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.

Coconut Caramelized Pineapple Upside-down Cake

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

  1. Preheat the oven to 350°F (175°C).
  2. In a 9-inch round cake pan, pour the melted butter and sprinkle the brown sugar evenly over the butter.
  3. Arrange the pineapple slices on top of the brown sugar, placing a cherry in the center of each slice if desired.
  4. 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.
  5. Pour the batter over the pineapple slices in the cake pan, spreading it evenly.
  6. Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  7. Allow the cake to cool for 10 minutes, then carefully invert it onto a serving plate.
  8. 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