Cream Of Coconut Pineapple Upside-Down Cake Recipe

Name: Cream Of Coconut Pineapple Upside-Down Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup brown sugar; 1/4 cup butter; 7 tablespoons unsweetened coconut flakes; 2 cups all-purpose flour; 3/4 teaspoon baking powder; 1/4 teaspoon salt; 2 egg whites; 1 cup white sugar, divided; 7 1/3 tablespoons butter; 1 (15 ounce) can cream of coconut; 1 (8 ounce) can pineapple chunks, juice reserved, divided; 2 egg yolks; 1/2 teaspoon vanilla extract

Servings: persons

1/4 cup brown sugar
1/4 cup butter
7 tablespoons unsweetened coconut flakes
2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
2 egg whites
1 cup white sugar, divided
7 1/3 tablespoons butter
1 (15 ounce) can cream of coconut
1 (8 ounce) can pineapple chunks, juice reserved, divided
2 egg yolks
1/2 teaspoon vanilla extract

1
Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking pans.
2
Place brown sugar, 1/4 cup butter, and coconut flakes in a microwave-safe container and heat until warm, about 2 minutes. Mix into a paste.
3
Combine flour, baking powder, and salt in a separate bowl. Whip egg whites in a metal bowl with a clean electric mixer until stiff peaks are formed.
4
Beat 1/2 cup white sugar and 7 1/3 tablespoons butter in a bowl with an electric mixer until creamy. Add remaining 1/2 cup white sugar, cream of coconut, reserved pineapple juice, egg yolks, and vanilla extract; mix thoroughly. Add the flour mixture; stir batter slowly until fully combined. Fold in the whipped egg whites using a spatula.
5
Spread the brown sugar paste over the bottoms of the prepared pans. Arrange pineapple chunks on top. Pour in the batter.
6
Bake in the preheated oven until tops are brown and crisp and a toothpick inserted into the centers comes out clean, about 1 hour. Let cool, about 25 minutes. Flip cakes over onto a serving plate and out of the baking pans.

994

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 1/4 cup brown sugar, 1/4 cup butter, 7 tablespoons unsweetened coconut flakes, 2 cups all-purpose flour, and more.

Yes, Cream Of Coconut Pineapple 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.

Cream Of Coconut Pineapple Upside-Down Cake

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