If you crave a tropical getaway but want to bring the sunshine right into your kitchen, this Coconut Pineapple Upside Down Cake is your ticket to instant island vibes. Imagine golden pineapple rings gleaming atop a soft, buttery coconut cake, their edges caramelized in sweet brown sugar, with every bite delivering a burst of juicy fruit and rich coconut flavor. Whether you’re looking to impress at a potluck, add something special to a family dinner, or just treat yourself to a delicious slice of nostalgia, this show-stopping dessert will have everyone swooning (and probably reaching for seconds!).
Ingredients You’ll Need
The beauty of Coconut Pineapple Upside Down Cake is how surprisingly simple the ingredients are—but each one plays a key role in building irresistible flavor and texture. Don’t skip or swap lightly; the magic is in the details!
- Unsalted butter: Gives both the topping and the cake a rich, luscious base, plus that essential golden color.
- Brown sugar: Caramelizes under the pineapple, creating a sticky, toffee-like sauce.
- Pineapple rings (fresh or canned): The stars of the show, offering sweet-tart juiciness and visual appeal.
- Maraschino cherries (optional): For a pop of color and a touch of retro charm—totally optional, but fun!
- All-purpose flour: Provides structure and tenderness to the cake.
- Baking powder and baking soda: Ensure the cake rises and stays fluffy.
- Salt: Balances the sweetness and enhances all the flavors.
- Granulated sugar: Used for creaming with butter, it lightens the crumb.
- Large eggs: Bind everything together and add richness.
- Vanilla extract: Gives warmth and depth alongside coconut extract.
- Coconut extract: Boosts that tropical coconut flavor—don’t skip it!
- Canned coconut milk (full-fat): Moistens the cake like nothing else, ensuring every bite is tender and dreamy.
- Shredded coconut (unsweetened or sweetened): Adds a bit of chewiness and amps up the coconut flavor—try toasting it if you want an extra nutty dimension!
How to Make Coconut Pineapple Upside Down Cake
Step 1: Prepare the Pineapple Topping
Start by preheating your oven to 350°F. In your 9-inch round cake pan, melt the unsalted butter (1/4 cup) right in the oven, then sprinkle the brown sugar evenly over the melted butter. This will become the luscious, saucy foundation. Arrange those sunny pineapple rings over the sugar, and if you want to channel that classic vintage look, add a maraschino cherry to the center of each pineapple ring.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This step ensures even distribution of the leaveners so your Coconut Pineapple Upside Down Cake will bake up beautifully light and fluffy every time.
Step 3: Cream Butter and Sugar
In a large bowl, cream the softened butter with the granulated sugar until it’s pale, light, and fluffy. This critical step builds the foundation for a tender crumb—don’t rush it! Add the eggs one at a time for a smooth, emulsified batter, then stir in the vanilla and coconut extracts for a heady tropical perfume.
Step 4: Combine Wet and Dry
Gently beat in half of the flour mixture, followed by all the coconut milk, then the remaining flour mixture. This alternating process keeps the batter smooth and prevents overmixing. Finally, fold in the shredded coconut for added chew and a delicious coconut taste in every bite.
Step 5: Assemble and Bake
Pour your luscious cake batter over the neatly arranged pineapple topping, spreading it gently to the edges. Bake for 40 to 45 minutes, until a toothpick inserted into the center comes out clean and the kitchen smells like a tropical dream. Allow the cake to rest in the pan for about 10 to 15 minutes, then invert it onto a serving plate and let it cool completely before slicing into your Coconut Pineapple Upside Down Cake masterpiece.
How to Serve Coconut Pineapple Upside Down Cake
Garnishes
A simple dollop of whipped cream or coconut yogurt atop each slice is pure paradise—let the cool, creamy topping melt just slightly over the warm cake. If you want a festive look, sprinkle a few toasted coconut flakes over the top or add a fresh pineapple wedge for an eye-catching flourish.
Side Dishes
Your Coconut Pineapple Upside Down Cake is a star on its own, but for a complete tropical dessert spread, pair it with tangy passion fruit sorbet, a scoop of vanilla bean ice cream, or a fresh fruit salad loaded with mango and kiwi. These sides add extra bursts of flavor and help balance the sweetness of the cake.
Creative Ways to Present
For a party-worthy presentation, serve individual squares or wedges on plates drizzled with a quick coconut cream sauce. Mini versions baked in ramekins are adorable for brunches or showers. If you want to go bold, garnish with edible flowers or nestle slices among banana leaves for a true tropical wow factor!
Make Ahead and Storage
Storing Leftovers
If you somehow have leftovers, keep them fresh by wrapping the Coconut Pineapple Upside Down Cake tightly with plastic wrap or storing in an airtight container at room temperature for up to two days. For longer freshness, move it to the refrigerator where it stays moist for up to five days—you’ll love having an extra slice ready for a midnight snack or easy dessert.
Freezing
Good news: you can absolutely freeze your Coconut Pineapple Upside Down Cake! Cool it completely first, then wrap individual slices (or the whole cake) tightly in plastic wrap followed by a layer of foil. Store in the freezer for up to two months. Thaw overnight in the fridge or at room temperature when you’re craving a taste of the tropics.
Reheating
To gently warm individual slices, microwave on low for 10–20 seconds or pop in a 300°F oven for about 10 minutes. This revives the gooey pineapple topping and brings out the coconut aroma all over again. Just don’t overheat, as the cake is moist and delicate.
FAQs
Can I use fresh pineapple instead of canned?
Absolutely! Fresh pineapple delivers a brighter, tangier flavor and a firmer texture. Just peel, core, and slice it into rounds before arranging in the pan. You might need to trim the rings slightly to fit, but the result is well worth the effort for your Coconut Pineapple Upside Down Cake.
Is it necessary to use coconut extract?
The coconut extract is a key to boosting the tropically rich flavor. If you skip it, your cake will still be delicious but may lack that extra signature coconut note that makes this recipe really stand out.
Can I use sweetened coconut instead of unsweetened?
Definitely! Sweetened shredded coconut will make the cake a little richer and slightly sweeter. If you use it, you might choose to cut back just a tiny bit on the granulated sugar in the cake batter, but either type Dessert.
What’s the best way to invert the cake without accidents?
Let the cake cool for 10-15 minutes in the pan so the topping has time to set slightly—too soon and it might fall apart, too long and it could stick. Place a plate over the pan, hold both firmly with oven mitts, then quickly and confidently flip!
Can I make this cake dairy-free?
Yes! Swap the butter for a dairy-free alternative (like vegan butter or coconut oil) and make sure your coconut milk is full-fat for richness. The cake will still have all the tropical decadence you crave from a Coconut Pineapple Upside Down Cake.
Final Thoughts
There’s nothing quite like pulling a freshly baked Coconut Pineapple Upside Down Cake from the oven, the toasty aroma of coconut and caramelized pineapple filling your kitchen. I hope you give this recipe a try—whether for a special occasion or just because you deserve something a little sunshiney. Trust me: one bite, and you’ll be dreaming of islands all year long!
Print
Coconut Pineapple Upside Down Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the tropical flavors of this Coconut Pineapple Upside Down Cake. A moist coconut cake topped with sweet caramelized pineapple rings, it’s a delightful dessert that brings a taste of the tropics to your table.
Ingredients
Topping:
- 1/4 cup unsalted butter
- 1/2 cup brown sugar
- 6–8 pineapple rings (fresh or canned)
- maraschino cherries (optional)
Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 1/2 cup canned coconut milk (full-fat)
- 1/4 cup shredded coconut (unsweetened or sweetened)
Instructions
- Preheat the oven to 350°F. In a 9-inch round cake pan, melt 1/4 cup butter in the oven, then sprinkle the brown sugar evenly over the melted butter. Arrange pineapple rings over the sugar, placing a cherry in the center of each if using.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, cream the softened butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla and coconut extracts.
- Stir in half of the flour mixture, followed by the coconut milk, then the remaining flour mixture. Fold in the shredded coconut.
- Pour the batter over the pineapple topping and smooth the top. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10–15 minutes, then invert onto a serving plate. Cool completely before slicing.
Notes
- Use fresh pineapple for brighter flavor
- Toast the shredded coconut for a nuttier note if desired
- Pairs beautifully with whipped cream or coconut yogurt
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 28g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
