Description

A moist and tender pineapple upside-down cake with caramelized pineapple rings and a crunchy toasted coconut topping, delivering a tropical twist on a classic dessert.

Ingredients

Scale

1/4 cup (4 tablespoons) unsalted butter, melted
1/2 cup packed light brown sugar
1 can (about 20 oz) pineapple rings in juice, drained (reserve juice for batter)
3/4 cup sweetened shredded coconut, toasted
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1/4 cup pineapple juice (reserved from canned pineapple)
1/2 cup whole milk (or coconut milk for richer flavor)

Instructions

Preheat your oven to 350°F (175°C).
Prepare the topping: In your cake pan, pour the melted butter and sprinkle the brown sugar evenly over it. Arrange the pineapple rings on top of the sugar in a single layer. Sprinkle the toasted shredded coconut evenly over the pineapple. Set aside.
Toast the coconut if not already toasted: Heat a dry skillet over medium heat, add shredded coconut, and stir frequently for 3-5 minutes until golden and fragrant. Watch closely to avoid burning.
Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
Cream butter and sugar: Using an electric mixer or sturdy whisk, beat the softened butter and granulated sugar in a large bowl until light and fluffy, about 3-4 minutes.
Add eggs and vanilla: Beat in eggs one at a time, mixing well after each. Stir in the vanilla extract.
Combine liquids: In a small bowl or measuring cup, mix the pineapple juice and milk.
Add dry and wet ingredients alternately: Gradually add the flour mixture in three parts, alternating with the milk-pineapple juice mixture in two parts. Start and end with the flour mixture. Mix gently but thoroughly after each addition, just until combined.
Pour batter over the pineapple topping: Spread evenly with a spatula, making sure batter reaches edges.
Bake: Place the pan on the middle rack and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Cool briefly and invert: Let the cake cool in the pan for 10 minutes to set the caramel, then carefully run a knife around the edge to loosen. Place a serving plate over the pan and flip quickly but gently.
Serve warm or at room temperature.

Notes

Use light brown sugar to avoid bitterness and melt butter first to help dissolve sugar evenly. Toast coconut carefully over medium heat, stirring constantly to prevent burning. Avoid overmixing batter to keep cake tender. Grease pan well or line with parchment paper to prevent sticking. Flip cake while warm but not hot for easier release.

Prep Time: 15 minutes
Cook Time: 40-45 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/8 of cake
Calories: 325
Sugar: 30
Sodium: 180
Fat: 15
Saturated Fat: 9
Carbohydrates: 45
Fiber: 2
Protein: 4

Keywords: pineapple upside-down cake, toasted coconut, tropical cake, easy dessert, caramelized pineapple, summer cake