Coconut Pineapple Upside-Down Cake (video)
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!
More Recipes!
Looking for more delicious and easy cake recipes? Check out some of my other recipes you’re sure to enjoy!
- Try my ‘Pineapple Bundt Cake’ with simple whipped cream next! So pretty!
- Pineapple Cake with Pineapple Buttercream – moist and fruity pineapple cake filled with pineapple curd! The most delicious tropical fruit cake!
- Upside-Down Nectarine Cake – this rich and fruity cake is made with strawberries and nectarines!
- Pineapple Carrot Cake – the best ever carrot cake with crushed pineapple and pecans!
- Pineapple Banana Pecan Hummingbird Cake – the most delicious combination of flavors and textures! This moist banana cake is frosted with a cream cheese frosting and dotted with pecans!
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Pineapple Upside Down Cake With Coconut (video)
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.
Hello. This recipe looks very delicious and I can’t wait to try it. However, can you please the measurement of ingredients in grammes?
Yes, I’ll get the recipe updated with gram measurements soon! 🙂 Check back later today
Hi Dear,
you recipes are amazing. just love them. they are different from regular cakes
could please tell me how much will this cake weigh? as in 0.5/1 k?
Hi! Thank you! I’m honestly not sure of the weight, I usually don’t weigh my finished cakes, sorry :/
Hello Tatyana,
Your website is just awesome and your recipes look amazing. What I love the most about your recipes is the fact that you use ingredients that can be found in any supermarket and there is no guessing.
Thank you for the wonderful videos which makes it even easier to understand.
Baking is my passion and I am looking forward to trying some of your recipes soon.
Good luck with your book being published .
Best
Anu
Hello Anu!
I always have you, my viewers, in mind when creating recipes! I’m so glad that you enjoy my blog! Thank you for all the support!
Best,
Tatyana
Hi Tatyana! I’m in love with your blog and of course with your beautiful cakes in particular!!! Good luck with your book and whatever u have planned and dreamed of! I have a question about this amazing pineapple cake-can I substitute coconut milk with the regular whole milk? Thank you so much and again wish you the best!
Hi! Thank you; your are so kind! Yes, regular milk will also work well 🙂
Hi Tatyana. This cake looks amazing. Want to give it a tryvery.
Are you using fresh grated coconut or dessicated coconut?
Thanks in advance.
Hi! I’m using sweetened desiccated coconut. You can certainly use freshly grated if you have some; just toast in the oven for about 5 minutes before using.
Hello,
This cake looks delicious…looking forward to trying it.
Please help me understand exactly what kind of coconut milk to use…
canned or coconut milk in the carton?
Thank You!
Ann Marie
Hi Ann Marie! I hope you enjoy the cake! It’s a great one for summertime. I personally used the canned version of coconut milk. The full fat version, not low fat or reduced, will work best. Enjoy!
what can substitute for coconut milk? I think that there could by something else. Funny story.Well we ran out of coconut milk ,so we just used milk,pineapple juice and a tiny bit of coconut milk. since we only had a little left.
Hi Candy! I’m glad it worked out for you! Regular milk will always work great. If you have coconut extract, add a touch of that and you’re all set to go! 🙂