Pineapple Coconut Upside-Down Cake Recipe

 

  Pineapple Coconut Upside-Down Cake: A Tropical Delight

 

Escape to a tropical paradise with the delightful flavors of pineapple and coconut in this Pineapple Coconut Upside-Down Cake. This moist and scrumptious cake brings together the sweetness of caramelized pineapple and the nutty essence of coconut, creating a taste of summer in every bite. Perfect for gatherings, potlucks, or simply as a sweet treat for yourself, this upside-down cake will transport you to a sunny beach with its tropical goodness.

 

   Ingredients:

For the Pineapple Coconut Topping:

– 1/4 cup unsalted butter
– 1/2 cup packed light brown sugar
– 1 can (20 ounces) pineapple slices, drained
– 1/2 cup sweetened shredded coconut

For the Cake Batter:

– 1/2 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 2 large eggs, at room temperature
– 1 teaspoon vanilla extract
– 1 and 1/2 cups all-purpose flour
– 1 and 1/2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup canned coconut milk
– 1/4 cup pineapple juice (reserved from the can of pineapple slices)

 Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.

2. For the Pineapple Coconut Topping, melt the unsalted butter in a saucepan over medium heat. Stir in the packed brown sugar until it dissolves. Pour this mixture into the greased cake pan.

3. Arrange the pineapple slices on top of the butter and sugar mixture in the pan. Sprinkle the sweetened shredded coconut evenly over the pineapple slices.

4. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

5. Beat in the eggs, one at a time, and then add the vanilla extract.

6. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.

7. Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk and pineapple juice, beginning and ending with the dry ingredients. Mix until just combined.

8. Pour the cake batter over the pineapple and coconut topping in the cake pan, spreading it evenly.

9. Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.

10. Let the cake cool in the pan for about 10 minutes. Then, run a knife around the edges of the pan to loosen the cake. Invert the cake onto a serving plate.