Pineapple Coconut Gooey Cake (Gluten Free, Dairy Free)

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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.

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 now..it 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!

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!

Rhubarb Pichu Berry Crumb Bars from Betsy Life
Strawberry Sorbet from Home Cooking Memories
Lemon Pistachio Ice Box Pie from A Little Claireification
Springtime Blondie Bars from The Rebel Chick
Edible Flower Bouquet from A Million Moments
Spring Candy Bark from A Night Owl Blog
Spring Snack Mix from Bless This Mess Please
Pink Chocolate Covered Easter Egg Rice Krispie Treats from Mom Endeavors
Honey Pistachio Granola from Eat Your Heart Out
Fruit Salsa & Edible Butterfly Cinnamon Chips from See Vanessa Craft
Pineapple Coconut Gooey Cake from Around My Family Table
Strawberry Whip from Plugged In Family

Pineapple Coconut Gooey Cake (Gluten Free, Dairy Free)

Yield: 8

This pineapple coconut gooey cake is a delicious, gluten-free, dairy-free cake with lots of tropical flavors. It's the perfect spring or summer dessert!

Ingredients

1 box {gluten free} yellow cake mix
4 oz. (1/2 cup) butter, softened (traditional or soy-based like Earth Balance)
1 egg (or egg substitute equivalent)
2/3 cup sweetened shredded coconut
1 cup canned crushed pineapple, drained and excess liquid pressed out
1/2 cup Coco Real Cream of Coconut (found near the Pina Colada mix)

Instructions

Preheat oven to 350 degrees. Line a 9x9” pan with foil and spray liberally with non-stick cooking spray.
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 1/2 of the shredded coconut.
Press about 2/3 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.
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

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Comments

Wanda says
April 25, 2015 at 8:41 pm

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

Reply
- Wendy O'Neal says
  April 26, 2015 at 9:58 pm
  
  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.
  
  Reply
Brandie (@ Home Cooking Memories) says
April 21, 2014 at 8:48 pm

See, I look at this and think there is no way something that good is dairy free AND gluten free AND vegan…but you’ve done it. I would happily eat the whole pan too.

Reply
Betsy says
April 21, 2014 at 8:31 pm

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.

Reply
- jen says
  June 8, 2014 at 8:20 am
  
  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?
  
  Reply
Christine from Cook the Story says
April 14, 2014 at 7:35 am

What a sweet treat!

Reply
Liz @ Liz on Call says
April 14, 2014 at 12:18 am

Wendy this sounds so yummy! Perfect for spring.

Reply
Stephie @ Eat Your Heart Out says
April 13, 2014 at 7:24 pm

You had me at “gooey”. Excuse me while I stuff my face.

Reply
Jenn @TheRebelChick says
April 13, 2014 at 10:24 am

I’ve made coconut cakes and pineapple upside down cakes, but never combined them! I am going to have to make this recipe, it looks so decadent!

Reply
Melissa @ Bless this Mess says
April 12, 2014 at 8:48 pm

Fun! I’m going to have to look up that brand of coconut cream. I love that stuff!

Reply
Denise @ Creative Kitchen says
April 12, 2014 at 2:22 pm

This looks and sounds amazing!! What would you substitute for the box of cake mix & still keep it gluten free?

Reply