Coconut Pineapple Upside Down Cake
Coconut gives the traditional pineapple upside-down cake extra flavor. Crushed pineapple in the batter gives great texture and pineapple flavor.
Calories per serving: 767kcal
Ingredients
For the Upsidedown
- 6 ounces (170.1 g) unsalted butter, 1 1/2 sticks
- 2 cups (440 g) Brown sugar
- 1/2 cup (40 g) shredded coconut
- 6 (6) pineapple rings
- 1 cup (236.59 g) crushed pineapple
- maraschino cherries
For the Cake
- 4 ounces (113.4 g) unsalted butter, softened
- 1 1/2 cups (300 g) granulated sugar
- 1 tablespoon (0.99 tablespoon) vanilla extract
- 3 large (3 large ) eggs
- 2 1/4 cups (281.25 g) *all-purpose flour
- 3 1/2 teaspoons (3.45 teaspoons) baking powder
- 1 teaspoon (0.99 teaspoon) salt
- 1 1/4 cups (295.74 ml) milk
- 1/8 cup (29.57 ml) vegetable oil
- 2 tablespoons (1.97 tablespoons) Pineapple juice, reserved from rings
Instructions
- Preheat oven to 325 °F (163 °C). Have ready a 9x12 glass oblong baking pan and a cake cooling rack.
- To prepare the pan, melt butter and pour melted butter into 9x13 glass baking dish. Evenly distribute brown sugar. Place pineapple rings neatly, reserving juice Put two cherries inside each ring. Sprinkle coconut all around the area without rings. Spread crushed pineapple lightly over coconut. Don't use it all, reserve some for the cake batter. Set aside whilst preparing batter.
- Bottom of Coconut Pineapple Upside Down Cake
- Place softened butter into stand mixer and mix on medium for 1-2 minutes. Add sugar and cream until the butter is nice and fluffy. Add 1 tablespoon of the pineapple juice and the vanilla. Beat.
- Add the eggs one at a time, continuously beating. Scrape the bowl down.
- Sift the flour, baking powder and salt together.
- In a large container, put the milk, remaining pineapple juice and oil.
- Alternating whilst beating all the while, add dry ingredients and liquid, with liquid last. Beat for about 2 more minutes, scraping the bowl as needed.
- When the batter is prepared, take about a quarter of a cup of the remaining crushed pineapple and thoroughly drain it. Fold it into the batter.
- Pour the batter into the prepared pan, and bake it until a toothpick comes out clean, about 45 minutes.
- When the cake is done, put the pan on a cake rack and let it settle for about 15 minutes. Have a large platter or sheet pan ready, put it over the cake, then carefully invert. Remove the glass pan from the cake. Let the cake cool a bit more before serving.
Notes
Quick notes
This makes a lot of very rich cake. It's a lot of calories, so this is not an everyday treat.
Variations
You could put Macadamia nuts on the bottom as well.
This makes a lot of very rich cake. It's a lot of calories, so this is not an everyday treat.
Variations
You could put Macadamia nuts on the bottom as well.
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