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Coconut Pineapple Upside-Down Cake

2022-07-15 - Written by: Emma Taylor

cake dessert pineapple coconut

Coconut Pineapple Upside-Down Cake

A moist and flavorful cake featuring caramelized pineapple rings, toasted coconut flakes, and a hint of tropical flavor.

Coconut Pineapple Upside-Down Cake

Ingredients

  • 1 cup (200g) unsalted butter, softened
  • 3/4 cup (180g) granulated sugar
  • 1 cup (120g) brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (120g) shredded coconut
  • 1 cup (200g) pineapple juice
  • 1 cup (240g) chopped fresh pineapple
  • Confectioners' sugar, for dusting

Instructions

Preheat and Prepare the Pan

Preheat your oven to 350°F (180°C). Grease a 10-inch (25cm) tube pan or Bundt pan and set it aside.

Make the Batter

In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large mixing bowl, cream together the butter and sugars until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, beating until just combined.

Fold in the Coconut

Fold in the shredded coconut into the batter.

Prepare the Pineapple Rings

Place a pineapple ring in the bottom of each hole in the prepared pan. Pour a little bit of butter over the top of the pineapple ring.

Assemble and Bake

Pour half of the batter into the prepared pan, followed by the remaining pineapple rings and another drizzle of butter. Top with the remaining batter.

Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Dust with Confectioners' Sugar

Dust the cooled cake with confectioners' sugar and serve.