If you’ve ever dreamt of a tropical getaway but only managed to get as far as your kitchen, this Coconut Rum Pineapple Upside-Down Cake is your ticket to paradise. With the luscious combination of coconut, rum, and pineapple, each bite is like a mini-vacation. Let's dive in!
Butter gives the cake its rich, moist texture and acts as a base for the caramelized topping. Brown sugar melds with the butter to create a gooey, sweet layer that pairs perfectly with the tangy pineapple. Pineapple slices are the star of the show, offering a juicy, tropical flavor. Maraschino cherries add a pop of color and sweetness.
All-purpose flour forms the structure of the cake, while granulated sugar adds sweetness throughout. Unsweetened shredded coconut infuses the cake with a subtle coconut flavor. Coconut milk keeps the cake moist, enhancing the coconut profile. Dark rum introduces warmth and complexity. Vegetable oil ensures the cake is extra moist. Baking powder helps the cake rise, and salt balances the flavors. Eggs bind everything together, and vanilla extract adds a hint of aromatic sweetness.
Serve this cake slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream. For a festive touch, drizzle a bit of rum caramel sauce over the top. Pair with a tropical fruit salad for a refreshing contrast.
Start by preheating your oven to 350°F (175°C). Place your 9-inch round cake pan directly on the stove over low heat and melt the butter right in the pan. Once melted, sprinkle the brown sugar evenly over the butter. This will be the caramel-like base for your cake.
Next, arrange the pineapple slices over the sugar, placing a maraschino cherry in the center of each slice. This not only looks lovely but ensures a perfect burst of flavor in every bite.
In a large mixing bowl, whisk together the flour, granulated sugar, shredded coconut, baking powder, and salt. In another bowl, combine the coconut milk, rum, vegetable oil, eggs, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix.
Pour the batter over the arranged pineapples in your cake pan, spreading it evenly. Slide it into your preheated oven and bake for about 45 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean.
Once baked, let the cake cool in the pan for 10 minutes. Then, with a confident flick of the wrist, invert it onto a serving plate. The caramelized top should reveal itself in all its glory.
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