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Coconut Pineapple Upside-Down Cake

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A moist, coconut-infused upside-down cake topped with caramelized pineapple rings and cherries. This easy homemade tropical dessert brings sunshine to any occasion and is perfect for sharing or savoring solo.

Ingredients

Scale
  • 1/4 cup unsalted butter (for melting in the pan)
  • 2/3 cup packed light brown sugar
  • 1 can (20 oz) pineapple slices in juice, drained (reserve 2 tbsp juice for the batter)
  • 10–12 maraschino cherries
  • 1 3/4 cups all-purpose flour (can substitute gluten-free flour blend)
  • 1/2 cup sweetened shredded coconut
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup coconut milk (full-fat for best flavor; use almond or oat milk for dairy-free)
  • 2 tbsp reserved pineapple juice
  • enough whole milk or more coconut milk to reach 3/4 cup total liquid
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease the sides of a 9-inch round cake pan with butter or non-stick spray. Line the bottom with parchment paper for easier unmolding.
  2. Melt 1/4 cup butter in a small saucepan or directly in the cake pan over low heat. Sprinkle 2/3 cup brown sugar evenly over the melted butter. Arrange drained pineapple slices in a single layer on top. Place a maraschino cherry in the center of each ring.
  3. In a medium bowl, whisk together flour, shredded coconut, baking powder, and salt.
  4. In a large bowl, beat softened butter and granulated sugar until light and fluffy (2-3 minutes with a hand mixer, or 4 minutes by hand).
  5. Beat in eggs, one at a time, scraping the bowl after each. Mix in vanilla extract.
  6. In a measuring cup, mix coconut milk, reserved pineapple juice, and enough whole milk or coconut milk to reach 3/4 cup total liquid.
  7. 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; do not overmix.
  8. Spoon the batter evenly over the pineapple layer, smoothing the top. Do not press the batter down.
  9. Bake for 40-45 minutes, until golden and a toothpick inserted in the center comes out clean. The edges will bubble and caramelize.
  10. 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 flip the pan upside down. Lift off gently.
  11. If any fruit sticks to the pan, nudge it back onto the cake. Sprinkle extra coconut on top if desired.

Notes

For gluten-free, use a 1:1 flour blend. For dairy-free, substitute vegan butter and coconut or oat milk. Arrange pineapple slices tightly for a prettier top. Use room-temperature eggs and butter for best texture. Don’t overmix the batter. If nervous about flipping, practice with an empty pan and plate. Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for 4-5 days. Freezes well for up to 2 months.

Nutrition

Keywords: coconut pineapple upside-down cake, tropical dessert, easy cake recipe, homemade cake, pineapple cake, coconut cake, upside-down cake, summer dessert, potluck cake, gluten-free option, dairy-free option

Find it online: https://jodierecipes.com/coconut-pineapple-upside-down-cake-recipe-easy-homemade-tropical-dessert/