Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup packed brown sugar
- 1 can (20 oz) pineapple slices, drained
- 1/2 cup sweetened shredded coconut
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup coconut milk
Instructions
- Preheat the oven to 350°F (175°C). Place the melted butter in a 9x9 inch square baking pan.
- Sprinkle the brown sugar evenly over the butter.
- Arrange the pineapple slices on top of the brown sugar. Place a cherry in the center of each pineapple slice, and sprinkle the shredded coconut around the pineapple slices.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually mix in the flour mixture, alternating with the coconut milk, until just combined.
- Pour the batter over the pineapple and coconut in the baking pan, spreading it evenly.
- Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then invert it onto a serving plate while it's still warm.
- Serve the Pineapple and Coconut Upside-Down Cake warm or at room temperature. 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
9x9 inch square baking pan Mixing bowls Whisk Mixer
Tools
Oven Toothpick
Serving suggestions
Serve the Pineapple and Coconut Upside-Down Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful treat.
Tips & tricks
For an extra tropical twist, consider adding a splash of rum to the cake batter for a boozy flavor.
Cost
$12