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
Scale
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
