Gluten Free Pineapple Loaf

A gluten-free pineapple loaf cake with coconut cream drizzle made with almond flour for a dessert that's perfect for springtime.

This pineapple loaf cake turns out so moist and is filled with tropical flavors of pineapple and coconut throughout the cake.

Ingredients for Pineapple Loaf

Almond Flour, Coconut Sugar, Crushed Pineapple and Coconut Milk

Pour the coconut drizzle on the cooled pineapple loaf, preferably right before serving it.

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

For even more sweetness, serve each slice of loaf with more coconut drizzle on top, it's so good!

Try my recipe for GF Blender Banana Muffins

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