knife or offset spatula to spread over the cooled cake. Finally, sprinkle with toasted coconut flakes. Store in the fridge until ready to serve.

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