(Gluten Free) Pineapple Loaf with Coconut Drizzle

This Pineapple Loaf Cake turns out so moist and is filled with tropical flavors of pineapple and coconut. By using Almond Flour and Coconut milk this cake is both Gluten and Dairy free. You’ll need just a few ingredients and one bowl, less dishes, yay!

If you need an Easy dessert that’s also gluten and dairy free, you’ll definitely want to give this Pineapple loaf cake a try!

Ingredients for Pineapple Loaf Cake

In addition to the highlighted ingredients below, you’ll also need Eggs, Baking Soda, and Salt.

• Almond Flour– Naturally gluten-free and can be found at most stores.
• Coconut Sugar– Coconut sugar gives this pineapple loaf a slight sweetness. It doesn’t necessarily taste like coconut, and instead has notes of caramel. You can also substitute white sugar.
• Crushed Pineapple– This cake uses both the juice and crushed pineapple to distribute that tropical flavor and moisture throughout the loaf.
• Coconut Milk– I’m using full fat canned coconut milk in both the loaf and drizzle. Shake the coconut can well before opening to mix it. If there are solid pieces, measure out what you need and in a microwave safe cup or bowl, heat for 30 seconds. This should allow the coconut milk to mix easily.

How to Make the Loaf Cake

The batter is mixed in one bowl, which is always nice! Start by combining the eggs, coconut milk, coconut sugar, and crushed pineapple. Whisk until everything is combined.

Then add the Almond Flour, baking soda, and salt. Switch to a spatula and combine well.

Prepare a loaf tin by lining parchment paper around all the sides. This makes it easier to remove the loaf from the pan. I also added some chopped dried pineapple to the top before baking. This way you can tell it’s a pineapple loaf cake and it adds more pineapple flavor.

Bake at 350° F for 50 minutes or until a toothpick comes out clean. You can check it at 45 minutes, just so it doesn’t overcook. Remove the pineapple loaf from the oven and allow it to cool for 10 minutes in the loaf tin. After 10 minutes, remove from the tin using the parchment paper and cool on a wire rack for at least 30 minutes.

How to make the Coconut Drizzle

The drizzle is just 2 ingredients- Canned Coconut Milk and Powdered Sugar.

We’re using the same canned coconut milk that we put in the loaf cake, and just like the loaf, the milk can’t have any solid pieces. If it does, place coconut milk in small bowl or cup and microwave for 30 seconds.

Simply combine 2-3 tablespoons of coconut milk and half a cup of powdered sugar. If it’s too thick, add more milk, or too thin then add more sugar. Keep mixing till you get your desired consistency.

Then drizzle it on the cooled pineapple loaf, preferably right before serving it. For even more sweetness, serve each slice of loaf with more coconut drizzle on top, it’s so good!

How to Store the Baked Loaf

After baking, the loaf can cool on the counter for up to a couple of hours. If you don’t plan on serving it that day, then wrap the loaf with plastic wrap or place in an airtight container at room temperature for up to 2 days. Then store in the refrigerator for up to 3 more days.

Serve the loaf cold with the coconut drizzle or heat it in the microwave for 30 seconds to serve warm. Just keep in mind that the drizzle will not harden on a warm loaf cake.

For more gluten free baking, check out my recipe for Blender Banana Muffins.