Tropical Coconut Pineapple Upside-Down Cake

🕒 Prep: 15 min
🔥 Cook: 45 min
🍽 Serves: 8
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Get ready to transport your taste buds to a tropical paradise with this delightful Tropical Coconut Pineapple Upside-Down Cake. Combining the lush flavors of pineapple and coconut, this dessert is perfect for adding a sunny splash to any occasion. Let's dive into this sweet escape!

Ingredients for Tropical Coconut Pineapple Upside-Down Cake

Butter provides a rich base for the caramel-like topping, enhancing the cake's flavor and texture. Brown sugar melts into the butter to create a sweet, sticky layer that pairs beautifully with the tangy pineapple slices. Adding sweetened shredded coconut brings an additional layer of tropical sweetness and texture.

Maraschino cherries are the classic pop of color and sweetness, nestled within the pineapple rings. The all-purpose flour forms the foundation of the cake, while granulated sugar sweetens it up. Baking powder ensures a nice, fluffy rise, and a touch of salt balances the sweetness.

Coconut milk enriches the cake with a creamy, tropical essence, while vegetable oil keeps it moist. The fragrant vanilla extract ties the flavors together, and eggs provide structure and richness.

Tips & Tricks

  • For extra flavor, toast the coconut before adding it to the cake.
  • If you don’t have coconut milk, regular milk will work, but the coconut flavor will be milder.
  • Use parchment paper in the pan for extra insurance against sticking.
  • Let the cake cool slightly before inverting to prevent it from breaking apart.

Serving Suggestions

This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For an extra tropical experience, serve with a refreshing pineapple or coconut sorbet. Consider garnishing with some fresh mint leaves for a pop of color and flavor.

Frequently Asked Questions

Can I use fresh pineapple instead of canned?
Absolutely! Just make sure to slice it thinly and drain any excess juice.
How should I store leftovers?
Keep the cake covered in the fridge for up to 3 days. You can also freeze it for up to a month.
Can I make this cake gluten-free?
Yes, you can substitute a 1:1 gluten-free flour blend for the all-purpose flour.

Tropical Coconut Pineapple Upside-Down Cake Recipe Walkthrough

Start by preheating your oven to 350°F (175°C). While it heats up, grease a 9-inch round cake pan to ensure easy release later. In a small saucepan or microwave-safe bowl, melt the butter and then pour it evenly into the prepared pan. Sprinkle the brown sugar over the melted butter, ensuring even coverage.

Next, arrange the pineapple slices on top of the sugar-butter mixture. It's like putting together a fruity puzzle — just have fun with it! Sprinkle shredded coconut over the pineapple, and place a maraschino cherry in the center of each slice. This not only adds flavor but also creates a beautiful presentation.

In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt. In another bowl, blend the coconut milk, vegetable oil, vanilla extract, and eggs until smooth. Gradually mix the wet ingredients into the dry ingredients, stirring just until combined to avoid over-mixing.

Pour the batter over the pineapple and coconut layer, using a spatula to spread it evenly. Pop the pan in the preheated oven and bake for 40-45 minutes. You'll know it's ready when a toothpick inserted in the center comes out clean.

Allow the cake to cool in the pan for about 10 minutes. Then, run a knife around the edges to free any sticky bits and carefully invert the cake onto a serving platter. Serve it warm or at room temperature to enjoy the full depth of flavors.

Why You'll Love This Recipe

  • A delightful blend of tropical flavors: pineapple, coconut, and cherry.
  • Visually appealing — perfect for impressing guests.
  • Simple ingredients that pack a flavorful punch.
  • Moist and tender cake with a caramelized fruity topping.

Ingredients

1/4 cup unsalted butter
1 cup packed light brown sugar
1 can (20 oz) pineapple slices, drained
1/4 cup sweetened shredded coconut
10 maraschino cherries
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
1/2 cup coconut milk
1/4 cup vegetable oil
1 tsp vanilla extract
2 large eggs

Step-by-step Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
2. Melt the butter and pour it into the prepared pan. Sprinkle the brown sugar evenly over the melted butter.
3. Arrange the pineapple slices in a single layer on top of the sugar mixture. Sprinkle the shredded coconut over the pineapple and place a cherry in the center of each slice.
4. In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt.
5. In another bowl, combine the coconut milk, vegetable oil, vanilla extract, and eggs.
6. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
7. Pour the batter evenly over the fruit layer in the pan.
8. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before inverting onto a serving platter.
10. Serve warm or at room temperature for the best flavor.

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