Close your eyes and imagine a golden slice of cake, its top glistening with caramelized pineapple rings and flecks of toasted coconut, the aroma of tropical sunshine wafting through your kitchen. That’s the magic of Pineapple Coconut Upside‑Down Cake—a luscious twist on the classic upside‑down cake that transports you straight to sandy beaches and swaying palms. I first tasted this vibrant dessert at a seaside café in Kauai, where the baker layered juicy pineapple and shredded coconut beneath a tender coconut‑infused sponge. One bite and I was hooked: the sweet tang of pineapple soaking into the cake, the crunch of toasted coconut, and the moist crumb enriched with coconut milk. Back home, I tweaked the balance of ingredients—choosing the perfect brown sugar caramel, toasting the coconut just right, and gently folding coconut cream into the batter—to recreate that island‑inspired wonder. Today, I’m thrilled to share my perfected recipe for Pineapple Coconut Upside‑Down Cake, complete with ingredient and nutrition tables, expert tips, a detailed FAQ, and a call to action for your next tropical baking adventure.
- Why You’ll Love This Pineapple Coconut Upside‑Down Cake
- Ingredient Spotlight
- Ingredients
- Nutrition Facts (per slice)
- Equipment Needed
- Step‑by‑Step Instructions
- 1. Prepare the Topping (5 minutes)
- 2. Make the Cake Batter (10 minutes)
- 3. Assemble & Bake (40–45 minutes)
- 4. Invert & Serve (5 minutes)
- Expert Tips for Tropical Success
- Flavor Variations & Add‑Ins
- Frequently Asked Questions
- Conclusion
Why You’ll Love This Pineapple Coconut Upside‑Down Cake
- Tropical Flavor Symphony: Juicy pineapple, creamy coconut, and buttery cake create an irresistible flavor trio.
- Eye‑Catching Presentation: The caramelized fruit layer becomes the cake’s top when inverted—stunning for any gathering.
- Moist & Tender Crumb: Coconut milk and sour cream keep the cake extraordinarily moist.
- Easy Assembly: One‑bowl cake batter and simple topping make this dessert approachable for bakers of all levels.
- Versatile Serving: Enjoy warm with a scoop of vanilla ice cream or chilled as a light summer treat.
- Make‑Ahead Friendly: Bake a day ahead; flavors meld and cake slices beautifully.
Ingredient Spotlight
| Ingredient | Role & Tips |
|---|---|
| Canned pineapple rings | Use high‑quality pineapple in juice (not heavy syrup) for sweet acidity; drain well to prevent sogginess. |
| Unsweetened shredded coconut | Provides tropical crunch; toast lightly to deepen flavor without burning. |
| Brown sugar | Creates rich caramel for pineapple glaze; choose dark brown sugar for deeper molasses notes. |
| Butter | For caramel and cake base; unsalted, room temperature for even mixing. |
| All‑purpose flour | Forms the cake structure; spoon and level into measuring cup for accuracy. |
| Baking powder & soda | Ensure a light rise; check freshness to avoid flat cake. |
| Salt | Balances sweetness and enhances all flavors. |
| Eggs | Provide structure and richness; room temperature eggs incorporate more air when beaten. |
| Coconut milk | Adds creamy coconut flavor and moisture; use full‑fat for the richest crumb. |
| Sour cream | Adds tang and tenderness; can substitute plain yogurt if needed. |
| Vanilla extract | Rounds out flavor with sweet, floral notes. |
Ingredients
| Ingredient | Quantity |
|---|---|
| For the Topping: | |
| Unsalted butter, melted | 6 tablespoons (85 g) |
| Brown sugar, packed | ¾ cup (150 g) |
| Pineapple rings, drained | 8 rings (about 1 (20 oz) can) |
| Maraschino cherries (optional) | 8 cherries |
| Unsweetened shredded coconut, toasted | ½ cup (45 g) |
| For the Cake: | |
| All‑purpose flour | 1 ¾ cups (220 g) |
| Baking powder | 2 teaspoons |
| Baking soda | ½ teaspoon |
| Salt | ½ teaspoon |
| Unsalted butter, softened | 6 tablespoons (85 g) |
| Granulated sugar | ¾ cup (150 g) |
| Large eggs, room temperature | 2 |
| Vanilla extract | 2 teaspoons |
| Coconut milk | ¾ cup (180 ml) |
| Sour cream | ½ cup (120 g) |
Nutrition Facts (per slice)
(Serves 10 slices)
| Nutrient | Amount |
|---|---|
| Calories | 360 kcal |
| Total Fat | 18 g |
| – Saturated Fat | 11 g |
| Cholesterol | 55 mg |
| Sodium | 210 mg |
| Carbohydrates | 45 g |
| – Dietary Fiber | 1 g |
| – Sugars | 28 g |
| Protein | 4 g |
| Vitamin C | 30% DV |
| Calcium | 4% DV |
| Iron | 8% DV |
Equipment Needed
- 9‑inch (23 cm) round cake pan
- Parchment paper (optional, for easy removal)
- Mixing bowls (two)
- Electric mixer (hand or stand)
- Rubber spatula
- Measuring cups & spoons
- Cooling rack
Step‑by‑Step Instructions
1. Prepare the Topping (5 minutes)
- Melt butter in a small saucepan over low heat.
- Stir in brown sugar until smooth and bubbling.
- Pour caramel into the bottom of a greased 9‑inch pan, swirling to coat evenly.
- Arrange pineapple rings atop the caramel; place a cherry in the center of each ring if using.
- Sprinkle toasted coconut around the rings, gently pressing into the caramel.
2. Make the Cake Batter (10 minutes)
- Preheat oven to 350 °F (175 °C).
- In a bowl, whisk together flour, baking powder, soda, and salt.
- In a separate bowl, cream softened butter and sugar on medium speed until light and fluffy, about 2–3 minutes.
- Add eggs one at a time, mixing well after each; stir in vanilla.
- Alternate adding dry mix and wet mix: With mixer on low, add flour mixture in three additions, alternating with coconut milk and sour cream (beginning and ending with flour), mixing until just combined.
3. Assemble & Bake (40–45 minutes)
- Pour batter over the pineapple layer, smoothing the top.
- Bake on the center rack for 40–45 minutes or until a toothpick inserted near the center comes out clean.
- Cool briefly: Remove pan and let cool 10 minutes on a rack.
4. Invert & Serve (5 minutes)
- Loosen edges with a knife.
- Place serving plate over pan; carefully invert cake and pan together.
- Lift pan to reveal the glossy pineapple topping.
- Garnish with extra toasted coconut if desired.
- Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.
Expert Tips for Tropical Success
- Drain Pineapple Well: Pat rings dry to prevent excess moisture diluting the caramel.
- Toast Coconut: Spread coconut on a baking sheet; toast 5 minutes at 350 °F, stirring once, until golden.
- Even Batter Distribution: Tap pan gently on counter to level batter and release air bubbles.
- Check Doneness: If top browns too quickly, tent with foil after 30 minutes.
- Make‑Ahead: Bake a day ahead, wrap well, and reheat slices in a 325 °F oven for 10 minutes.
Flavor Variations & Add‑Ins
- Rum‑Pineapple Twist: Add 2 Tbsp dark rum to the caramel for a boozy depth.
- Mango Coconut Upside‑Down Cake: Substitute mango chunks for pineapple rings.
- Spiced Version: Stir ½ tsp cinnamon and ¼ tsp nutmeg into the caramel for warm spice notes.
- Gluten‑Free: Use a 1:1 gluten‑free flour blend; ensure baking powder is gluten‑free.
- Vegan Adaptation: Replace eggs with flax eggs (2 Tbsp ground flax + 6 Tbsp water), use coconut yogurt instead of sour cream, and vegan butter.
Frequently Asked Questions
Q1: Can I use fresh pineapple instead of canned?
A1: Yes—slice a fresh pineapple into ½‑inch rings, pat dry, and use the same way.
Q2: Why is my cake soggy?
A2: Ensure pineapple is well drained and caramel set before pouring batter; bake fully until toothpick is clean.
Q3: How do I store leftovers?
A3: Cover at room temperature for 2 days or refrigerate up to 5 days. Reheat gently before serving.
Q4: Can I freeze this cake?
A4: Yes—wrap tightly in plastic wrap and foil. Thaw overnight in refrigerator and reheat as desired.
Q5: My cake stuck to the pan—how to prevent this?
A5: Grease pan well and line with parchment; let cake cool briefly before inverting.
Conclusion
This Pineapple Coconut Upside‑Down Cake marries tropical flavors and classic baking technique for a show‑stopping dessert that’s as delightful to eat as it is to serve. Ready to bring island sunshine into your kitchen? Visit BlessedDish.com for more inspired, globally‑inspired recipes. If you bake this cake, please leave a ★★★★★ review, share your creation on Instagram with #BlessedDish, and subscribe for weekly culinary inspiration delivered straight to your inbox. Enjoy every juicy, coconut‑crunchy bite!
