Pineapple coconut cupcakesI had some extra gluten-free vanilla cake mix and coconut from Bob’s Red Mill, so I doctored up these yummy cupcakes for the bake sale. One guy bought one, ate it, and then came back to say, “That was like a pineapple party in my mouth!”

Suitable for:
vegan, gluten-free, reduced-sugar diets

Not for:
low-sodium or migraine diets

Pineapple Coconut cupcakes

Pineapple-coconut cupcakes

Gluten-free vanilla cake mix all dressed up to party.
4 from 1 vote
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Dinner, Lunch
Cuisine American
Servings 12 cupcakes


  • 3 tbsp flax seeds (ground) plus 6 tbsp filtered water, or 3 eggs
  • 1/2 cup water (filtered or spring) (or amount package directs)
  • 1 package vanilla cake mix (gluten-free)
  • 1/2 cup pineapple chopped
  • 1/2 cup coconut (flakes, unsweetened) divided
  • 1/2 cup coconut cream melted
  • 1/4 cup pineapple juice
  • 12 pieces pineapple chunks


  • Preheat the oven to 325F. Line 12 muffin cups with liners and spray with cooking spray.
  • Drain the canned pineapple chunks, then chop up enough pieces to make 1/2 cup. (Use water-packed pineapple or fresh pineapple chunks.)
  • If you are starting with whole flax seeds, put them (dry) in a blender or spice grinder and grind them into meal. Pour the flax seeds and the water into your mixing bowl and let sit for 5 minutes. Add the next five ingredients and mix using a whisk, stand mixer, or hand mixer until well blended and whipped up.
  • Use a scoop or measuring cup and fill the tins 3/4 full. Smooth the tops as best you can. (Gluten-free flour doesn't always rise and form as well as regular flour, so create the shape you want before baking.)
  • Gently press one pineapple chunk (point down) into the center of each cupcake and add some flaked coconut around it, pressing it gently into the top of the batter so it sticks.
  • Bake for 20-25 minutes, testing for doneness with a toothpick. Allow to cool in the pan (on top of a wire rack) for about 10 minutes, then remove from the pan, placing on the wire rack to cool completely.


Per cupcake:
  • 306 calories
  • 4 g fat
  • 2 g saturated fat
  • 0 g monounsaturated fat
  • 0 g polyunsaturated fat
  • 0 g trans fat
  • 0 g cholesterol
  • 442 mg sodium
  • 24 mg potassium
  • 42 g carbohydrate
  • 2 g fiber
  • 24 g sugars
  • 1 g protein
  • 6 Weight Watchers Points Plus
If eating within one day, just cover with a clean kitchen towel. If you need to store them, place one paper towel in the bottom of your storage container, then add another paper towel on top. According to Julie of Savvy Eats, this is the best way to keep muffins and cupcakes moist but not soggy.
Required FTC disclosure: I received gluten-free vanilla cake mix and coconut from Bob's Red Mill. I was not paid to write this post.