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Pineapple Coconut Upside-Down Cake

This pineapple coconut upside-down cake is one of my favorites! The tropical flavors remind me of being on vacation with my family in the Caribbean. It brings back so many fun memories. —Stephanie Pichelli, Toronto, Ontario
  • Total Time
    Prep: 30 min. Bake: 55 min. + cooling
  • Makes
    12 servings

Ingredients

  • 1 can (20 ounces) unsweetened sliced pineapple, drained
  • 3/4 cup unsalted butter, softened
  • 1/4 cup coconut oil
  • 1-1/2 cups sugar
  • 2 large egg yolks, room temperature
  • 1 teaspoon coconut extract
  • 3 cups cake flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 can (13.66 ounces) coconut milk
  • 6 large egg whites, room temperature
  • 1/8 teaspoon cream of tartar
  • Toasted sweetened shredded coconut, optional

Directions

  • Preheat oven to 350°. Arrange pineapple in a single layer in a well seasoned 12-in. cast-iron or other ovenproof skillet.
  • In a large bowl, cream butter, coconut oil and sugar until light and fluffy, about 4 minutes. Add egg yolks, one at a time, beating well after each addition. Beat in coconut extract. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with coconut milk, beating well after each addition.
  • With clean beaters, beat egg whites and cream of tartar on high speed just until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites. Spread over pineapple. Bake until a toothpick inserted in center comes out clean, 55-60 minutes. Cool 10 minutes before inverting onto a serving plate. Serve warm with toasted coconut, if desired.
Nutrition Facts
1 slice: 458 calories, 22g fat (17g saturated fat), 61mg cholesterol, 262mg sodium, 59g carbohydrate (31g sugars, 1g fiber), 6g protein.

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