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Coconut Pineapple Upside-Down Cake
80% authentic · Tropical American
A tropical twist on the classic, this version incorporates shredded coconut into the cake batter and topping, adding a delightful chewiness and tropical flavor that pairs beautifully with the pineapple.
Ingredients
- Unsalted butter1/2 cup
- Brown sugar1 cup
- Pineapple rings1 can (20 oz)
- Maraschino cherries10-12
- Sweetened shredded coconut1/2 cup
- All-purpose flour1 1/2 cups
- Granulated sugar3/4 cup
- Baking powder1 1/2 teaspoons
- Salt1/4 teaspoon
- Unsalted butter, softened1/2 cup
- Eggs2 large
- Vanilla extract1 teaspoon
- Milk1/4 cup
- Coconut milk1/4 cup
Steps
- 1
Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- 2
Melt 1/2 cup butter in a small saucepan. Stir in 1 cup brown sugar until smooth. Pour this mixture into the prepared cake pan.
- 3
Sprinkle 1/4 cup of the shredded coconut over the brown sugar mixture. Arrange pineapple rings over the coconut. Place a maraschino cherry in the center of each pineapple ring and in any gaps.
- 4
In a medium bowl, whisk together flour, 3/4 cup granulated sugar, baking powder, and salt.
- 5
In a separate large bowl, cream together 1/2 cup softened butter and 3/4 cup granulated sugar until light and fluffy.
- 6
Beat in eggs one at a time, then stir in vanilla extract.
- 7
Gradually add the dry ingredients to the wet ingredients, alternating with the milk and coconut milk, beginning and ending with the dry ingredients. Mix until just combined.
- 8
Gently spread the batter evenly over the pineapple and cherries in the cake pan. Sprinkle the remaining 1/4 cup shredded coconut over the batter.
- 9
Bake for 40-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- 10
Let the cake cool in the pan for 10 minutes. Then, carefully invert the cake onto a serving plate. Let it cool completely before slicing.
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