Coconut Upside Down Cake Recipe

Name: Coconut Upside Down Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter, softened, divided; 2 cups flaked coconut; 1 cup brown sugar, packed; 1/2 cup white sugar; 2 eggs; 1/4 cup half-and-half cream or 1/4 cup milk; 1 teaspoon vanilla; 1 cup flour; 1 teaspoon baking powder; 1/4 teaspoon salt; whipping cream (optional)

Servings: persons

1
Set oven to 350 degrees.
2
Grease a 9x9-inch baking pan (greasing well on the bottom).
3
In a small bowl, mix together 1/4 cup butter, 2 cups coconut and brown suagr; press into bottom of prepared baking dish.
4
In a seperate bowl,cream 1/4 cup butter and white sugar until fluffy (about 5 minutes).
5
Add in eggs; beat well.
6
Sift/mix together flour, baking powder and salt.
7
Beat the flour mixture into the creamed mixture.
8
Add in half and half and vanilla; beat for about 5 minutes on high speed.
9
Spread the cake batter over the coconut mixture in the pan.
10
Bake for 30-40 minutes, or until cake is golden brown, and a toothpick in the middle comes out clean when inserted in center of the cake.
11
IMMEDIATELY invert pan on a serving dish/plate.
12
Serve with a topping/dollop of whipped cream.
13
Delicious!

746

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup butter, softened, divided, 2 cups flaked coconut, 1 cup brown sugar, packed, 1/2 cup white sugar, and more.

Yes, Coconut Upside Down Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Coconut Upside Down Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions