There is nothing quite as summery and delicious as when pineapple and coconut come together in a glorious symphony of yumminess! For the past year or so, I have had an idea rolling around in my head to make a cake utilizing these two flavors combined with the “upside-down” concept! I am happy to tell you that I have developed a successful recipe that is light, fluffy, and delicious!
Piña Colada Upside-Down Cake Recipe
For Topping:
1/4 cup of salted organic butter, melted
2/3 cup of light brown sugar
1 – 20 ounce can of Dole pineapple rings (in their own juice)
1/3 cup Mounds, sweetened coconut flakes
For Cake:
1-1/3 cup of all-purpose organic flour
1 cup of granulated sugar
1/2 teaspoon salt
1-1/2 teaspoon baking powder
1/2 cup Mounds, sweetened coconut flakes
1/3 cup of salted organic butter, softened (room temperature)
3/4 cup of whole, organic milk
1 large organic egg, lightly beaten
I used a 9″ round cake pan, however, you can use a 10″ cast iron pan, 9×9 square pan, or round pan like I did. Cooking times will vary though!
Preheat oven to 350 degrees.
Start with topping:
Pour melted butter in pan and make sure it is spread evenly.
Then, sprinkle the brown sugar evenly over the butter.
Next, sprinkle the coconut flakes over sugar.
Finally, arrange pineapple rings on top of everything. I usually have to cut a few to get them to completely cover the bottom of pan, so be creative in your design!
Set aside.
Now for the cake:
Beat butter and sugar until mixed well.
Add egg, and mix just until combined.
Add milk and coconut flakes.
Finally, add the rest of the dry ingredients (I usually mix flour, baking soda, and salt together before combining with wet), and beat on high with mixer until smooth. (Usually 3-4 minutes)
Pour cake batter over your topping.
Image on left is what topping will look like before you add the pineapple rings. Image on right is what it looks like when cake batter is poured over topping.
Bake for 45-55 minutes, or until golden brown and when toothpick inserted into center comes out clean. Note: if you opt for cast iron pan, you may want to check it after 35-40 minutes.
As soon as you take the cake out of the oven, turn it over (upside down) on to a plate or cake dish. I usually place the plate on top and hold plate and pan together, and then quickly flip. Then, I leave pan for a minute or two before gently lifting off. If a few pieces separate, it is OK, just quickly rearrange. This is a hard cake to mess up! :)
This is the fabulousness once it has been flipped onto plate! YUM!
Serve warm.
Note: to add an extra oomph factor to your presentation, you can try toasting some coconut and sprinkling on top when serving, or top with whipped cream and toasted coconut for an added touch. However, serving as is, is fantastic, and how I usually do it!
As you can see, it is such a light and fluffy cake recipe–and oh so good!
Bon Appétit
Copyright © Adventures of a Traveling Foodie, All Rights Reserved
- For Topping:
- ¼ cup of salted organic butter, melted
- ⅔ cup of light brown sugar
- 1 - 20 ounce can of Dole pineapple rings (in their own juice)
- ⅓ cup Mounds, sweetened coconut flakes
- For Cake:
- 1-1/3 cup of all-purpose organic flour
- 1 cup of granulated sugar
- ½ teaspoon salt
- 1-1/2 teaspoon baking powder
- ½ cup Mounds, sweetened coconut flakes
- ⅓ cup of salted organic butter, softened (room temperature)
- ¾ cup of whole, organic milk
- 1 large organic egg, lightly beaten
- I used a 9" round cake pan, however, you can use a 10" cast iron pan, 9x9 square pan, or round pan like I did. Cooking times will vary though!
- Preheat oven to 350 degrees.
- Start with topping:
- Pour melted butter in pan and make sure it is spread evenly.
- Then, sprinkle the brown sugar evenly over the butter.
- Next, sprinkle the coconut flakes over sugar.
- Finally, arrange pineapple rings on top of everything. I usually have to cut a few to get them to completely cover the bottom of pan, so be creative in your design!
- Set aside.
- Now for the cake:
- Beat butter and sugar until mixed well.
- Add egg, and mix just until combined.
- Add milk and coconut flakes.
- Finally, add the rest of the dry ingredients (I usually mix flour, baking soda, and salt together before combining with wet), and beat on high with mixer until smooth. (Usually 3-4 minutes)
- Pour cake batter over your topping.
- Bake for 45-55 minutes, or until golden brown and when toothpick inserted into center comes out clean. Note: if you opt for cast iron pan, you may want to check it after 35-40 minutes.
- As soon as you take the cake out of the oven, turn it over (upside down) on to a plate or cake dish. I usually place the plate on top and hold plate and pan together, and then quickly flip. Then, I leave pan for a minute or two before gently lifting off. If a few pieces separate, it is OK, just quickly rearrange. This is a hard cake to mess up! :)
- Serve warm.
Copyright © Adventures of a Traveling Foodie, All Rights Reserved
You’ve got my mouth watering – so yummy!
Yum! I might have to try and make a vegan version of this… Sounds delish!
This sounds delicious! I have to try it this Summer.
Oooh, sounds so yummy and tropical. :)
Oh my, this sounds delicious! Thanks for sharing on Foodie Friends Friday!
I had a bad experience with upsidedown cake that has made me reluctant to try making it again, but this recipe changed my mind!
This sounds good! Thank you for sharing your recipe with us all.
That does look light and fluffy and so yummy. Thanks.
This looks so good that I want to make it now! Coconut Is such a perfect addition to pineapple upside down cake! :) Thank you for sharing! I am definitely going to make this soon!!
This looks so yummy. I have it pinned to my recipe board so I can try it out at my next family function.
This looks incredible!! Can’t wait to try it!
Oh wow, this looks awesome! Love it!
THIS SOUNDS PRETTY DARN GOOD–THANKS FOR SHARING THIS RECIPE!!
This is mouthwatering
I’ve never really baked with pineapple, but this cake looks really delicious!
The cake looks great and I love the name of it. Want to try this one out soon.
Pineapple is one of my favorite fruits, so I think I’d really enjoy this!
I am looking forward to trying this. I love pineapple upside down cake so I know I will really enjoy this cake. Thank you for sharing
Looks yummy! I want to eat some pineapple upside down cake! :-)
I love cooking with coconut. this sounds amazing.
I wish I could have a slice of this right now! Looks wonderful. Would like to try making this in upcoming weeks.
Looks so yummy! I pinned it so I can make this later.
yummmm, going to try this out!
This sounds and looks very yummy. I love coconut, will be pinning and trying. Thanks for sharing
This looks so delicious and brings back memories of my mothers pineapple upside down cake that was so moist and yummy! Looking forward to trying this.
Wow what a perfect cake to serve with coffee! Gotta make this with my wife!
I haven’t had an upside down cake in years. This recipe looks delicious. Thanks for sharing!
That looks so delicious! You know I had to pin that baby! :)
It certainly looks good and I like the ingredients. Anything organic is the way I want to go.
Looks beautiful! I really want to try this recipe :)
This looks delish and my fav, EASY. I have an office pot luck coming up, and this would be so easy to make the night before and warm up the day of.
This cake looks wonderful. I will definitely give it a try. Sweets are my weakness.
Yum, adding the coconut really gives it a great flavor, I definitely need to try this one. Thank you for sharing this wonderful recipe.
never heard of this cake before
I would love this! Pineapple and coconut is one of my fave combos.