Coconut Rum Pineapple Upside-Down Cake

Discover the tropical delight of Coconut Rum Pineapple Upside-Down Cake, a luscious twist on the classic dessert. Infused with coconut and a hint of rum, this cake promises to be the star of your dessert table, perfect for summer gatherings and family celebrations.

Prep time: 15 minutes
Cook time: 45 minutes
Serves: 8

Ingredients

1/4 cup unsalted butter

1 cup packed brown sugar

1 can (20 oz) pineapple slices, drained

10 maraschino cherries

1 1/2 cups all-purpose flour

1 cup granulated sugar

1/2 cup unsweetened shredded coconut

1/4 cup coconut milk

1/4 cup dark rum

1/4 cup vegetable oil

1 1/2 tsp baking powder

1/2 tsp salt

2 large eggs

1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F (175°C).

2. Melt butter in a 9-inch round cake pan over low heat, sprinkle the brown sugar evenly over the melted butter.

3. Arrange pineapple slices over the sugar mixture, placing a cherry in the center of each slice.

4. In a large bowl, whisk together flour, granulated sugar, shredded coconut, baking powder, and salt.

5. In another bowl, mix together coconut milk, rum, vegetable oil, eggs, and vanilla extract.

6. Gradually combine the wet ingredients with dry ingredients, stirring until just combined.

7. Pour batter over the arranged pineapples in the cake pan.

8. Bake in preheated oven for 45 minutes, or until a toothpick inserted into the center comes out clean.

9. Allow to cool in the pan for 10 minutes before inverting onto a serving plate.

10. Serve warm or at room temperature.

Storage

Store the cake in an airtight container at room temperature for up to 3 days.

Reheating

Reheat individual slices in the microwave for 15-20 seconds or enjoy at room temperature.

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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.