Cream of Coconut Pineapple Upside-Down Cake

This Cream of Coconut Pineapple Upside-Down Cake is a delicious and unique twist on a classic dessert. It combines the tropical flavors of pineapple and coconut with a moist and fluffy cake.

The combination of the sweet pineapple and creamy coconut is sure to tantalize your taste buds. The cake is easy to make and is sure to be a hit at any gathering.

The presentation of the cake is also impressive, with the pineapple slices arranged in a beautiful pattern on top of the cake. This Cream of Coconut Pineapple Upside-Down Cake is sure to be a hit with everyone!

Timing For Cream of Coconut Pineapple Upside-Down Cake

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings: 8-10

Yield: 1 9-inch cake

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Image Credit: thebestcakerecipes.com

Ingredients

Cake:

-1 box yellow cake mix

-1/2 cup butter, melted

-1 can (15 ounces) cream of coconut

-3 eggs

-1 teaspoon vanilla

Topping:

-1 can (20 ounces) pineapple slices, drained

-1/2 cup butter

-1 cup packed light brown sugar

-Maraschino cherries (optional)

Directions

1. Preheat oven to 350°F (177°C). 

To make a Cream of Coconut Pineapple Upside-Down Cake, the first step is to preheat the oven to 350°F (177°C). Greasing and flouring a 9-inch round cake pan is also necessary. Next, melt 1/4 cup of butter in a medium saucepan over medium heat.

2. In a medium bowl, mix together some ingredients.

In a medium bowl, mix together 1/2 cup (113 g) butter, 1/2 cup (100 g) white sugar, and 1/2 cup (100 g) brown sugar until creamy. Spread the mixture evenly in the bottom of the prepared pan.

Arrange the pineapple slices on top of the sugar mixture, then sprinkle with 1/4 cup (50 g) of sweetened shredded coconut.

3. Arrange 1 (20-ounce) can pineapple slices in a single layer over the sugar mixture. 

Arrange 1 (20-ounce) can pineapple slices in a single layer over the sugar mixture. Place 1 maraschino cherry in the center of each pineapple slice.

In a medium bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt. In a separate bowl, beat together 1/2 cup of butter and 1/2 cup of granulated sugar until light and fluffy.

4. In a large bowl, sift together .

In a large bowl, sift together 1 1/2 cups (188 g) all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.

In a medium bowl, whisk together 1/2 cup (120 ml) cream of coconut, 1/2 cup (120 ml) vegetable oil, 1/2 cup (100 g) granulated sugar, and 1/2 cup (120 ml) pineapple juice.

Image credit: www.chocolatecake.com

5. Add 2 eggs, one at a time, to the butter mixture and mix until combined.

In a separate bowl, whisk together the eggs, cream of coconut, and vanilla extract. In a third bowl, mix together the flour, baking powder, and salt. N

ow, add the wet ingredients to the dry ingredients and mix until combined. Finally, add the two eggs, one at a time, to the butter mixture and mix until combined.

6. Add the dry ingredients to the wet ingredients and mix until just combined.

Finally, add the dry ingredients to the wet ingredients and mix until just combined. Pour the batter over the pineapple slices and bake for 25-30 minutes.

7. Pour the batter over the pineapple slices in the prepared pan.

Pour the batter over the pineapple slices in the prepared pan. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool for 10 minutes before inverting onto a plate.

8. Serve warm or at room temperature. Enjoy!

Serve warm or at room temperature. Enjoy!

Nutrition Facts (per serving)

Serving Size: 1 slice

Calories: 484

Total Fat: 20 g

Saturated Fat: 13 g

Trans Fat: 0 g

Cholesterol: 65 mg

Sodium: 292 mg

Total Carbohydrate: 71 g

Dietary Fiber: 2 g

Sugars: 46 g

Protein: 4 g

Pineapple Upside Down Cake Simple and Easy

Special Tips

    1. Use canned pineapple slices for a quick and easy topping.
    2. If you don’t have cream of coconut, you can substitute coconut cream or coconut milk.
    3. For a more intense flavor, use dark brown sugar instead of light brown sugar.
    4. Make sure to let the cake cool completely before flipping it onto a plate.
    5. Serve the cake with a dollop of whipped cream or a scoop of ice cream.

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