Pineapple, Passionfruit & Coconut Cake Plus Win A Copy Of Goodbye Gluten

By  |  0 Comments

Pineapple, Passionfruit and Coconut Cake--8

There’s a gorgeous new gluten-free cookbook on the market and we’re thrilled to be giving away a copy to one lucky InsiderGoodbye Gluten, by Tauranga-based foodie, Sally Holland, contains over 90 easy-to-follow, gluten-free recipes like this delectable Pineapple, Passionfruit & Coconut Cake above.

If Sally’s name is familiar it’s because she launched her career in the food industry working in the New Zealand Woman’s Weekly Test Kitchen in the 1970s, alongside the magazine’s iconic food editor Tui Flower. 

Thirty years later, having raised a family and retained her passion for cooking, Sally had to radically adapt her culinary skills when her husband was diagnosed with coeliac disease. Taking up the challenge, she drew on her home science background to create delicious gluten-free dishes that they could share with family and friends. 

To find out more about Sally and her family’s gluten-free journey visit the Goodbye Gluten Cookbook Facebook page and don’t forget to scroll down to the bottom of the page to enter to win your own copy.


Pineapple, Passionfruit and Coconut Cake
Serves 12
From Goodbye Gluten: Delicious Gluten Free Food Everybody Will Want To Eat
Write a review
468 calories
36 g
138 g
34 g
9 g
15 g
136 g
71 g
29 g
1 g
17 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 468
Calories from Fat 295
% Daily Value *
Total Fat 34g
Saturated Fat 15g
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 13g
Cholesterol 138mg
Sodium 71mg
Total Carbohydrates 36g
Dietary Fiber 4g
Sugars 29g
Protein 9g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 250 g butter
  2. 1 cup sugar
  3. 6 large eggs, separated
  4. 2 cups ground almonds
  5. 4 tsp baking powder, gluten free
  6. 1½ cups desiccated coconut
  7. 1 x approx. 430 g tin crushed pineapple, well drained
  8. ½ cup passionfruit pulp
  9. icing sugar for serving
  1. Preheat oven to 190° C.
  2. Line the base of a 25 cm round cake tin with baking paper.
  3. Cream butter and sugar until light and fluffy.
  4. Add yolks, one at a time, beating well.
  5. Mix the ground almonds and baking powder together in a bowl.
  6. Add to the creamed mixture along with the coconut.
  7. Add the pineapple and passionfruit. Mix well.
  8. Beat the eggs whites using clean, dry beaters, until soft peaks form.
  9. Gently fold in to the cake mixture with a large metal spoon.
  10. Turn out in to the prepared cake tin and level the surface.
  11. Bake for 10 minutes, then reduce the oven temperature to 160° C and bake for a further 40–45 minutes until the cake is golden on top and springs back when lightly pressed.
  12. Leave in the tin for about 15 minutes before turning out on to a wire rack to cool.
  13. Dust with icing sugar just before serving.
  14. Serve with whipped cream or yoghurt.
  1. This is a lovely moist cake best served as a dessert. It has the fresh flavours of the tropics with pineapple, passionfruit and coconut. And yes, it does have four teaspoons of baking powder! The recipe makes a large cake serving 10–12 people so is perfect for when you’re having people around or need to take a dessert to a party.
The Style Insider



To help make your summer a whole lot more fun we’re giving away a copy of Sally Holland’s Goodbye Gluten, valued at $55 to one lucky Insider. 

To enter to win simply tell us in the comments below why you’d like to win then click HERE to subscribe to our free weekly Insider updates. By the way you can unsubscribe at any time if you change your mind – it just makes it easy for us to contact you if you win. If you’re already a subscriber then great – you only need to comment below.

Everyone who has commented and subscribed automatically goes in the draw to win. A winner will be announced here on Tuesday 8 March.
Good luck and click the link below to Tweet your friends and share the love.



Thanks to everyone who entered to win. We’re thrilled to announce the lucky winner is:

Emma Goodfellow

Congratulations Emma! Please email your contact deets to so Sally can get your prize on its way out to you.