The Coconut and Pineapple Upside-Down Cake Recipe

Ingredients

For the cake:

• 1 1/2 cups (190g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 4 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 2 3/4 cups (315g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup (120g) unsweetened shredded coconut

For the topping:

• 1 cup (200g) granulated sugar
• 1/2 cup (115g) light brown sugar
• 1/2 cup (110g) unsalted butter, cut into small pieces
• 1 cup (165g) pineapple rings in juice, drained
• 1 cup (120g) chopped fresh macadamia nuts

Instructions

Preheat and prepare the pan:

Preheat your oven to 350°F (180°C). In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Prepare the cake batter:

In a large mixing bowl, beat the butter until creamy. Gradually add the granulated sugar and beat until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.

Mix the dry ingredients:

Add the flour mixture to the wet ingredients and mix until just combined.

Add the coconut:

Stir in the unsweetened shredded coconut.

Prepare the topping:

In a small saucepan, combine the granulated sugar, light brown sugar, and butter. Cook over medium heat, stirring occasionally, until the sugar has dissolved. Bring to a boil, then reduce the heat to medium-low and simmer for 5 minutes.

Assemble and bake:

Arrange the pineapple rings in the prepared pan. Pour the batter over the pineapple. Drizzle the caramelized sugar mixture over the top of the cake.

Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Variations

• You can substitute the pineapple rings with other fruits, like peaches or apricots.
• Add some chopped fresh mint leaves on top of the cake for extra flavor and color.