Ever get the itch to bake something from scratch? If you’re here looking at gluten-free recipes, chances are you’re feeling that itch right now. Sometimes, you crave a specific flavor or want something a little different from the usual vanilla or chocolate. For me, inspiration struck when I sampled a coconut rum that my significant other brought home. The warm, sultry tones of the spiced coconut rum felt like pure happiness in a glass. As I enjoyed sipping it, I imagined those flavors in a dessert, and then the idea dawned on me—a Gluten-Free Pineapple Coconut Rum Cake!
Flavor Profile
This Gluten-Free Pineapple Coconut Rum Cake delivers a tropical mix of sweet pineapple, warm coconut rum, and creamy cottage cheese. The cake is light and moist, while the coconut rum cream cheese frosting adds richness and depth. The flavors blend beautifully for a refreshing yet indulgent dessert.
Benefits of Baking with Cottage Cheese
Baking with cottage cheese adds moisture and a light, fluffy texture to the cake without making it dense. It’s also a great source of protein and calcium, making your dessert a bit more nutritious. The mild flavor of cottage cheese blends seamlessly with other ingredients, enhancing the cake’s richness without overpowering the tropical flavors. Plus, it helps create a tender crumb, ensuring that each bite is soft and satisfying.
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Gluten-Free Pineapple Coconut Rum Cake with Cottage Cheese
Equipment
- 9-inch glass baking pan
- mixing bowls
- Electric mixer (for whipping egg whites and mixing batter)
- rubber spatula
- Measuring cups and spoons
- wire cooling rack
- whisk
Ingredients
- 1 1/2 cups fresh pineapple finely chopped (reserve some for garnish)
- 2 cups cottage cheese small curd
- 1/2 cup sugar or preferred sweetener
- 3 large eggs separated into yolks and whites
- 1 teaspoon vanilla extract
- 1 tablespoon coconut rum optional
- 1/2 cup gluten-free flour blend
- 1/4 cup coconut flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup unsweetened shredded coconut optional
- 1/4 teaspoon cream of tartar optional, helps stabilize the egg whites
- 1/4 cup butter melted and slightly cooled
Coconut Rum Cream Cheese Frosting Ingredients:
- 8 oz cream cheese softened
- 1/4 cup butter softened
- 1 1/2 cups powdered sugar adjust to taste
- 1 teaspoon vanilla extract
- 2 tablespoons coconut rum
- 1-2 tablespoons coconut cream or heavy cream optional
- 1/4 cup crushed pineapple optional, for extra pineapple flavor
Instructions
For the Cake:
- Preheat the oven to 350°F (175°C). Grease a 9-inch glass baking pan.
Separate the eggs:
- Place the egg whites in a clean bowl and the yolks in another bowl.3 large eggs
- Whip the egg whites (with cream of tartar, if using) using an electric mixer until stiff peaks form. Set aside.3 large eggs, 1/4 teaspoon cream of tartar
Prepare the batter:
- In a separate large mixing bowl, beat the egg yolks with sugar until pale and creamy.1/2 cup sugar or preferred sweetener
- Add the cottage cheese, vanilla extract, coconut rum, and melted butter. Mix until well combined.2 cups cottage cheese, 1 tablespoon coconut rum, 1/4 cup butter, 1 teaspoon vanilla extract
- Gradually fold in the gluten-free flour blend, coconut flour, baking powder, baking soda, and salt until the batter is well-mixed.1/2 cup gluten-free flour blend, 1/4 cup coconut flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt
- Fold in the pineapple and shredded coconut (if using).1 1/2 cups fresh pineapple, 1/4 cup unsweetened shredded coconut
Incorporate the egg whites:
- Gently fold the whipped egg whites into the batter in three additions to keep the mixture light and airy.3 large eggs
Bake:
- Pour the batter into the greased 9-inch glass pan and smooth the top.
- Bake for 45–55 minutes, or until the cake is golden brown on top, and a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
For the Coconut Rum Cream Cheese Frosting:
Whip the cream cheese and butter:
- In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.8 oz cream cheese, 1/4 cup butter
Add powdered sugar:
- Gradually add the powdered sugar, beating until the frosting is fluffy and well combined.1 1/2 cups powdered sugar
Add coconut rum and vanilla extract:
- Stir in the coconut rum and vanilla extract. If you want a richer texture, add 1–2 tablespoons of coconut cream or heavy cream and beat until smooth.2 tablespoons coconut rum, 1-2 tablespoons coconut cream or heavy cream, 1 teaspoon vanilla extract
Optional pineapple addition:
- Fold in 1/4 cup of well-drained crushed pineapple for an extra tropical flavor.1/4 cup crushed pineapple
Assembling the Cake:
- Frost the cooled cake generously with the coconut rum cream cheese frosting.
- Garnish with reserved fresh pineapple chunks and a sprinkle of toasted shredded coconut for a decorative touch.
Notes
Cook Time:
- 48–55 minutes
Calories Per Serving:
- Approximately 300–350 calories per serving (this will depend on exact ingredients used, such as sweeteners and coconut cream)
Storage Tips
- Refrigerator: Store the cake in an airtight container in the fridge for up to 3–5 days.
- Freezing (without frosting): Wrap the cake tightly in plastic wrap and aluminum foil. Freeze for up to 2 months.
- Thawing: When ready to enjoy, thaw the cake in the fridge overnight.
- Frosting: For best results, frost the cake after thawing to maintain its freshness and texture.
Have you tried this Gluten-Free Pineapple Coconut Rum Cake? Let us know in the comments below how it turned out!
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