This Pineapple and Coconut Upside-Down Cake is a vibrant and delightful dessert that brings a touch of the tropics to your table. The caramelized pineapple slices and sweet cherries create a stunning presentation, while the shredded coconut adds a touch of crunch and flavor. This refreshing cake is perfect for any occasion, offering a burst of tropical flavor in every bite. You can easily make this eye-catching and delicious dessert in just over an hour, making it an ideal treat for any gathering.
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- 1/2 cup unsalted butter
- 3/4 cup brown sugar
- 1 can (20 oz) pineapple slices in juice, drained
- 10 maraschino maraschino cherries
- 1/2 cup shredded coconut
- 1 1/2 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened coconut milk
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (180°C).
- Melt the butter and pour it into a 9-inch round cake pan, spreading it evenly.
- Sprinkle the brown sugar over the melted butter.
- Arrange the pineapple slices over the brown sugar and place a maraschino cherry in the center of each pineapple slice.
- Sprinkle the shredded coconut over the pineapple slices and cherries.
- In a mixing bowl, combine the flour, granulated sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the coconut milk, vegetable oil, eggs, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Pour the batter over the pineapple and coconut layer in the cake pan.
- Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a serving platter.
Nutrition
Serving: 100g | Calories: 450kcal | Carbohydrates: 55g | Protéines: 4g | Fat: 23g | Sucre: 35g