Tropical Pineapple Coconut Cake
Cooking Time: 45 minutes. Prep Time: 8 minutes • Servings: 6
Bring a taste of the tropics to your kitchen with this easy gluten-free recipe. Bursting with juicy pineapple and fresh coconut, this fluffy treat is like sunshine on a plate—perfect for when you’re craving a sweet island getaway.
What you need
- 1 package of Vava Vanilla Dilettoso Mix
- 1 cup chopped pineapple (natural or canned)
- 2 tbsp of pineapple juice
- 1/3 cup coconut milk
- 2 large eggs
- 1/2 cup shredded unsweetened coconut
- Ingredients for Frosting:
- 1 cup of powdered monk fruit
- 2 tbsp of pineapple juice
Hot Hot Hot
How to do it
- Preheat your oven to 350°F (175°C) and grease a loaf or round cake pan.
- In a mixing bowl, combine the Vava Vanilla Dilettoso Mix, coconut milk, eggs, and 2 tablespoons of pineapple juice. Mix until smooth.
- Fold in the pineapple and shredded coconut.
- Pour the batter into your prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Mix the ingredients for the sugar-free frosting.
- Cool, then drizzle with a simple pineapple glaze and sprinkle with toasted coconut.
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