Gluten Free Piña Colada Cake

Ingredients

For the Cake:

1 box gluten-free yellow cake mix

8 oz crushed pineapple (with juice)

½ cup unsalted butter, softened

3 large eggs

For the Piña Colada Filling:

¾ cup canned full-fat coconut milk

½ cup pineapple juice or blended crushed pineapple

For the Whipped Coconut Frosting:

1 cup unsweetened coconut flakes, toasted

½ cup unsalted butter, softened

2 tablespoons coconut oil

1 teaspoon coconut extract

2 tablespoons pineapple juice

¾ cup powdered sugar

1½ to 2 cups whipped topping (such as Cool Whip or stabilized whipped cream)

Step 1: Prepare and Bake the Cake

Preheat your oven to 350°F (175°C).

In a large mixing bowl, combine the gluten-free yellow cake mix, crushed pineapple, softened butter, and eggs.

Beat until well blended and smooth.

Pour the batter into a greased 9×13-inch baking dish and smooth the surface using a spatula or the back of a spoon.

Bake for 24–28 minutes, or until a toothpick inserted in the center comes out clean.

Once done, remove from the oven and use a toothpick to poke holes all over the surface of the cake.

Let the cake cool for 10 minutes before adding the filling.

Step 2: Add the Piña Colada Filling

In a small bowl or measuring cup, whisk together the coconut milk and pineapple juice (or blended crushed pineapple).

Slowly pour the mixture evenly over the warm cake, allowing it to soak in as the cake continues to cool.

Step 3: Toast the Coconut

In a small dry skillet or saucepan, add the unsweetened coconut flakes.

Toast over medium-low heat, stirring frequently, for 4–5 minutes or until golden brown and fragrant.

Remove from heat and let cool.

Step 4: Make the Whipped Coconut Frosting

In a large bowl, beat together the softened butter and coconut oil until smooth and creamy.

Add the coconut extract, pineapple juice, and powdered sugar, then beat until light and fluffy.

Gently beat in about ½ cup of the whipped topping, then fold in the remaining 1 to 1½ cups using a spatula to maintain the airy texture.

Step 5: Assemble and Chill

Once the cake is completely cool and has absorbed the filling, spread the frosting evenly over the top.

Sprinkle generously with the toasted coconut flakes.

Chill the cake in the refrigerator until ready to serve.