Pineapple Coconut Gooey Cake (Gluten Free, Dairy Free)

I’m super excited today because it’s the 12 of the month again!  I just love this group of super talented ladies that I’ve joined forces with to share a recipe using 12 ingredients {or less} on the 12th of each month. Our theme this month was spring treats and after a quick poll on my facebook page, I decided that pineapple and coconut would be a great spring combination for a treat this month.

Pineapple Coconut Gooey Cake (Gluten Free, Dairy Free)

One ingredient that I’ve struggled with replacing in my baking is sweetened condensed milk.  I finally figured out that Coco Real Cream of Coconut is the PERFECT substitution (and no this isn’t a sponsored post…it really is what I figured out to be a great substitution).  It’s thick, creamy, and super sweet!  I can’t wait to try it in fudge this winter!  But for is the best way to create this Pineapple Coconut Gooey Cake and keep it dairy free.  The cake ends up being gluten free and vegan, but I promise you it will not disappoint even the biggest cake lover in your family!  One word of caution….I ate the entire pan myself.  {Yes, it was that good!}

This cake is everything you’d expect!  It has tons of pineapple and coconut flavor, but it’s super gooey and just scrumptious.  Best of all, it’s easy!  Using a box mix really helps the cake come together super duper fast!

12 Scrumptious Spring Treats from the #12bloggers group! Every recipe is 12 ingredients or less.

Y’all have to go check out all the other wonderful spring treats from my #12bloggers group!  They all look scrumptious and perfectly spring-y!

Pineapple Coconut Gooey Cake (Gluten Free, Dairy Free)
  • 1 box {gluten free} yellow cake mix
  • 1 stick (1/2 cup) butter, softened (traditional or soy based like Earth Balance)
  • 1 egg (or egg substitute equivalent)
  • ⅔ cup sweetened shredded coconut
  • 1 cup canned crushed pineapple, drained and excess liquid pressed out
  • ½ cup Coco Real Cream of Coconut (found near the Pina Colada mix)
  1. Preheat oven to 350 degrees. Line a 9x9” pan with foil and spray liberally with non-stick cooking spray.
  2. Add cake mix, butter, and egg to the bowl of an electric mixer. Using a paddle attachment, mix ingredients until a thick dough forms. Gently stir in ½ of the shredded coconut.
  3. Press about ⅔ of the dough into the bottom of the prepared pan. Sprinkle crushed pineapple. Pour cream of coconut over the top. Separate remaining dough into small balls and evenly space over the top of the bars. Press down to flatten. Sprinkle top with remaining shredded coconut.
  4. Bake cake for about 30 minutes or until it just starts to brown. Cool completely before slicing (place in the freezer to speed the cooling process), otherwise the cake will be too gooey to cut.

Check out my other recipes for the 12 bloggers/12 ingredients group:

Clean Eating: Quick & Healthy Baked Ziti

Heart-Shaped Chocolate Chip Cookies

Leprechaun Coolers

let’s get social!


  1. Did you answer Denise’s question 4-12-14 regarding a substitute for box cake using gluten free, dairy free ingredients?

    • Yes, you could probably use the dry ingredients (plus maybe some vanilla) of your favorite “from scratch” gluten free cake recipe. Although, I haven’t tried this…so you’ll have to let me know how it turns out.

  2. I love ALL things pineapple! It’s my favorite food. I’m interested in your substitution. Do you use a 1 to 1 ratio for substituting Coco Real for sweetened condensed milk? I actually have some Coco Real I’m trying to use up now.

    • Yes! I was wondering the same thing about the ratio of coconut cream to sweetened condensed milk. Have you tried the cream in other – noncoconut- recipes? Does it subsitite well?


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: