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Coconut Pineapple Upside-Down Cake Paradise

A moist coconut-infused cake topped with caramelized pineapple rings and toasted coconut for the ultimate tropical dessert.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 10 slices
Course: Cakes
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Pineapple Topping
  • 6 pineapple rings drained
  • 1/2 cup butter melted
  • 3/4 cup brown sugar
  • 1/4 cup toasted coconut
Cake Batter
  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup butter softened
  • 2 eggs room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup coconut milk
  • 1 cup shredded coconut

Equipment

  • 9-inch round cake pan
  • whisk
  • rubber spatula

Method
 

  1. Prepare the cake pan with melted butter and brown sugar, then arrange pineapple rings.
  2. Mix dry ingredients separately and cream butter with sugar.
  3. Add eggs, extracts, coconut milk, and dry ingredients alternately.
  4. Fold in shredded coconut and spread batter over pineapple layer.
  5. Bake for 40-45 minutes until golden and cooked through.
  6. Cool for 10 minutes, invert onto a platter, garnish, and serve.

Notes

Toast coconut beforehand for enhanced flavor and texture.