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To make a Coconut Pineapple Upside Down Cake, gather these fresh ingredients: - 1 cup all-purpose flour - 1 cup granulated sugar - 1/2 cup unsweetened shredded coconut - 1/2 cup unsalted butter, melted - 1/2 cup buttermilk (or substitute with 1/2 cup of milk mixed with 1/2 tablespoon vinegar) - 2 large eggs - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1 teaspoon vanilla extract - 1 can (20 oz) pineapple slices in juice, drained (reserve the juice) - 1/2 cup brown sugar - 1/4 cup unsweetened coconut milk Each ingredient plays a key role in creating the perfect balance of flavors. The all-purpose flour gives the cake structure. Granulated sugar adds sweetness, while brown sugar provides a rich, caramel note. Unsweetened shredded coconut and coconut milk bring a delightful tropical twist. Buttermilk keeps the cake moist, and the eggs help it rise. Baking powder and baking soda work together to give the cake lightness. The salt balances the sweetness and enhances the flavors. Lastly, vanilla extract adds depth. With these ingredients ready, you will create a treat that is both fun to make and delicious to eat! {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). This step is key. A hot oven helps the cake rise well. Grease a 9-inch round cake pan with cooking spray or softened butter. This helps the cake come out easily after baking. In a small bowl, mix the brown sugar with 1/4 cup of the reserved pineapple juice. Stir until smooth. Pour this sweet mix into the bottom of your greased cake pan. Next, lay the pineapple slices on top. You can make a pretty circle. Now sprinkle the shredded coconut over the pineapple. This adds great texture and flavor. In a large bowl, whisk the flour, granulated sugar, baking powder, baking soda, and salt. In another bowl, combine melted butter, buttermilk, eggs, and vanilla extract. Whisk these wet ingredients until they blend well. Slowly add the wet mix to the dry ingredients. Stir gently until just mixed. Avoid overmixing to keep the cake tender. Carefully pour the batter over your pineapple and coconut in the cake pan. Use a spatula to smooth the top. This helps the cake bake evenly. Place the cake in the preheated oven. Bake for 30-35 minutes. To check if it’s done, insert a toothpick into the center. It should come out clean. The top should be golden brown and springy. Once the cake is baked, take it out of the oven. Let it cool in the pan for about 10 minutes. This helps it firm up. Use a knife to run along the edges of the cake to loosen it. Now, gently place a serving plate on top of the pan. Flip the cake over. Tap the pan lightly to release the cake. The caramelized sugar and pineapple will look amazing. Drizzle the coconut milk over the top of the cake. This boosts the tropical taste. For an extra treat, sprinkle more shredded coconut on top. Enjoy your delicious Coconut Pineapple Upside Down Cake! - Always preheat your oven. This ensures even baking. - Use room temperature eggs and buttermilk. They mix better into the batter. - Grease your pan well. This helps the cake come out easily. - Measure your flour correctly. Too much can make the cake dry. - Avoid overmixing the batter. Mix until just combined for a tender cake. - Don’t skip the cooling step. It helps the cake set up. - Watch the baking time. Each oven is different. - Make sure to drain the pineapple well. Extra juice can make the cake soggy. - Don’t rush the flipping process. Let it cool a bit first. - Use fresh ingredients for the best flavor. Stale items can ruin your cake. - Serve warm for a cozy treat. - Add a scoop of vanilla ice cream for extra delight. - Top with toasted coconut for crunch. - A cherry on top adds a fun touch. - Pair with fresh fruit to brighten the plate. Pro Tips Use Fresh Ingredients: For the best flavor, opt for fresh pineapple instead of canned. This will elevate the overall taste and texture of your cake. Let it Cool: Allow the cake to cool in the pan for at least 10 minutes before flipping. This helps the caramel stay intact and prevents the cake from breaking apart. Experiment with Toppings: Don’t hesitate to add other tropical fruits like mango or banana on top of the pineapple for a colorful twist. Storage Tips: Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. {{image_4}} To make a gluten-free version, swap the all-purpose flour for a gluten-free blend. Many brands work well, so choose one that you like. This way, you can still enjoy the cake without gluten. For a vegan version, use plant-based butter and replace eggs with flaxseed meal. Mix 1 tablespoon of flaxseed with 2.5 tablespoons of water to create one egg. Use almond or soy milk instead of buttermilk. This keeps the cake moist while being completely plant-based. You can add fun tropical flavors. Consider mixing in chopped mango, banana, or even macadamia nuts. Each will bring a new taste to your cake. Try adding a splash of rum extract for an extra tropical kick. Experiment and find your favorite combination! To keep your Coconut Pineapple Upside Down Cake fresh, cover it tightly. Use plastic wrap or foil to seal it. Store it at room temperature for up to two days. If you want it to last longer, place it in the fridge. It can stay there for about five days without losing flavor. If you want to freeze the cake, let it cool completely. Then, wrap it well in plastic wrap and aluminum foil. This will help avoid freezer burn. Your cake can stay in the freezer for up to three months. When you are ready to eat it, thaw it in the fridge overnight. To reheat the cake, preheat your oven to 350°F (175°C). Place the cake in an oven-safe dish. Cover it with foil to avoid drying out. Heat it for about 10-15 minutes. You can also microwave a slice for about 30 seconds. Just be careful not to overheat it, or it may become dry. Enjoy your cake warm for the best taste! You can easily make your own buttermilk. Just mix 1/2 cup of milk with 1/2 tablespoon of vinegar. Let it sit for about five minutes. This gives you a similar tangy flavor. Yes, you can make this cake a day in advance. Store it in an airtight container. This helps the flavors blend and improves the taste. Grease your pan well with butter or cooking spray. You can also line the bottom with parchment paper. This ensures easy release after baking. Yes, fresh pineapple works great! Slice it into rings. Make sure to reserve the juice for the topping mix. You can add toasted coconut for extra crunch. A cherry on top adds a nice pop of color. A scoop of vanilla ice cream pairs well too! You learned about making a delicious Coconut Pineapple Upside Down Cake. We covered the essential ingredients, step-by-step instructions, and tips to perfect your baking. You can even explore gluten-free or vegan options. Remember to store leftovers properly and reheat them well. This cake makes any gathering special. Happy baking! Enjoy sharing this tasty treat with others.

Coconut Pineapple Paradise Cake

A tropical cake featuring layers of pineapple and coconut, topped with a creamy coconut drizzle.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Cuisine Tropical
Servings 8
Calories 300 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cup unsweetened shredded coconut
  • 0.5 cup unsalted butter, melted
  • 0.5 cup buttermilk (or substitute with 1/2 cup of milk mixed with 1/2 tablespoon vinegar)
  • 2 large eggs
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 can (20 oz) pineapple slices in juice, drained (reserve the juice)
  • 0.5 cup brown sugar
  • 0.25 cup unsweetened coconut milk (for a creamy coconut flavor)

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with cooking spray or softened butter.
  • In a small bowl, combine the brown sugar with 1/4 cup of the reserved pineapple juice, stirring until smooth. Pour this mixture into the bottom of the greased cake pan. Arrange the pineapple slices on top and sprinkle shredded coconut over them.
  • In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. In a separate bowl, combine the melted butter, buttermilk, eggs, and vanilla extract. Whisk until fully integrated. Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined.
  • Pour the batter over the pineapple and coconut in the cake pan. Use a spatula to smooth the top evenly.
  • Bake for 30-35 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
  • Once baked, let the cake cool in the pan for about 10 minutes. Run a knife along the edges to loosen it. Invert a serving plate on top of the pan and flip the cake over, tapping the pan to release it.
  • Drizzle the coconut milk over the top of the cake and sprinkle additional shredded coconut if desired.

Notes

Serve warm or at room temperature. A sprinkle of toasted coconut and a cherry on top enhance presentation.
Keyword cake, coconut, pineapple, tropical