Description
A delicious twist on the classic pineapple upside-down cake, featuring toasted coconut for an extra tropical flavor.
Ingredients
- ¼ cup unsalted butter
- ¾ cup packed light brown sugar
- 1 (20-ounce) can pineapple slices, drained (reserve ¼ cup juice)
- 10–12 maraschino cherries (optional)
- ½ cup sweetened shredded coconut, toasted
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract (optional, for stronger coconut flavor)
- ½ cup sour cream
- ½ cup reserved pineapple juice
- ¼ cup whole milk
- Extra toasted coconut (for garnish)
- Fresh pineapple wedges (for garnish)
- Whipped cream (for garnish)
- Mint leaves (for garnish)
Instructions
- Preheat oven to 350°F (175°C).
- Spread shredded coconut on a baking sheet and bake for 5–8 minutes, stirring once or twice, until golden brown. Set aside.
- Grease a 9-inch round cake pan (at least 2 inches deep). Melt the ¼ cup butter and pour it into the pan. Sprinkle the brown sugar evenly over the butter. Arrange pineapple slices over the sugar and place a cherry in the center of each pineapple ring, if using. Sprinkle half of the toasted coconut over the pineapple.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large bowl, beat softened butter and granulated sugar until light and fluffy (3–4 minutes). Beat in eggs one at a time, then mix in vanilla and coconut extract. Stir in sour cream. Add the dry ingredients alternately with the pineapple juice and milk, beginning and ending with the dry ingredients. Mix just until combined.
- Spoon the batter gently over the pineapple layer and smooth the top with a spatula.
- Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean, the top is golden brown, and the cake springs back lightly when touched.
- Cool the cake in the pan for 10–15 minutes. Run a knife around the edge, place a serving plate over the pan, and carefully invert. Lift off the pan and allow the caramelized topping to settle.
- Optional: Mix together 1 cup powdered sugar, 2–3 tablespoons coconut milk, and ½ teaspoon vanilla extract for a coconut glaze and drizzle over the cooled cake.
Notes
- Ensure the butter is softened for easier mixing.
- For a stronger coconut flavor, use coconut extract.
- Let the cake cool completely before inverting to avoid breaking.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg