Pineapple Coconut Upside Down Cake Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
12 servings
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Calories
549 kcal
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Course
Dessert
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Cuisine
North American
Pineapple Coconut Upside Down Cake Recipe
Description
The Pineapple Coconut Upside Down Cake Recipe features a batter enriched with buttermilk, vegetable oil, and eggs, combined with flour, baking powder, cinnamon, and sea salt. The cake pans are prepared with butter, sugar, and parchment paper, topped with pineapple slices sprinkled with sugar, which caramelize during baking. This method creates a moist and flavorful topping once the cakes are inverted after baking. Incorporating chopped pecans and shredded coconut into the batter adds texture and depth to the cake. Baking at 350°F for 35-40 minutes yields a golden, tender cake with tropical notes.
The cake's flavor balances the sweetness of pineapple and coconut with a subtle cinnamon warmth, while the cream cheese frosting, mixed with pineapple juice and powdered sugar, brings a rich, tangy contrast. Serving this cake is suitable for dessert or special occasions requiring a visually appealing presentation and a moist texture.
For additional browning on the top, one cake can be placed under the broiler for a few minutes until lightly browned. This provides aesthetic variation and adds a slight caramelized flavor. The reserved pineapple juice in the frosting incorporates pineapple flavor continuity throughout the cake.
Ingredients
- 1 tablespoon butter
- ½ cup granulated sugar plus 2 tablespoons for the cake pans
- 2 ounce pineapple rounds reserve the juice, canned
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon cinnamon
- ½ teaspoon salt sea salt
- 2 large egg
- 1 cup pineapple canned, crushed
- ½ cup vegetable oil
- ½ cup buttermilk
- 1 ½ tablespoons dark rum optional
- 1 cup pecans chopped
- ½ cup coconut fine shredded
- 1 cup coconut large flaked
Cream Cheese Frosting
- ½ cup butter at room temperature
- ½ cup cream cheese at room temperature
- 2 cups powdered sugar
- 3 tablespoons pineapple juice reserved
- ⅛ teaspoon salt sea salt
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Cut out 2 pieces of parchment paper the size of your baking pans. Grease the bottoms and sides of two 9-inch round cake pans with butter. Place the parchment circles in the bottom of the pans and grease the top of the parchment paper, too. Sprinkle 1 tablespoon of sugar into the pans.
- Drain the pineapple slices and reserve the juice from one of them. Place the pineapple slices in both of the prepared cake pans. You should be able to get 7 slices per pan. Sprinkle the tops of the pineapple with another 1 tablespoon of sugar.
- In a medium-sized bowl, whisk the flour, sugar, baking powder, cinnamon, and sea salt. In a large bowl, whisk the eggs, crushed pineapple, vegetable oil, buttermilk, and dark rum. Add the dry ingredients to the wet ingredients all at once and whisk to combine. Stir in the pecans and finely shredded coconut.
- Pour the batter evenly into the two prepared cake pans and bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove the cakes from the oven and let them sit for 10 minutes. Invert them onto a cooling rack and let them cool completely. (See notes.)
- Place the large flaked coconut on a baking tray and, when the cakes come out of the oven, put the coconut in. Toast the coconut for 2-3 minutes then remove it from the oven and let it cool completely. Watch the coconut VERY carefully as it toasts (or burns!) easily.
- While the cakes are cooling, prepare the icing. In a medium-sized bowl, cream the butter and cream cheese. Add the powdered sugar, pineapple juice, and sea salt and beat until combined.
- Once the cakes have cooled completely, spread the icing over the top of one of the cakes then place the other cake on top. Ice the sides (but not the top!) of the cakes and then sprinkle the toasted coconut onto the icing.
Notes
- For enhanced color on the cake top, broil briefly until lightly browned after baking.
- Use the reserved pineapple juice to add pineapple flavor to the cream cheese frosting.
- Ensure even distribution of pecans and shredded coconut in the batter for balanced texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 549 kcal
% Daily Value*
| Serving | 1 slice (of 12) | |
| Calories | 549kcal | 27% |
| Carbohydrates | 53g | 18% |
| Protein | 6g | 12% |
| Fat | 36g | 55% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 65mg | 22% |
| Sodium | 308mg | 13% |
| Potassium | 190mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 33g | 66% |
| Vitamin A | 470IU | 9% |
| Vitamin C | 3mg | 3% |
| Calcium | 75mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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