Coconut and Pineapple Upside Down Cake

Coconut and Pineapple Upside Down Cake is a classic dessert that brings a taste of the tropics to your table. This delightful cake features a caramelized pineapple topping with a moist and fluffy coconut-infused cake base. The combination of sweet pineapple and tropical coconut creates a burst of flavors that will transport you to a sunny beach paradise. Whether you’re hosting a summer party or simply craving a tropical treat, this recipe is sure to impress your taste buds and leave you wanting more.


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


Prepare the Topping:

  1. Preheat your oven to 350°F (175°C).
  2. Melt 1/2 cup of unsalted butter in a 9-inch round cake pan over low heat.
  3. Add the brown sugar to the melted butter and stir until well combined.
  4. Arrange the pineapple slices on top of the butter and sugar mixture in a single layer.
  5. Place a maraschino cherry in the center of each pineapple slice.

Make the Cake Batter:

  1. In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and shredded coconut.
  2. In a separate large bowl, cream together 1/2 cup of softened unsalted butter and granulated sugar until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition.
  4. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk. Begin and end with the dry ingredients, mixing until just combined.

Bake and Serve:

  1. Pour the cake batter over the pineapple slices in the cake pan, spreading it evenly.
  2. Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  3. Remove the cake from the oven and let it cool in the pan for 5 minutes.
  4. Place a serving plate upside down on top of the cake pan, then carefully flip the cake pan and plate together to release the cake onto the plate.
  5. Remove the cake pan and let the cake cool completely before serving.

Now, you can enjoy a slice of this delicious Coconut and Pineapple Upside Down Cake. The caramelized pineapple topping combined with the moist coconut cake is a match made in dessert heaven. Serve it as is or with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence. This cake is perfect for any occasion and will surely impress your family and friends with its tropical flavors and stunning presentation. So, go ahead and give this recipe a try to bring a taste of the tropics to your dessert table!

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