{"id":14817,"date":"2018-02-21T10:41:13","date_gmt":"2018-02-21T09:41:13","guid":{"rendered":"https:\/\/bake-street.com\/?p=14817"},"modified":"2026-04-08T12:29:35","modified_gmt":"2026-04-08T10:29:35","slug":"coconut-gluten-free-sponge-cake-with-pineapple-curd","status":"publish","type":"post","link":"https:\/\/bake-street.com\/en\/coconut-gluten-free-sponge-cake-with-pineapple-curd\/","title":{"rendered":"Coconut gluten-free sponge cake with pineapple curd"},"content":{"rendered":"

One of the queries or requests for which you often ask me a lot are the gluten-free cakes. Above all, you place special emphasis on a sponge cake recipe that is juicy, tender and if possible different. Today’s recipe gathers everything, or almost everything, so you asked me. A coconut gluten-free sponge cake with pineapple curd<\/strong>.<\/p>\n

When I say coconut cake, I say it with all the letters. Not only will we find this ingredient on the outside, but it is also part of the dough in 3 different formats: flour, sugar and oil. As you can imagine, one of the most remarkable characteristics is its incredible aroma. When baking it, the smell is absolutely wonderful.<\/p>\n

<\/p>\n

A gluten-free sponge cake.<\/h5>\n

To tell you the truth, nowadays, I’m not very specialized in gluten-free elaborations (like bread and cakes). I think it’s a complex world that requires time and dedication to get a good result. Either in cakes or breads. But I thought it would be good to start with something simple and, as long as I have free time, dedicate it more to this type of recipe.<\/p>\n

\"Bizcocho <\/picture><\/div>\n

On the blog I have several recipes gluten-free<\/a>, but among them despite having tarts, waffles, sweets… there was not a cake 100% without wheat flour and, of course, at the moment there is no bread.<\/p>\n

A few weeks ago I was given flour and coconut sugar, which I must admit I was very eager to try. But it happened to me as it always does, so many things to do and try, that the days go by and they wait for me to pay attention to them. Until a few days ago I remembered them and thought it would be good to make a 100% coconut cake.<\/p>\n

A sweet, fresh and exotic filling.<\/h5>\n

I like to decorate and fill sponge cakes. That doesn’t mean I don’t enjoy a simple vanilla sponge cake, but I love this part of the recipes. It is where we can let our imagination fly by combining and mixing everything we come up with.<\/p>\n

\"Bizcocho <\/picture><\/div>\n

This time I wanted a creamy filling, but not a pastry cream. We all know that pineapple and coconut make a perfect match, so I decided to make a pineapple curd with a fresh and slightly spicy taste. I added lemon zest and fresh ginger. Wonderful!<\/p>\n

It’s not the first time I made a pineapple and ginger curd, I made it in this post<\/a> (from two million years ago). Only that this time I followed a process more similar to the one I do with the blueberry curd, I get a thicker texture and for this time it would be much better.<\/p>\n

\"Bizcocho <\/picture><\/div>\n
The outside decoration.<\/h5>\n

The only thing I knew for sure was that I would cover the sponge cake with grated coconut. The rest kept popping up while I was making the video… I risked a little bit that the result would be totally catastrophic, but this time it didn’t go wrong!<\/p>\n

The truth is that the final decoration is rarely clear to me. It mostly comes up as I do it, on the fly. Even when I think I have finished it, I look at the elaboration and remember things that I have and that could look good.<\/p>\n

This situation reminds me very much of when I draw. I know what I want to do, an “X” character with a certain pose, a certain kind or type… But the details, the little things that will give it personality, come up in the moment. They are not planned in advance.<\/p>\n