Coconut Caramelized Pineapple Upside-down Cake
Indulge in the tropical flavors of Fiji with this Coconut Caramelized Pineapple Upside-Down Cake. This delightful dessert combines the sweetness of caramelized pineapple with the richness of coconut, creating a perfect harmony of flavors.
Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup brown sugar
- 1 can (20 oz) pineapple slices, drained
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup shredded coconut
- 1/2 cup coconut milk
- 1/2 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a 9-inch round cake pan, pour the melted butter and sprinkle the brown sugar evenly over the butter.
- Arrange the pineapple slices on top of the brown sugar, placing a cherry in the center of each slice if desired.
- In a mixing bowl, combine the flour, granulated sugar, shredded coconut, coconut milk, vegetable oil, eggs, vanilla extract, baking powder, and salt. Mix until smooth.
- Pour the batter over the pineapple slices in the cake pan, spreading it evenly.
- Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool for 10 minutes, then carefully invert it onto a serving plate.
- Serve the Coconut Caramelized Pineapple Upside-Down Cake warm, and enjoy!
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 320 per serving
- Carbohydrates
- 45g
- Fat
- 15g
- Protein
- 3g
Supplies
9-inch round cake pan Mixing bowl Whisk
Tools
Oven Cooking spray
Serving suggestions
Serve the Coconut Caramelized Pineapple Upside-Down Cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Tips & tricks
For a more intense coconut flavor, you can sprinkle additional shredded coconut on top of the cake before baking.
Cost
$12