How to Make Cream of Coconut Pineapple Upside-Down Cake - A Step-by-Step Guide

Pineapple upside-down cake is a classic dessert that combines the sweet and tangy flavors of pineapple with a moist and tender cake. In this recipe, we take the traditional pineapple upside-down cake to a whole new level by incorporating cream of coconut into the batter. The addition of cream of coconut adds a rich and creamy texture to the cake, while also infusing it with a delicious tropical flavor.

This Cream of Coconut Pineapple Upside-Down Cake is the perfect dessert for any occ...

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Ingredients

  • ¼ cup brown sugar
  • ¼ cup butter
  • 7 tablespoons unsweetened coconut flakes
  • 2 cups all-purpose flour
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt
  • 2 egg whites
  • 1 cup white sugar, divided
  • 7 ⅓ tablespoons butter
  • 1 (15 ounce) can cream of coconut
  • 1 (8 ounce) can pineapple chunks, juice reserved, divided
  • 2 egg yolks
  • ½ teaspoon vanilla extract

Information

  • Prep Time: 20 mins
  • Cook Time: 1 hr 2 mins
  • Additional Time: 25 mins
  • Total Time: 1 hr 47 mins
  • Servings: 12
  • Yield: 1 cake

  • Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking pans.
  • Place brown sugar, 1/4 cup butter, and coconut flakes in a microwave-safe container and heat until warm, about 2 minutes. Mix into a paste.
  • Combine flour, baking powder, and salt in a separate bowl. Whip egg whites in a metal bowl with a clean electric mixer until stiff peaks are formed.
  • Beat 1/2 cup white sugar and 7 1/3 tablespoons butter in a bowl with an electric mixer until creamy. Add remaining 1/2 cup white sugar, cream of coconut, reserved pineapple juice, egg yolks, and vanilla extract; mix thoroughly. Add the flour mixture; stir batter slowly until fully combined. Fold in the whipped egg whites using a spatula.
  • Spread the brown sugar paste over the bottoms of the prepared pans. Arrange pineapple chunks on top. Pour in the batter.
  • Bake in the preheated oven until tops are brown and crisp and a toothpick inserted into the centers comes out clean, about 1 hour. Let cool, about 25 minutes. Flip cakes over onto a serving plate and out of the baking pans.
  • Nutrition

    438 cal.

    • Total Fat: 20g
    • Saturated Fat: 14g
    • Cholesterol: 63mg
    • Sodium: 189mg
    • Total Carbohydrate: 62g
    • Dietary Fiber: 1g
    • Total Sugars: 46g
    • Protein: 4g
    • Vitamin C: 2mg
    • Calcium: 35mg
    • Iron: 1mg
    • Potassium: 86mg