If you're looking to bring a splash of the tropics into your kitchen, this Tropical Twist Pineapple Upside Down Cake is your ticket to paradise. With juicy pineapple, tangy lime, and a hint of coconut, it's a perfect dessert to brighten up any gathering. Let's dive into this vibrant and easy-to-make treat!
Butter serves two roles here: it helps create a caramelized base with brown sugar for the pineapple and lends richness to the cake batter. Light brown sugar melts into the butter, creating that glossy, sweet topping we all love. Pineapple rings are the star, offering natural sweetness and a juicy burst in each bite. Maraschino cherries add a pop of color and a hint of sweetness right in the center of each pineapple slice.
All-purpose flour is our base, while baking powder and baking soda ensure a nice, airy texture. Salt enhances all the flavors without making the cake salty. Granulated sugar sweetens the batter, and more butter (softened this time) makes it moist. Eggs bind everything together, while vanilla extract adds depth. Coconut milk gives a subtle coconut flavor, and the lime zest adds a refreshing zing. Finally, shredded coconut adds texture and a mild nutty flavor.
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For a finishing touch, sprinkle some toasted coconut on top before serving. It's perfect for a summer BBQ or a tropical-themed party.
Start by preheating your oven to 350°F (175°C). Grab a 9-inch round cake pan and generously grease it. Trust me, this will make inverting the cake a breeze later on.
Place 1/4 cup of unsalted butter in the pan and let it melt in the oven. Keep an eye on it; once it's melted, sprinkle the brown sugar evenly over the butter. This will form a rich, caramel-like layer that pairs perfectly with the fruit.
Now, arrange the pineapple rings over the sugar mixture. Place a maraschino cherry in the center of each ring. This not only looks pretty but also adds a delightful sweetness.
In a medium bowl, whisk together your dry ingredients: flour, baking powder, baking soda, and salt. This ensures they’re evenly distributed in the batter.
In a larger bowl, beat the granulated sugar and softened butter until light and fluffy. Don't rush this step; it’s crucial for a tender cake. Add the eggs one at a time, beating well after each. Stir in the vanilla extract.
Alternate adding the flour mixture and coconut milk to the batter, starting and ending with the flour. This helps maintain the batter's consistency. Finally, stir in the lime zest and shredded coconut for that tropical flair.
Gently pour the batter over the pineapple and brown sugar layer in the pan, smoothing it out with a spatula. Bake in your preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Once done, let the cake cool in the pan for about 10 minutes. Carefully invert it onto a serving platter. Voila, you’ve got yourself a stunning pineapple upside down cake!
Share