Coconut Pineapple Upside-Down Cake (video)

upside down coconut pineapple cake

Have you ever tried an upside-down cake? If you love tropical flavors, you are in for a treat with this simple and incredibly delicious coconut pineapple upside down cake! The upside down cake is such a unique and delicious dessert creation! It’s a single layer cake made pineapple slices placed on the bottom of the cake pan. You get incredible flavor right on top and you don’t even need any frosting to enjoy this cake.

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Fun & Easy Upside-Down Cake!

I love the simplicity of this pineapple upside down cake – it’s stunning! I love the beautiful design on top that forms with the pineapple and cherries! This recipe yields a super tender and moist cake, with tons of coconut flavor in every bite. The pineapple and cherries become caramelized during the baking process and come out tasting like candy! You’ll love the sweet caramelized flavor of the pineapple with the moist coconut cake!

When you’re making this cake at home, let it hang out on a wire rack once you take it out of the oven to allow the pineapple to cool down a bit, it will be piping hot out of the oven! Enjoy this cake with a cup of tropical tea or a glass of white wine after dinner!

coconut pineapple upside down cake with cherries

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Coconut Upside Down Pineapple Cake video recipe

Pineapple Upside Down Cake With Coconut (video)

20 mins prep + 1 hr cook
12 servings
Quick and easy pineapple upside down cake with shredded coconut and maraschino cherries!

Ingredients 

  • 3/4 cup unsalted butter, softened
  • 3/4 cup white granulated sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 3/4 cup coconut milk
  • 1 1/2 cups all-purpose flour
  • 3 tsp baking powder
  • 1 cup shredded coconut
  • 7 to 10 pineapple rings
  • maraschino cherries, optional
  • 1/4 cup brown sugar
  • 1/3 cup butter, melted
  • 1/2 cup shredded coconut

Instructions

  • Preheat oven to 350F (177C). Line the bottom of a 9-inch (23 cm) spring form pan with parchment paper and grease the sides. Wrap the bottom of the pan with foil to catch any leaking syrup or butter.
  • In a large mixing bowl, first cream together the softened butter and sugar until light and fluffy. Add the eggs and vanilla and mix until smooth. Pour in the coconut milk and mix again. In a separate bowl, combine the flour and baking powder. Add the dry ingredients to the batter and mix just until the flour is incorporated. Fold in the 1 cup coconut last.
  • Arrange the pineapple rings on the bottom of the spring form pan and garnish with cherries. Sprinkle the pineapple with a thin layer of coconut, then add the brown sugar. Spoon the melted butter over the top. Spoon the cake batter over the pineapple.
  • Bake in preheated oven for approximately 1 hour, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and allow it to cool at room temperature for at least 30 minutes.
  • Remove the spring form, invert a cake stand onto the cake, then invert the cake. Remove the parchment paper and discard. Use a sharp, serrated knife to cut the cake.

Nutrition

Calories: 391kcal | Carbohydrates: 40g | Protein: 4g | Fat: 25g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 202mg | Potassium: 154mg | Fiber: 1g | Sugar: 27g | Vitamin A: 588IU | Vitamin C: 3mg | Calcium: 86mg | Iron: 2mg