Best 4 Pineapple Coconut Upside Down Cake Recipes

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Indulge in the tropical paradise of flavors with our delectable Pineapple Coconut Upside-Down Cake, a harmonious blend of sweet pineapple, creamy coconut, and fluffy vanilla cake. This classic dessert takes a delightful twist with the addition of pineapple chunks and shredded coconut, promising an explosion of tropical goodness in every bite. With three tempting variations to choose from, this recipe caters to every taste preference. Embark on a culinary journey and let the vibrant flavors of pineapple and coconut transport you to a tropical oasis. Welcome to a world of upside-down cake perfection, where every slice is a celebration of sun-kissed pineapples and the gentle caress of coconut.

Check out the recipes below so you can choose the best recipe for yourself!

PINEAPPLE COCONUT UPSIDE-DOWN CAKE



Pineapple Coconut Upside-Down Cake image

This recipe is one of my favorites! The tropical flavors remind me of being on vacation with my family in the Caribbean-I have so many fun memories. -Stephanie Pichelli, Toronto, Ontario

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 12 servings.

Number Of Ingredients 13

1 can (20 ounces) unsweetened sliced pineapple, drained
3/4 cup unsalted butter, softened
1/4 cup coconut oil
1-1/2 cups sugar
2 large egg yolks, room temperature
1 teaspoon coconut extract
3 cups cake flour
3 teaspoons baking powder
1/2 teaspoon salt
1 can (13.66 ounces) coconut milk
6 large egg whites, room temperature
1/8 teaspoon cream of tartar
Toasted sweetened shredded coconut, optional

Steps:

  • Preheat oven to 350°. Arrange pineapple in a single layer in a well seasoned 12-in. cast-iron or other ovenproof skillet., In a large bowl, cream butter, coconut oil and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. Beat in coconut extract. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with coconut milk, beating well after each addition., With clean beaters, beat egg whites and cream of tartar on high speed just until stiff but not dry. Fold a fourth of the egg whites into batter, then fold in remaining egg whites. Spread over pineapple. Bake until a toothpick inserted in center comes out clean, 55-60 minutes. Cool 10 minutes before inverting onto a serving plate. Serve warm, with toasted coconut if desired.

Nutrition Facts : Calories 458 calories, Fat 22g fat (17g saturated fat), Cholesterol 61mg cholesterol, Sodium 262mg sodium, Carbohydrate 59g carbohydrate (31g sugars, Fiber 1g fiber), Protein 6g protein.

CREAM OF COCONUT PINEAPPLE UPSIDE-DOWN CAKE



Cream of Coconut Pineapple Upside-Down Cake image

I came up with this after mistakenly buying cream of coconut, thinking it was coconut cream. Cream of coconut is usually used for making pina coladas (e.g. Coco Goya® Cream of Coconut) and is not the same thing as coconut cream. It turned out so great I had to go back and buy another can!

Provided by Carl1121

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 1h47m

Yield 12

Number Of Ingredients 13

¼ cup brown sugar
¼ cup butter
7 tablespoons unsweetened coconut flakes
2 cups all-purpose flour
¾ teaspoon baking powder
¼ teaspoon salt
2 egg whites
1 cup white sugar, divided
7 ⅓ tablespoons butter
1 (15 ounce) can cream of coconut
1 (8 ounce) can pineapple chunks, juice reserved, divided
2 egg yolks
½ teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking pans.
  • Place brown sugar, 1/4 cup butter, and coconut flakes in a microwave-safe container and heat until warm, about 2 minutes. Mix into a paste.
  • Combine flour, baking powder, and salt in a separate bowl. Whip egg whites in a metal bowl with a clean electric mixer until stiff peaks are formed.
  • Beat 1/2 cup white sugar and 7 1/3 tablespoons butter in a bowl with an electric mixer until creamy. Add remaining 1/2 cup white sugar, cream of coconut, reserved pineapple juice, egg yolks, and vanilla extract; mix thoroughly. Add the flour mixture; stir batter slowly until fully combined. Fold in the whipped egg whites using a spatula.
  • Spread the brown sugar paste over the bottoms of the prepared pans. Arrange pineapple chunks on top. Pour in the batter.
  • Bake in the preheated oven until tops are brown and crisp and a toothpick inserted into the centers comes out clean, about 1 hour. Let cool, about 25 minutes. Flip cakes over onto a serving plate and out of the baking pans.

Nutrition Facts : Calories 437.5 calories, Carbohydrate 62.3 g, Cholesterol 63 mg, Fat 20.3 g, Fiber 1.3 g, Protein 3.6 g, SaturatedFat 14.1 g, Sodium 188.7 mg, Sugar 45.5 g

COCONUT-GINGER PINEAPPLE UPSIDE-DOWN CAKE



Coconut-Ginger Pineapple Upside-Down Cake image

From Cook's Illustrated, September 2004. A 9-inch cake pan with sides that are at least 2 inches high is recommended. For a cake with a light tender crumb, it is important to cream the butter and sugar well and to have the eggs at room temperature.

Provided by swissms

Categories     Dessert

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 15

1 medium fresh pineapple, cut into 1/2-inch pieces (about 4 pounds)
1 cup firmly packed light brown sugar (7 ounces)
2 teaspoons grated fresh ginger
3 tablespoons unsalted butter
1/2 teaspoon vanilla extract
1 1/2 cups unbleached all-purpose flour (7 1/2 ounces)
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
8 tablespoons unsalted butter, softened but still cool (1 stick)
1/2 cup granulated sugar (5 1/4 ounces)
3/4 cup sweetened flaked coconut
1 teaspoon vanilla extract
2 large eggs, at room temperature
1 egg white, at room temperature
1/2 cup coconut milk, at room temperature

Steps:

  • Lightly spray 9-inch round, 2-inch deep cake pan with nonstick cooking spray; set aside.
  • Pineapple topping:
  • Combine pineapple, brown sugar, and ginger in 10-inch skillet; cook over medium heat, stirring occasionally during first 5 minutes, until pineapple is translucent and has light brown hue, 15 to 18 minutes. Empty fruit and juices into mesh strainer or colander set over medium bowl. Return juices to skillet, leaving pineapple in strainer (you should have about 2 cups cooked fruit). Simmer juices over medium heat until thickened, beginning to darken, and mixture forms large bubbles, 6 to 8 minutes, adding any more juices released by fruit to skillet after about 4 minutes. Off heat, whisk in butter and vanilla; pour caramel mixture into prepared cake pan. Set aside while preparing cake. (Pineapple will continue to release liquid as it sits; do not add this liquid to already-reduced juice mixture.).
  • Cake:
  • Adjust oven rack to lower-middle position and heat oven to 350 degrees. Whisk flour, baking powder, and salt in medium bowl; set aside.
  • In bowl of standing mixer fitted with flat beater, cream butter, sugar and coconut at medium-high speed until light and fluffy, 3 to 4 minutes. Reduce speed to medium, add vanilla, and beat to combine; one at a time, add whole eggs then egg white, beating well and scraping down bowl after each addition. Reduce speed to low; add about one-third of flour mixture and beat until incorporated. Add half of coconut milk and beat until incorporated; repeat, adding half of remaining flour mixture and remaining coconut milk, and finish with remaining flour. Give final stir with rubber spatula, scraping bottom and sides of bowl to ensure that batter is combined. Batter will be thick.
  • Working quickly, distribute cooked pineapple in cake pan in even layer, gently pressing fruit into caramel. Using rubber spatula, drop mounds of batter over fruit, then spread batter over fruit and to sides of pan. Tap pan lightly against work surface to release any air bubbles. Bake until cake is golden brown and toothpick inserted into center of cake comes out clean, 45 to 50 minutes. Cool 10 minutes on wire rack, then place inverted serving platter over cake pan. Invert cake pan and platter together; lift off cake pan. Cool to room temperature, about 2 hours; then cut into pieces and serve.

PINEAPPLE COCONUT UPSIDE DOWN CAKE



Pineapple Coconut Upside Down Cake image

I made this cake for Easter this year at it was a big hit with my family at our Easter picnic. I think the use of coconut & ginger in this recipe was a big surprise. It is a very moist cake. The recipe says to bake for 55 minutes, but I actually had to bake for about 65 mins. Just test with a toothpick. Also, I did not line my...

Provided by Gloria Perez

Categories     Cakes

Time 1h15m

Number Of Ingredients 8

1 c softened butter, divided (2 sticks)
1 c light brown sugar
1/2 tsp ground ginger
1 can(s) 20 oz. pineapple slices, drained with 1 cup pineapple juice reserved
10 maraschino cherries (or to taste)
1 18.25 oz. box yellow cake mix (any brand)
2 eggs
1/2 - 3/4 c shredded coconut

Steps:

  • 1. Preheat oven to 350 degrees. Line a large rimmed baking sheet with parchment paper. Wrap a double layer of aluminum foil inside and over the lip of a 10-inch springform pan.
  • 2. Place 1/2 cup butter in pan. Heat in oven for 2 minutes, remove. Stir in sugar and ginger until incorporated. Arrange pineapple slices in pan. Place a cherry in center of each and around open spaces on cake.
  • 3. Beat cake mix, 1/2 cup butter, eggs and reserved pineapple juice on medium for 2 minutes. Stir in coconut, (I used a little more than 1/2 cup).
  • 4. Spoon batter into pan; place pan on baking sheet. Bake for 55 - 65 minutes or intil a toothpick inserted in center comes out clean. Cool for 5 minutes. Loosen springform and invert cake onto a serving platter.

Tips:

  • Use ripe pineapple for the best flavor. Fresh or canned pineapple can be used, but fresh pineapple will yield a more vibrant flavor.
  • If using canned pineapple, be sure to drain it well before using.
  • For a sweeter cake, use light brown sugar instead of granulated sugar.
  • The cake can be made in a 9x13 inch baking dish, but a 10-inch bundt pan will give it a more classic upside-down cake shape.
  • To prevent the cake from sticking to the pan, grease and flour the pan thoroughly before adding the batter.
  • Bake the cake until a toothpick inserted into the center comes out clean. This should take about 30-35 minutes.
  • Let the cake cool for a few minutes before inverting it onto a serving plate.
  • Serve the cake warm or at room temperature with whipped cream, ice cream, or a dollop of sour cream.

Conclusion:

This pineapple coconut upside-down cake is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of sweet pineapple, coconut, and moist cake is sure to please everyone. With just a few simple ingredients, you can create a stunning cake that will be the star of any party or gathering. So next time you're looking for a dessert that is both delicious and impressive, give this pineapple coconut upside-down cake a try.

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