I am so excited to share this recipe, as it’s definitely the new favorite around here. We’ve been sampling this cake in stores for the past week, and everyone has been asking for the recipe. So here you go!
Julie’s Gluten-Free Tropical Pineapple Coconut Cake (AKA Pina Colada Cake)
1 package of Julie’s Original White Cake Mix
1/3 cup canola oil or melted coconut oil
1/2 cup refrigerated coconut milk
1 20-ounce can crushed pineapple in juice (not drained)
1 teaspoon rum extract or 2 tablespoons rum
1/2 cup flaked sweetened coconut, optional*
Mix everything together in a bowl. Beat until smooth. Follow the
directions on the back of the package, baking the cake in a greased
9 x 13 baking dish until a tester comes out clean (about 60
minutes). Let cool completely and enjoy!
As far as frostings go, it’s totally up to you. I’ve left it unfrosted, with just a light dusting of powdered sugar, frosted it with a cream cheese frosting, and also made a creamy frosting with a hint of rum. All of them are fantastic. I’ll try and write down the rum frosting soon, as it’s delicious, and is different that my regular buttercream recipe.
*I’ve used both regular sweetened flaked coconut from the grocery store as well as dried shredded (unsweetened) coconut from the bulk bins at the health food store. Both work great here. I will add though that if you use the dried organic unsweetened, mix the coconut first in a small bowl with a little bit of boiling water, just to soften it a little. Don’t cover it in water, maybe just add a tablespoon or two.