The Pineapple Coconut Upside-Down Cake is a delightful twist on a classic dessert that brings a taste of the tropics to your dining table. This luscious cake combines the sweet, juicy flavors of pineapple with the creamy richness of coconut, creating a perfect blend that tantalizes the taste buds. I remember the first time I baked this cake for my family; their eyes lit up with joy as they took their first bites. The combination of caramelized pineapple with the moist, coconut-infused cake was an instant hit. It has since become a family favorite, requested at every gathering and celebration. The cake not only tastes heavenly but also fills the kitchen with an irresistible aroma that draws everyone in, making it a wonderful centerpiece for any occasion.

Ingredients

Before diving into the preparation of this mouth-watering dessert, ensure you have all the ingredients at hand. Here’s what you need:

• 1/2 cup unsalted butter
• 1 cup packed brown sugar
• 1 can (20 ounces) pineapple slices in juice, drained
• Maraschino cherries
• 1 cup shredded coconut
• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened coconut milk
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions

Let’s move on to the preparation process. Follow these steps carefully to achieve the perfect Pineapple Coconut Upside-Down Cake:

1. Preheat your oven to 350°F (175°C). In a 9-inch round cake pan, melt the butter in the oven. Once melted, sprinkle the brown sugar evenly over the butter.
2. Arrange the pineapple slices over the sugar-butter mixture, and place a cherry in the center of each pineapple slice. Sprinkle the shredded coconut evenly over the pineapple.
3. In a large bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
4. In another bowl, beat together the sugar, eggs, and vanilla extract until the mixture is light and fluffy. Gradually add the coconut milk while mixing.
5. Add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
6. Pour the batter over the pineapple and coconut in the cake pan, smoothing the top with a spatula.
7. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Let the cake cool in the pan for about 10 minutes. Run a knife around the edges to loosen, then carefully invert the cake onto a serving plate.
9. Allow the cake to cool completely before slicing and serving.

Nutrition Facts

This delicious dessert serves approximately 8 people. Each serving contains about 350 calories, making it a delectable treat that can be enjoyed in moderation as part of a balanced diet.

Preparation Time

This Pineapple Coconut Upside-Down Cake requires about 20 minutes of preparation time and 50 minutes of baking time. In total, you’ll need around 1 hour and 10 minutes from start to finish, making it a relatively quick and easy dessert to prepare.

How to Serve

Serving this cake can be as creative as you like. Here are some suggestions:

• Serve with a scoop of vanilla ice cream for a classic pairing.
• Top with whipped cream and a sprinkle of toasted coconut for added texture.
• Drizzle with a light caramel sauce for an extra indulgent treat.
• Pair with a cup of coffee or tea for a delightful afternoon snack.
• Serve warm with a dollop of coconut yogurt for a dairy-free alternative.

Additional Tips

To ensure your Pineapple Coconut Upside-Down Cake turns out perfectly every time, consider these tips:

1. Room Temperature Ingredients: Ensure your butter and eggs are at room temperature before mixing. This helps achieve a smooth batter.
2. Use Fresh Pineapple: If you prefer a fresher taste, you can use fresh pineapple slices instead of canned ones.
3. Toasting Coconut: For an enhanced coconut flavor, toast the shredded coconut lightly before adding it to the cake.
4. Inverting the Cake: Be gentle when inverting the cake to avoid breaking the delicate caramelized top.
5. Storage: Store the cake in an airtight container in the refrigerator for up to 3 days. Allow it to reach room temperature before serving.

FAQ

Here are some frequently asked questions regarding the Pineapple Coconut Upside-Down Cake:

1. Can I make this cake ahead of time? Yes, you can bake the cake a day in advance. Store it in the refrigerator and allow it to come to room temperature before serving.
2. Can I substitute coconut milk with regular milk? While coconut milk adds a unique flavor, you can use regular milk if you prefer or if it is more convenient.
3. What if I don’t have a round cake pan? A square or rectangular baking dish can also work, but the presentation will be different.
4. Can I add nuts to this recipe? Absolutely! Chopped macadamia nuts or pecans can add a nice crunch to the cake.
5. What should I do if my cake sticks to the pan? Ensure you grease the pan well before adding the butter and sugar. Running a knife around the edges before inverting can also help.