Coconut Pineapple Upside-Down Cake Recipe – Easy Homemade Tropical Dessert

The moment you flip this cake onto a platter and see those golden pineapple rings shimmering in caramel, it’s impossible not to smile. The sweet, buttery aroma mixed with coconut takes me straight to lazy summer afternoons—bare feet, sun-kissed skin, and that feeling of pure, delicious escape. Honestly, this coconut pineapple upside-down cake recipe is my go-to when life needs a little more sunshine (even in the dead of winter!).

I stumbled on this combo years ago, when I was craving something tropical but didn’t want the usual banana bread. You know those days when you open the pantry and just… hope something sings? That’s how coconut pineapple upside-down cake entered my kitchen—a twist on the classic, but with a creamy coconut cake base that honestly makes every bite taste like vacation.

This cake has become my family’s favorite for birthdays, potlucks, and those “just because” weekends. It’s easy enough for beginners, but the flavors feel special—like you’ve spent hours, when really, it’s a breeze. If you’re after a dessert that’s both comforting and vibrant, with that nostalgic upside-down magic, this coconut pineapple upside-down cake recipe is for you.

After testing and tweaking (trust me, I’ve baked this at least a dozen times—sometimes just to get the pineapple placement perfect!), I can promise: you’ll get a moist, coconut-infused cake with caramelized pineapple and cherries on top. As a recipe developer, I’m big on reliable results. This one never fails. Whether you’re baking for picky eaters or impressing guests, you’ll love how easy it is to whip up a homemade tropical dessert that tastes like paradise.

Why You’ll Love This Coconut Pineapple Upside-Down Cake Recipe

• Quick & Easy: Ready in under 90 minutes, including baking and cooling. It’s perfect for spontaneous dessert cravings or last-minute entertaining.
• Simple Ingredients: You probably already have most of what you need: canned pineapple, sweetened coconut, pantry basics. No fancy shopping required.
• Perfect for Any Occasion: This cake shines at brunch, family dinners, summer picnics, and holiday gatherings. It’s a showstopper that doesn’t demand show-off skills.
• Crowd-Pleaser: Kids love the sweet pineapple and cherries; adults swoon over the coconut cake’s tender crumb. It’s one of those rare desserts that makes everyone happy.
• Unbelievably Delicious: The combo of buttery brown sugar, caramelized fruit, and soft coconut cake is pure comfort. Each bite is a little celebration.

What really sets this coconut pineapple upside-down cake apart? I blend shredded coconut into the batter for extra richness, and use a touch of coconut milk for moisture. The result is a cake that’s not just sweet—it’s layered with flavor. My “secret” is letting the pineapple caramelize a little longer before pouring on the batter, which means you get those gorgeous sticky edges that make you want to pick them off first (honestly, I do).

This cake isn’t just another upside-down dessert—it’s my best version, tested and refined. It’s perfect for impressing guests, but also for those quiet moments when you want something special with your afternoon coffee. The recipe is flexible, forgiving, and utterly delightful. Whether you’re a beginner or a baking pro, you’ll get a dessert that delivers every single time.

Comfort food with a tropical twist—this coconut pineapple upside-down cake is all about joy, ease, and unforgettable flavor. You’ll want to make it again (and again!).

What Ingredients You Will Need

This coconut pineapple upside-down cake recipe keeps things simple, with ingredients you can find at pretty much any grocery store. I love that you don’t need anything fancy—just classic staples that come together for something special.

• For the Pineapple Layer:
  • 1/4 cup (60g) unsalted butter (for melting in the pan)
  • 2/3 cup (135g) packed light brown sugar (creates that gooey caramel)
  • 1 can (20 oz / 565g) pineapple slices in juice, drained (reserve 2 tbsp juice for the batter)
  • 10-12 maraschino cherries (for classic color and flavor)
• For the Coconut Cake:
  • 1 3/4 cups (220g) all-purpose flour (can substitute gluten-free flour blend)
  • 1/2 cup (60g) sweetened shredded coconut (adds moistness and texture)
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup (120ml) coconut milk (full-fat for best flavor; use almond or oat milk for dairy-free)
  • 1/2 cup (120ml) reserved pineapple juice + whole milk or more coconut milk
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract

Ingredient Tips:

• If you love extra coconut, sprinkle more on top before baking.
• Go for canned pineapple slices—they hold up best and caramelize beautifully. Fresh works, but can be a tad less sweet.
• If making gluten-free, swap the flour with a 1:1 blend. I’ve had great results with King Arthur’s mix.
• For a dairy-free version, use vegan butter and coconut or oat milk. It still bakes up soft and dreamy!
• Maraschino cherries are classic, but you can use fresh cherries or skip them if you prefer less sweetness.

Most of these ingredients are pantry staples, and you can tweak them to fit what’s on hand. I’ve used both sweetened and unsweetened coconut—sweetened is my preference for flavor, but honestly, you can’t go wrong. If you’re out of coconut milk, regular whole milk works, though you’ll lose a little tropical flair.

Want to switch up the fruit? Try mango or peach slices for a summer variation. It’s all about making this coconut pineapple upside-down cake recipe your own.

Equipment Needed

• 9-inch (23cm) round cake pan: The classic choice for upside-down cakes. If you only have an 8-inch pan, just watch the baking time—it’ll be slightly thicker and need a few extra minutes.
• Mixing bowls: One medium for the wet ingredients, one for dry. Any sturdy bowl works; I still use my grandma’s old ceramic ones!
• Whisk and spatula: For mixing the batter and scraping every last bit. Silicone spatulas are my favorite—they’re easy to clean and gentle on pans.
• Hand mixer or stand mixer: Optional, but handy for creaming the butter and sugar. A whisk works if you’re feeling old-school (or if your mixer is buried in a cupboard).
• Measuring cups and spoons: Precision matters. I keep a set dedicated to baking so flour and sugar don’t get mixed up with spices.
• Cooling rack: Helps the cake cool evenly. If you don’t have one, just use a clean, dry towel.
• Small saucepan (optional): For melting butter and sugar, though you can do this right in the pan if it’s oven-safe.

If you don’t own a round cake pan, a square 8×8-inch (20x20cm) pan works. The shape doesn’t change the flavor! I’ve even used a cast-iron skillet for extra caramelization (just make sure it’s well-seasoned).

For cleanup, non-stick pans make life easier—if you’re washing by hand, soak for a few minutes after unmolding. My budget tip: thrift stores are gold mines for quality pans and mixing bowls. Just check for dents and scratches before buying.

Preparation Method

1. Prep the pan: Preheat your oven to 350°F (175°C). Grease the sides of a 9-inch (23cm) round cake pan with a little butter or non-stick spray.
   
   Tip: Line the bottom with parchment for easier unmolding—trust me, it saves drama.
2. Make the pineapple layer: Melt 1/4 cup (60g) butter in a small saucepan or directly in your cake pan over low heat. Sprinkle 2/3 cup (135g) brown sugar evenly over the melted butter. Arrange the drained pineapple slices in a single layer on top. Place a maraschino cherry in the center of each ring.
   
   Troubleshooting: If the sugar looks dry, let it sit for a minute—it’ll melt as the cake bakes.
3. Mix dry ingredients: In a medium bowl, whisk together 1 3/4 cups (220g) flour, 1/2 cup (60g) shredded coconut, 2 tsp baking powder, and 1/4 tsp salt.
4. Cream butter and sugar: In a large bowl, beat 1/2 cup (115g) softened butter and 3/4 cup (150g) granulated sugar until light and fluffy (about 2-3 minutes with a hand mixer, or 4 minutes by hand). It should look pale and airy.
   
   Note: Don’t rush this step—it’s key for a tender cake.
5. Add eggs and vanilla: Beat in 2 large eggs, one at a time, scraping the bowl after each. Mix in 2 tsp vanilla extract.
   
   Sensory cue: The batter will look silky and a little glossy.
6. Combine wet ingredients: In a measuring cup, mix 1/2 cup (120ml) coconut milk, 2 tbsp reserved pineapple juice, and (if needed) enough whole milk to reach 3/4 cup (180ml) total liquid.
7. Mix the batter: Add the dry mixture to the butter mixture in three parts, alternating with the coconut/pineapple milk mixture. Start and end with dry ingredients. Mix gently—overmixing leads to a tough cake.
   
   Efficiency tip: Use a spatula to fold rather than beat.
8. Pour batter over pineapple: Spoon the batter evenly over the pineapple layer, smoothing the top. It’ll be thick, but don’t worry—it spreads as it bakes.
   
   Warning: Don’t press the batter down—just spread gently.
9. Bake: Bake for 40-45 minutes, until golden and a toothpick inserted in the center comes out clean. The edges will bubble and caramelize.
   
   Time check: If using a glass pan, add 5 minutes to the baking time.
10. Cool and unmold: Let the cake cool in the pan for 10-15 minutes. Run a knife around the edges. Place a plate or serving platter on top, then (with a little courage!) flip the pan upside down. Lift off gently.
    
    Sensory cue: Listen for the gentle plop—means it’s ready!
11. Finishing touches: If any fruit sticks to the pan, just nudge it back onto the cake. Sprinkle extra coconut on top if you like.

Personal tip: If you’re nervous about flipping, try practicing with a plate and an empty pan first. I’ve had a few “oops” moments—nothing a spatula and a little extra coconut can’t fix!

Cooking Tips & Techniques

• Room temperature ingredients: Always use room-temperature eggs and butter. It’s the secret to a smooth, even crumb. Cold eggs can curdle the batter (learned that the hard way!).
• Pineapple placement: Arrange the pineapple slices tightly with no gaps. It makes for a prettier top and even caramelization. Don’t worry if they overlap a bit—imperfection is part of the charm.
• Don’t overmix: When combining wet and dry ingredients, mix only until you see no dry flour. The more you mix, the tougher the cake gets. I used to think “extra mixing” meant fluffier cake—turns out, less is more.
• Pan prep: Grease well, and line the bottom with parchment if you’re nervous about sticking. I’ve lost a few cakes to the pan—parchment is my insurance policy.
• Watch the baking time: Ovens vary (mine runs hot on the left side!). Check at 40 minutes, and rotate if needed for even browning. The cake should be golden and springy to the touch.
• Multitasking: While the cake bakes, tidy up and prep your serving platter. It’s easier to flip when everything’s ready and you’re not scrambling.
• Consistency: Measure flour by spooning it into the cup and leveling off. Scooping packs it down and can lead to a dry cake. I used to pack my flour—now I spoon, and the cake is always moist.

If your cake splits or cracks, don’t stress. Just sprinkle on extra coconut or whipped cream. Most upside-down cakes have a little personality, and that’s what makes homemade desserts special!

Variations & Adaptations

• Gluten-Free Version: Swap the all-purpose flour for a gluten-free blend. I’ve used King Arthur’s 1:1 mix and the texture stays light—not grainy.
• Dairy-Free Twist: Use vegan butter and coconut or oat milk. The coconut flavor shines even more, and the cake stays moist.
• Seasonal Fruit Swap: Instead of pineapple, try mango, peaches, or even thinly sliced apples for a fall version. The caramelization works with almost any fruit.
• Nutty Variation: Add 1/2 cup (60g) chopped macadamia nuts or pecans to the batter for crunch.
• Spiced Cake: Mix 1/2 tsp ground ginger or cinnamon into the dry ingredients for warmth. I do this in winter for a cozy twist.

Allergen Substitutions: For egg-free, use two flax eggs (2 tbsp ground flaxseed mixed with 5 tbsp water, let sit 5 minutes). For nut allergies, skip the nuts—the coconut adds plenty of texture.

Personal favorite: Last summer, I added diced mango and a splash of lime zest. It was a hit! The cake was a little softer but bursting with flavor. Don’t be afraid to play around—this recipe is forgiving.

Serving & Storage Suggestions

I love serving this coconut pineapple upside-down cake slightly warm, straight off the platter—it makes the caramel even gooier. For a party, slice into generous wedges and top with whipped cream or a scoop of vanilla ice cream. A sprig of mint or extra coconut flakes makes it Pinterest-perfect!

This cake pairs beautifully with tropical drinks—try iced tea, coconut water, or even sparkling wine for brunch. For breakfast, I sneak a slice with my morning coffee (no regrets!).

• Storage: Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for 4-5 days. The flavors mellow and mingle overnight—sometimes it tastes even better the next day.
• Freezing: Wrap tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature. The cake stays moist, though the fruit may soften a bit.
• Reheating: Warm slices in the microwave for 10-15 seconds, or in a low oven (300°F / 150°C) for 5-7 minutes. A quick zap brings back that fresh-baked aroma.

If you have extra caramel sauce in the pan, drizzle it over each slice before serving. It’s messy, but so worth it!

Nutritional Information & Benefits

Each slice of coconut pineapple upside-down cake (1/10th of the cake) provides about:

• Calories: 320
• Fat: 13g
• Carbohydrates: 48g
• Protein: 4g
• Fiber: 2g

Pineapple offers vitamin C and natural sweetness, while coconut adds healthy fats and fiber. Using coconut milk and fresh eggs gives you a little protein and richness—without making the cake heavy. The recipe can be made gluten-free or dairy-free for those with dietary needs, and has no nuts unless you add them.

Allergens to watch: Eggs, dairy (unless substituted), coconut, and wheat (unless gluten-free). I love that this cake offers tropical flavor without being overly sugary or heavy. It’s my little wellness treat—satisfying, comforting, and easy to adapt for most diets.

Conclusion

If you’re searching for a cake that brings a taste of the tropics to your table, this coconut pineapple upside-down cake recipe is pure joy. It’s easy, beautiful, and packed with flavor—perfect for sharing, or savoring solo on a rainy afternoon. I love how the caramelized fruit and coconut combine for a dessert that’s both nostalgic and new.

Don’t be afraid to make it your own—change up the fruit, tweak the coconut, or add a hint of spice. Baking should be fun (and a little imperfect)! I’ve made this cake countless times and it never disappoints.

Let me know how yours turns out! Leave a comment below, share your photos, or tag your tropical twist on social media. Your feedback makes my kitchen brighter. Happy baking—and here’s to a slice of sunshine, anytime you need it!

Frequently Asked Questions

Can I use fresh pineapple instead of canned?

Yes! Just slice it thinly and pat dry before layering so the cake doesn’t get soggy. The flavor will be a bit tangier. I’ve done both and honestly, canned gives a sweeter finish, but fresh is extra vibrant.

How do I prevent the cake from sticking to the pan?

Grease the pan well and use parchment paper on the bottom. Let the cake cool for 10-15 minutes before flipping. If any fruit sticks, just nudge it back in place.

Can I make this coconut pineapple upside-down cake in advance?

Absolutely! Bake up to a day ahead, store covered at room temperature, and unmold just before serving. The flavors get even richer as it sits.

What’s the best way to serve leftovers?

Warm slices in the microwave for a few seconds or toast lightly in the oven. Add whipped cream or ice cream for a next-level treat. The caramel topping is always gooier after reheating!

Can I substitute the coconut with something else?

If you’re not a coconut fan, skip it or swap for chopped nuts like pecans or walnuts. The cake will be a little less tropical but still delicious.

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