DOES PINEAPPLE UPSIDE DOWN CAKE HAVE COCONUT RECIPES

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PINEAPPLE COCONUT UPSIDE-DOWN CAKE RECIPE: HOW TO MAKE IT



Pineapple Coconut Upside-Down Cake Recipe: How to Make It image

This recipe is one of my favorites! The tropical flavors remind me of being on vacation with my family in the Caribbean—I have so many fun memories. —Stephanie Pichelli, Toronto, Ontario

Provided by Taste of Home

Categories     Desserts

Total Time 01 hours 25 minutes

Prep Time 30 minutes

Cook Time 55 minutes

Yield 12 servings.

Number Of Ingredients 13

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

Steps:

  • 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, 5-7 minutes. Add egg yolks, 1 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 egg whites into batter, then fold in remaining egg 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 : Calories 458 calories, FatContent 22g fat (17g saturated fat), CholesterolContent 61mg cholesterol, SodiumContent 262mg sodium, CarbohydrateContent 59g carbohydrate (31g sugars, FiberContent 1g fiber), ProteinContent 6g protein.

PINEAPPLE COCONUT UPSIDE DOWN CAKE | JUST A PINCH RECIPES



Pineapple Coconut Upside Down Cake | Just A Pinch Recipes image

I made this cake for Easter this year at it was a big hit with my family at our Easter picnic. I think the use of coconut & ginger in this recipe was a big surprise. It is a very moist cake. The recipe says to bake for 55 minutes, but I actually had to bake for about 65 mins. Just test with a toothpick. Also, I did not line my pan with double foil, which I advise you to use double foil or it will ooze out of the bottom of the pan.

Provided by Gloria Perez @yoyi916

Categories     Cakes

Prep Time 20 minutes

Cook Time 55 minutes

Yield 12

Number Of Ingredients 8

1 cup(s) softened butter, divided (2 sticks)
1 cup(s) light brown sugar
1/2 teaspoon(s) ground ginger
1 can(s) 20 oz. pineapple slices, drained with 1 cup pineapple juice reserved
10 - maraschino cherries (or to taste)
1 - 18.25 oz. box yellow cake mix (any brand)
2 - eggs
1/2 - 3/4 cup(s) shredded coconut

Steps:

  • Preheat oven to 350 degrees. Line a large rimmed baking sheet with parchment paper. Wrap a double layer of aluminum foil inside and over the lip of a 10-inch springform pan.
  • Place 1/2 cup butter in pan. Heat in oven for 2 minutes, remove. Stir in sugar and ginger until incorporated. Arrange pineapple slices in pan. Place a cherry in center of each and around open spaces on cake.
  • Beat cake mix, 1/2 cup butter, eggs and reserved pineapple juice on medium for 2 minutes. Stir in coconut, (I used a little more than 1/2 cup).
  • Spoon batter into pan; place pan on baking sheet. Bake for 55 - 65 minutes or intil a toothpick inserted in center comes out clean. Cool for 5 minutes. Loosen springform and invert cake onto a serving platter.

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