This two layer almond flour coconut cake has a moist crumb that's full of coconut flavor! The layers are separated by a sweet pineapple filling and the cake is topped with a creamy dairy free vanilla frosting - truly delicious! Along with being dairy free, this recipe is also gluten free, grain free, refined sugar free, Paleo, and SCD!

Desserts, cake in particular, are my favorite foods to recreate for the SCD and Paleo lifestyles!
I love making healthier treats that are just as tasty as the "traditional" ones we grew up enjoying and this gluten free almond coconut cake recipe is a good one!
It might just be my new favorite cake!
The two layer cake itself is dense, moist, and uses a combo of vanilla and almond extract for added flavor.
A refreshing pineapple filling is spread in-between the layers before the entire cake is frosted with a delicious dairy-free vanilla buttercream frosting!
I'm going to be honest with you, this dessert is a bit more complex than some of my other recipes but it's totally worth it!
Coconut Cake Ingredients
Almond Flour - Use blanched finely ground almond flour for this recipe. Please do not substitute coconut flour as it needs significantly more moisture.
Honey - A light colored sweet honey, such as clover or sourwood will work best.
Coconut Milk - Be sure to use a full fat canned coconut milk. The only ingredients listed should be coconut and water. Native Forest Simple Coconut Milk is my favorite. I suggest placing the can in the refrigerator overnight (or longer). Remove and reserve the hardened coconut cream that forms on top to use for the frosting and use the liquid for the cake.
How to make the cake
Begin by greasing two 6 inch round cake pans and lining the bottoms with parchment paper.
In a large bowl whisk together the dry ingredients, with the exception of the unsweetened shredded coconut (photos 1 and 2).
Use a separate bowl to whisk the wet ingredients together, then pour the wet ingredients into the bowl of dry ingredients and mix until well combined (photos 3, 4, and 5).
Add the unsweetened shredded coconut to the batter.
Once combined, evenly distribute the batter between the two prepared cake pans (photos 6, 7, and 8).
Tap the pans on the counter a few times to help release any air bubbles before placing the cakes on the middle rack of a 325F preheated oven.
The coconut cakes will bake anywhere from 35 to 45 minutes, until a toothpick inserted into the center of the cakes comes out clean and they are a golden brown color (photo 9).
Allow the cakes to cool for 10 minutes before turning them out of the pans and cooling on a baking rack.
Only begin frosting the cakes once they are completely cool!
Tips for the cake
- Almond flour does tend to brown quickly, so if you notice the cakes getting too dark, loosely tent the pans with aluminum foil and continue baking.
- After 30 minutes of cooling on the counter, you can place the cakes in the refrigerator to help them cool down faster.
Dairy-free vanilla frosting ingredients
Shortening - I really like using Spectrum Organic All Vegetable Shortening and tend to get the best results with it. If you are unconcerned with dairy, then unsalted softened butter can be used instead. My dairy-free Honey Italian Meringue is another frosting option that tastes delicious with this cake!
Coconut Cream - To get coconut cream, place a can of full fat canned coconut milk to chill in the back of your refrigerator overnight (or longer). Carefully open the can and the hardened coconut on top is the cream! That's what you'll use for this frosting recipe. Use the remaining liquid in the cake. Another option is to purchase a can of Let's Do Organic Heavy Coconut Cream!
Frosting directions
Mix all of the frosting ingredients on medium speed in the bowl of a stand mixer fitted with the paddle attachment, stopping to scrape down the sides of the bowl as needed.
The frosting is going to look curdled and unappetizing at first...keep mixing!
It will take around 10 to 15 minutes for the frosting to go from curdled to smooth and creamy.
Once smooth, use a spatula to mix the frosting by hand a few times, being sure to scrape the bottom of the bowl where the honey sometimes like to stay.
Tips for the frosting
- Just after mixing, the frosting can be a bit too soft to work with. Place the bowl in the refrigerator for 20 to 30 minutes to help it harden up. Rewhip if necessary.
- I suggest making the frosting the day you're planning on assembling the cake.
- The cake can be served the day it's assembled or it can be stored in the refrigerator and served the next day. The frosting will harden while in the refrigerator so you might want to allow the cake to sit at room temperature for 10 to 15 minutes before serving.
Pineapple filling
The pineapple filling is so simple to make!
Just blend fresh or thawed frozen pineapple in a blender until smooth.
Transfer the pureed pineapple to a small saucepan and cook over medium-high heat, stirring occasionally, until reduced by at least half.
The filling will continue to thicken the longer it's kept over the heat.
Allow the filling to cool completely before using it for the cake.
Tips for the pineapple filling
- I typically find pineapple to be sweet enough on its own, but give the puree a little taste test and add a bit of honey if you want it sweeter.
- You can make the filling up to 3 days ahead of time and store in an airtight container in the refrigerator. I like to make it the day before I plan to assemble the cake.
How to assemble the almond flour coconut cake
Begin by placing one of the cakes upside down on a cake stand or plate.
Spread a very thin layer of frosting across the top of the cake, this will act as a barrier between the cake and the pineapple filling.
Then, use a piping bag to pipe a dam along the edge of the cake.
This will keep the filling from spilling over the edges of the cake once the second layer is added.
Place the cake in the refrigerator for 15 to 20 minutes, just until the frosting has hardened.
Spread about ¼ cup of the pineapple filling in the center of the cake.
Carefully place the second cake, bottom side up, on top of the filling.
Use the remaining frosting to cover the sides and top of the cake and decorate however you'd like!
Tips for decorating the cake
- Feel free to use any leftover pineapple filling for the top of the cake or you can serve a spoonful on the side of each slice of cake.
- I decorated the sides of my cake with unsweetened shredded coconut that I lightly toasted in the oven. If you'd like to do the same, simply spread the shredded coconut in a single layer on a parchment lined sheet pan (I used about ½ cup). Place on the middle rack of a preheated 325F oven and bake for 5 to 10 minutes, stirring at least once. Keep an eye on them in the oven as they do burn quickly!
How to store the cake
Cover the leftovers with plastic wrap and store in the refrigerator for up to 5 days.
If you would like to freeze the cake, begin by slicing the cake into single servings.
Make sure the cake has been chilled in the refrigerator and the frosting is firm before wrapping each individual slice a few times with plastic wrap.
Then wap each slice with aluminum foil and store in a ziploc bag or an airtight container in the freezer for up to 3 months.
To thaw, simply unwrap the aluminum foil and all but one layer of plastic wrap from the cake and place in the refrigerator or on the kitchen counter until fully thawed.
Here are more baking recipes using almond flour!
- Strawberry Almond Flour Cake
- Lemon Almond Flour Cake with Lemon Frosting
- Clementine Bundt Cake
- Spice Cake with Pumpkin Frosting
- Pineapple Upside-Down Cake
If you made this recipe, be sure to leave a comment and star rating below! This is the best way you can help support me and my blog!
Follow me on facebook and instagram . Tag @thehealthierbite and #thehealthierbite so I can see your yummy creations!
Did you know I have a YouTube channel? SUBSCRIBE to watch all of my recipe videos!
NOTE: If following the SCD diet, I suggest contacting the company to verify ingredients before using any prepackaged products.
Recipe inspired by Ina Garten's Coconut Cake.
Recipe
Almond Flour Coconut Cake
Ingredients
Pineapple Filling
- 1 pound chopped pineapple, fresh or thawed
- 1 Tablespoon honey (optional)
Almond Flour Coconut Cake
- 3 cups blanched finely ground almond flour
- 1 teaspoon fine sea salt
- 1 teaspoon baking soda
- 3 large eggs, at room temperature
- ¾ cup full fat canned coconut milk, at room temperature
- ⅓ cup honey, a sweet and light colored honey such as clover or sourwood works best
- 2 Tablespoons melted coconut oil, plus more for greasing pans
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ¼ teaspoon fresh squeezed lemon juice
- ½ cup unsweetened shredded coconut
Vanilla Frosting
- 1 ½ cups vegetable shortening
- ½ cup coconut cream
- ½ cup honey
- 1 teaspoon vanilla extract
- ⅛ teaspoon almond extract
Coconut Garnish (optional)
- ½ cup unsweetened shredded coconut
Instructions
Pineapple Filling
- Place the fresh pineapple (if using frozen make sure you allow to thaw first) in a blender and blend until smooth.
- Pour into a small saucepan and place on the stove over medium-high heat. Cook the puree, stirring occasionally, for 45 to 60 minutes until reduced by at least half. I typically find the pineapple to be sweet enough on its own but give it a taste and add a touch of honey if you prefer it sweeter.
- Allow the mixture to cool to room temperature before using it for the cake. * I like to make this filling the day before I plan to assemble the cake. Just store it in an airtight container in the refrigerator.
Almond Flour Coconut Cake
- Preheat oven to 325F. Grease two 6 inch round pans with coconut oil. Line the bottom of the pans with parchment paper and set aside. Make sure all the cake ingredients are at room temperature before beginning.
- In a large bowl whisk together the almond flour, salt, and baking soda.
- In a separate bowl whisk together the eggs, coconut milk, honey, coconut oil, vanilla extract, almond extract, and lemon juice.
- Pour the wet ingredients into the almond flour mixture and whisk until well combined. Add the unsweetened shredded coconut and whisk again.
- Evenly pour the batter into the two prepared cake pans. Tap the pans a few times on the counter to help release any air bubbles.
- Place the pans on the center rack of the oven and bake for 35 to 45 minutes until the tops are a golden brown and a toothpick inserted into the center of the cakes comes out clean. * Almond flour does tend to darken quickly. If you notice the cakes becoming too brown then lightly tent the tops with aluminum foil and continue baking.
- Allow the cakes to rest in the cake pans for 10 minutes before gently turning out onto a cooling rack to cool completely. Allow the cakes to cool completely before frosting.
Vanilla Frosting
- Mix all of the frosting ingredients on low speed in the bowl of a stand mixer fitted with the paddle attachment.
- The mixture will look very curdled at first, don't worry! Continue mixing until the frosting is smooth, and fluffy.
- If at anytime the frosting is too soft to work with, simply place it in the refrigerator for 20 to 30 minutes or until it has firmed up a bit.
Coconut Garnish (optional)
- While this step is completely optional, it was a favorite among the various kind souls who tasted this cake and provided feedback during the testing phase!
- Preheat oven to 325F. Spread the shredded coconut into a thin layer on a parchment lined baking sheet.
- Place the baking sheet on the middle rack of the oven and cook for 5 to 10 minutes, stirring at least once. the coconut can burn quickly so keep an eye on it and remove from the oven once lightly toasted.
- Allow to cool before using it to decorate/garnish the cake. Any leftovers can be stored in a plastic bag in the pantry.
Cake Assembly
- Flip one of the cooled coconut cakes upside down and place it in the center of a plate or cake stand. Spread a thin layer of frosting over the top, then pipe a barrier along the edge of the cake.
- Place the cake in the refrigerator for 15 to 20 minutes, just until the frosting has hardened. Spread about ¼ cup of pineapple filling in the center of the cake.
- Flip the second cooled cake upside down and gently place it on top of the filling. Cover and decorate the cake with the remainder of the frosting.
- If using the optional toasted coconut flakes, use your hands to gently press handfuls into the sides of the cake.
- Any leftover pineapple filling can be spread on the top of the cake or served by the spoonful along each slice of cake.
Notes
- The frosting is best made the day you're planning on assembling the cake. However, once assembled and frosted the cake holds up nicely in the refrigerator.
- Cover leftovers with aluminum foil or plastic wrap and store in the refrigerator for 3 to 5 days.
Olivia
I see there are different options for the frosting instead of vegetable shortening... Could cream cheese also be an option? I'm not sure if it'd make the frosting too thick or too heavy for the cake flavor? Thank you!
Bonnie
This cake came out great, and the group I made it for loved it! The recipe can also fill one 9 inch round cake pan, baked for 40 min; i doubled the recipe and made two 9-inch round cakes. Didn't use the pineapple filling, made a vegan frosting from white sweet potatoes.
Question: if I want to make a chocolate version of this cake, can I just add cocoa powder? If yes, how much, and does the amt of wet ingredients need to be increased?
Robin
Do you think this cake would work if I omit the coconut in the cake? I want to make this for someone who doesn't like coconut. I've found I can get by with using coconut oil and milk without him detecting the coconut or at least not being bothered by it to the point of mentioning it. Thanks!
Melissa
Only made the cake itself (no filling or icing), and made 1/3 of the portion. Not bad at all, but my mistake leaving it 35 mins in the oven when the portion is much smaller. I'd say 25 o 30 next time should be perfect.
I would add cinnamon for more flavor. Other than that, this recipe is great!
Linda
Substituted strawberries by request, and butter instead of shortening, for a Father’s Day treat. Truly delicious!!
Jennifer Brown
Glad you enjoyed it!!
Liat
Looks amazing!
Is it possible to use canned pineapple?
Jennifer Brown
Thank you! Yes, you can use canned, just check the label to make sure there's no added sugar or thickeners.
Linda
Can I replace vegetable shortening for Palm Shortening and if so would it be one for one?
Jennifer Brown
Yep, you can use palm shortening or even unsalted butter one to one.
Wendy
Have you ever made this recipe in a different pan? So as to make it a single layer cake?
Jennifer Brown
You can make it in an 8x8 square or 9 inch round pan. The baking time will be 35 to 45 minutes.
Cheryl
Making this today for my son’s birthday! It’s looking beautiful and delicious. This is the first double layer SCD cake that I have made in almost 7 years. ❤️
Jennifer Brown
I hope the cake turned out well and was enjoyed by the birthday boy!
Sofie Pedersen
I made this cake for my birthday and traded the pineapple for strawberry. It has been one of my favorite SCD baked goods thus far!
Jennifer Brown
Happy Belated Birthday Sofie! I'm so very happy that you enjoyed the cake (a strawberry filling sounds delicious!)!