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Pineapple and Coconut Upside Down Cake

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Pineapple Upside down cake

I find upside down cakes to be one of the most wonderful cakes. They are very easy to make and they look fantastic.

The combo of pineapple and coconut is a marriage made in heaven. This cake might be one of the most delicious cakes I’ve ever made.

Buen provecho!

Ingredients

    Topping

  • 1 stick unsalted butter
  • 3/4 cup light brown sugar
  • 1 can (20 oz) of pineapple slices with juice

    • Cake

  • 2 cups all-purpose flour
  • 1 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 stick unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon coconut extract
  • 1/2 cup unsweetened pineapple juice
  • 1/2 cup cream of coconut

Pineapple-Coconut Upside down Cake

Directions

  1. Position a rack in the middle of an oven and preheat to 350°F. Lightly butter the sides of a cake pan.
  2. To make the topping: Heat a small saucepan over medium-high heat. Add the butter and sugar, cook stirring occasionally, until it’s browned, about 5 minutes.
  3. Pour the butter-sugar mixture into the cake pan. Using a rubber spatula, spread the mixture out so it to covers the bottom of the pan.
  4. Arrange pineapple slices evenly. Press the slices into the butter-sugar mixture.
  5. To make the cake: Using a sieve over a large bowl, sift together the flour, baking powder, baking soda and salt. Set aside.
  6. In a large bowl with a hand-held electric mixer, combine the butter and sugar and mix at a low speed until just incorporated. Raise the speed to high and mix until light and fluffy, about 10 minutes.
(Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.)
  7. Add the eggs one at time, waiting for each one to be fully incorporated before adding the next.
  8. Reduce the speed of the mixer to low. Add the flour mixture, coconut extract, pineapple juice and cream of coconut. Raise the speed to medium and mix briefly until a smooth batter is formed.
  9. Pour the batter over the pineapple layer, distributing evenly. Bake the cake, rotating the pan once during cooking, until golden brown and a toothpick inserted in the center of the cakes comes out clean, about 45 minutes to 1 hour. Remove the cake from the oven and let cool for 5 to 10 minutes.
  10. Run a knife around the edge of the pan to release the cake. Carefully invert the cake onto a serving plate.

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This was printed from MyColombianRecipes.com

Comments

  3. I’ve always made pineapple upside down cake for my mom because she loves it. I’m planning on making this in a couple of weeks to surprise her from her trip back from Colombia and will definitely post a review. Yum!

    Reply

  7. I have prepared this cake before, but never thought about adding coconut. I will prepare it tomorrow. I will let you know how it turn out. 🙂

    Reply

  10. Erica, nice looking cake…like the idea of coconut with the pineapple…like pina colada. Beautifully done.
    Hope you are having a great week 🙂

    Reply

  13. Hola Erica,
    I did cook the cake. I just published your recipe on my Mixing Bowl group. I did add your website, so people find out from where the recipe comes. Here it is the link – mixingbowl.com/message/recipe/view.castle?g=736326&m=17592831 so you can see the picture of my cake 🙂
    Thank you again for the recipe. All my friends loved it!!!!

    Reply

  14. I have made it before for adults calling it my Pina Colada Cake and adding rum to the brown sugar for coating bottom of pan….

    Reply

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