Description
A deliciously moist and tropical cake featuring caramelized pineapple and a hint of coconut, perfect for any occasion.
Ingredients
Scale
- 1 can (20 oz) pineapple slices
- 1/2 cup brown sugar
- 1/4 cup unsalted butter
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup shredded coconut
- 1/2 cup milk
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a saucepan, melt the butter and brown sugar over medium heat until bubbly.
- Pour the mixture into a greased cake pan and arrange the pineapple slices on top.
- In a mixing bowl, combine flour, granulated sugar, shredded coconut, baking powder, and salt.
- In another bowl, whisk together milk, eggs, and vanilla extract.
- Combine the wet and dry ingredients, mixing until just combined.
- Pour the batter over the pineapple slices in the cake pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let the cake cool for 10 minutes, then invert onto a serving plate.
Notes
- For added flavor, you can use coconut milk instead of regular milk.
- Serve with whipped cream or ice cream for a delightful dessert.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Upside-Down Pineapple Coconut Cake, tropical cake, dessert recipe