If you're craving a taste of the tropics, this Tropical Pineapple Upside-Down Cake is what you need. It's a delightful blend of sweet and tangy flavors, perfect for brightening up any occasion. With vibrant pineapple, coconut, and a hint of lime, this cake is a refreshing twist on a classic favorite.
Butter provides richness and moisture, ensuring a tender crumb and a smooth, caramelized topping. Brown sugar adds a deep, molasses-like sweetness to the topping, balancing the tartness of the pineapple. The pineapple slices are the star, offering both flavor and visual appeal, while the maraschino cherries add a pop of color and sweetness. Shredded coconut introduces a chewy texture and tropical flair, and the flour forms the cake's structure. Granulated sugar sweetens the cake, and eggs provide lift and stability. Pineapple juice and coconut milk enhance the tropical taste, with vanilla extract adding warmth. Baking powder and baking soda ensure the cake rises beautifully, while salt balances flavors. Finally, lime zest adds a fresh, citrusy zing.
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For a bit of contrast, serve alongside a tart mango or passion fruit sorbet. It's also delightful with a chilled glass of sparkling wine or a tropical cocktail.
First, preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, ensuring every corner is well-coated. In a small saucepan over medium heat, melt 1/4 cup of butter, then stir in the brown sugar until smooth. Pour this caramel-like mixture evenly into your prepared cake pan. Arrange the pineapple slices in a single layer over the caramel. Place a maraschino cherry in the center of each slice, and sprinkle the shredded coconut on top for added texture and flavor.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt to ensure they're well combined. In a larger bowl, cream 1/2 cup of softened butter with the granulated sugar using an electric mixer until light and fluffy. This should take about 2-3 minutes. Beat in the eggs one at a time, followed by the vanilla extract and lime zest for an aromatic boost.
Slowly incorporate the dry ingredients into the wet mixture, alternating with the pineapple juice and coconut milk. Mix until just combined, being careful not to overwork the batter. Pour this batter over the pineapple arrangement in your cake pan, spreading it evenly with a spatula.
Place the pan in your preheated oven and bake for 45-50 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes before inverting it onto a serving plate. Allow it to cool completely before slicing and serving.
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