Caramelized Pineapple Coconut Cake
Discover a tropical twist on the classic dessert with our Caramelized Pineapple Coconut Cake. This delightful treat combines the tangy sweetness of pineapple with the rich flavors of coconut, offering a unique upside-down cake experience. Perfect for summer gatherings or as an exotic dessert option.
Prep time: 15 minutesCook time: 40 minutesServes: 8
Ingredients
1/2 cup unsalted butter
1 cup packed light brown sugar
1 can (20 oz) pineapple chunks, drained
1/2 cup sweetened shredded coconut
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup coconut milk
1/3 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
Instructions
1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
2. Melt the butter in a saucepan over medium heat. Add brown sugar and stir until dissolved. Pour the mixture into the prepared cake pan.
3. Arrange the pineapple chunks over the sugar mixture in a single layer. Sprinkle shredded coconut evenly over the pineapple.
4. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
5. In another bowl, combine coconut milk, vegetable oil, eggs, and vanilla. Mix well.
6. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
7. Pour the batter over the pineapple and coconut in the cake pan.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes. Then, invert it onto a serving plate, and let it cool completely before serving.
Storage
Store in an airtight container at room temperature for up to 3 days.
Reheating
Reheat individual slices in the microwave for 10-20 seconds.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
