Coconut Pineapple Upside Down Cake

Throw back to an easier time with our fun Coconut Pineapple Upside Down Cake! It’s a retro cake, but with a twist because we have added tons of pineapple bits, coconut and coconut flavored liqueur!

The Coconut Pineapple Upside Down Cake, with its buttery dreamy texture, taste and kitchy presentation, is a fun take on holidays, summer BBQs and even birthday parties. 

Coconut Pineapple Upside Down Cake

An upside-down cake can seem intimidating to make, but really, it just takes a plan and some practice. This one is made with cake mix, and easy pantry ingredients. Once the cake is inverted from the pan, it shows a caramelized top with luscious pineapple slices and maraschino jewels.  

Classic ingredients with a twist

To make the Coconut Pineapple Upside Down Cake, prepare a 10-inch springform pan tin foil to prevent leaks. In a stand mixer, combine the cake mix, milk, oil, eggs and yolks, and optional liqueur for 4 minutes. Add the crushed pineapple. Fold in the shredded coconut. Place the melted butter in the pan so it coats the entire surface. Sprinkle the sugar on top. Arrange the pineapple slices and maraschino cherries on top of the sugar. Pour the batter evenly into the prepared pan. Smooth out the top with the back of a spoon.

Coconut Pineapple Upside Down Cake

Bake and remove the Coconut Pineapple Upside Down Cake from the oven and cool in pan for 15 minutes. Carefully invert cake onto a cake pedestal and set aside (see Notes).

Assembling a cake can be messy, especially with coconut! Prepare a rimmed cookie sheet with parchment paper. Place a cake pedestal on top of the cookie sheet. Place the remaining ¾ cup of coconut on tin foil. Bake, watching closely as it toasts. Decorate the cake with minimal cleaning, using this simple trick. 

You can make this recipe vegan or gluten free! To make the Coconut Pineapple Upside Down Cake gluten free, substitute the standard cake mix with a gluten free product. Most of the other ingredients can be used or substituted, just watch out for all of the labels. For vegans, substitute the eggs and butter. Replacements include- Egg (substitute for 5 eggs)- 1 tablespoons of flax meal with 3 tablespoons of water; mix and let combine for 5 minutes. Butter- 1:1 ratio with vegan butter substitute. Most of the other ingredients can be used or substituted, just watch out for all of the labels.

Yield: serves 8-10

Author: Stacey Berk

Print

With ImageWithout Image

Coconut Pineapple Upside Down Cake

The Coconut Pineapple Upside Down Cake, with its buttery dreamy texture, taste and kitchy presentation, is a fun take on holidays, summer BBQs and even birthday parties. It’s retro but with a twist because we have added tons of pineapple bits, coconut and coconut flavored liqueur!

Prep time: 25 MinCook time: 52 MinTotal time: 1 H & 17 M

Ingredients

• 1 15oz. package of pineapple or French vanilla cake mix
• 1 cup of whole or coconut milk
• 1/3 cup of vegetable oil
• 3 eggs, plus 2 yolks, room temperature
• 2 tablespoons of coconut flavored liqueur, optional
• 1 cup of crushed pineapple, drained and patted dry
• 2 cups of sweetened coconut, divided
• 1 stick of butter, melted
• 1 1/2 cups of brown sugar
• 8 canned pineapple slices
• Maraschino Cherries
• Special tools: 10-inch springform pan, stand mixer and offset spatula

Instructions

1. Prepare a 10-inch springform pan tin foil to prevent leaks and vegetable oil spray. Preheat the oven to 350F.
2. In a stand mixer fitted with a paddle attachment, combine the cake mix, milk, oil, eggs and yolks, and optional liqueur for 4 minutes. Scape down the mixer. Add the drained and patted dry crushed pineapple and mix for 1 additional minute. Fold in 1 ¼ cup of shredded coconut. Set prepared cake batter aside.
3. Place the melted butter in the pan so it coats the entire surface. Sprinkle the sugar on top. Arrange the pineapple slices and maraschino cherries on top of the sugar.
4. Pour the batter evenly into the prepared pan. Smooth out the top with the back of a spoon.
5. Bake for 48-52 minutes or until the cake top is golden brown. Remove from the oven and cool in pan for 15 minutes. Carefully invert cake onto a cake pedestal and set aside.
6. Turn the oven up to 400F. Place the remaining ¾ cup of coconut on tin foil. Bake for 4-6 minutes, watching closely as it toasts. Cool slightly.
7. Line a rimmed baking sheet with parchment paper. Place pedestal on top of the prepared baking sheet. Sprinkle toasted coconut between the pineapple rings as shown in the pictures.
8. Allow cake to cool completely before serving.

Notes:

·      Tin foil- prepare the springform pan before you bake cake with several layers of tin foil wrapped along outside the pan.

·      Invert the Cake-after baking and cooling for 15 minutes, invert the Coconut Pineapple Upside Down Cake out onto a pedestal cake stand. Release the springform. Set the pedestal over the pan and flip the cake onto the pedestal with an offset spatula. If any pieces stick in the pan, place them neatly on the cake. As you decorate with the toasted coconut, it will masque any mistakes!

·      Try other fruit combinations such as mango, cherries and coconut. Add 1 ½ teaspoons of cardamom to the batter.

·      If you have any leftover toasted coconut, save it for serving or make an easy trail mix.

·      Refrigerate the leftover Coconut Pineapple Upside Down Cake in an airtight container.

https://www.expandkitchenandhome.com/home/coconut-pineapple-upside-down-cake

Created using The Recipes Generator

VISIT US ON INSTAGRAM @EXPANDKITCHENANDHOME AND TAG US #EXPANDKITCHENANDHOME