COCONUT PINEAPPLE UPSIDE DOWN CAKE
A pineapple coconut sugar mixture bakes on the bottom, then gets flipped over to be on the top of this Coconut Pineapple Upside Down Cake. Top with a homemade whipped cream and sprinkle with coconut. A light, fresh cake!
Provided by Julie Clark
Categories Dessert
Time 1h
Number Of Ingredients 17
Steps:
- Spray two 8" round cake pans with cooking spray.
- Melt the butter and divide it between the two pans.
- In a small bowl, mix together the brown sugar, coconut and drained pineapple. Mix well, then divide between the two pans, spreading the mix to cover the bottom.
- Set the pans aside.
- Preheat the oven to 350 degrees Fahrenheit.
- In the bowl of a stand mixer, mix the shortening, milk, pineapple juice, eggs, sugar and vanilla extract. Mix well.
- Add in the pudding mix, flour, baking powder and salt. Beat for 3 minutes at medium speed, scraping the bowl as needed.
- Divide the batter between the two pans, pouring the batter over the pineapple coconut mixture. Spread the batter carefully to cover the topping.
- Bake at 350 degrees for 35-40 minutes or until the top springs back when you touch it lightly.
- Cool the cakes for 5 minutes, then invert onto a cooling rack to cool completely.
- In a stand mixer using the whisk attachment, beat together the whipping cream, powdered sugar and vanilla until stiff peaks form.
- Place a cake layer on a cake plate.
- Smooth the whipped cream over the first layer.
- Place the second cake on top.
- Smooth the whipped cream frosting over the top and sides of the cake.
- Garnish with shredded coconut and drained crushed pineapple if desired.
- Store in the refrigerator.
Nutrition Facts : Calories 526 kcal, Carbohydrate 50 g, Protein 4 g, Fat 34 g, SaturatedFat 18 g, Cholesterol 106 mg, Sodium 270 mg, Fiber 1 g, Sugar 35 g, ServingSize 1 serving
PIñA COLADA UPSIDE-DOWN CAKE
Take a trip to the islands courtesy of our pina-colada-infused yellow cake complemented with the sweetness of coconut. (For the over-21 crowd, add a shot of coconut rum.)
Provided by By Sarah Caron
Categories Dessert
Time 1h30m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Place butter in 13x9-inch (3-quart) glass baking dish; place in oven until butter is melted.
- Remove baking dish from oven. Sprinkle brown sugar evenly over melted butter. Sprinkle coconut over brown sugar. Arrange pineapple slices over coconut, pressing lightly to set each one in place.
- In large bowl, place cake mix, reserved 2 tablespoons pineapple juice, the coconut milk, oil and eggs. Stir vigorously about 2 minutes or until well combined and batter is smooth. Let stand 2 minutes; stir again. Pour batter into pan, spreading evenly.
- Bake 40 to 45 minutes or until toothpick inserted in center of cake comes out clean. Immediately run knife around sides of baking dish to loosen cake. Place cookie sheet upside down over baking dish. Turn cookie sheet and baking dish over; leave baking dish over cake 5 minutes to let brown sugar mixture drizzle down onto cake. Remove baking dish; cool 30 minutes before serving. Store in refrigerator.
Nutrition Facts : ServingSize 1 Serving
CREAM OF COCONUT PINEAPPLE UPSIDE-DOWN CAKE
I came up with this after mistakenly buying cream of coconut, thinking it was coconut cream. Cream of coconut is usually used for making pina coladas (e.g. Coco Goya® Cream of Coconut) and is not the same thing as coconut cream. It turned out so great I had to go back and buy another can!
Provided by Carl1121
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h47m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking pans.
- 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.
- 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.
- 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.
- Spread the brown sugar paste over the bottoms of the prepared pans. Arrange pineapple chunks on top. Pour in the batter.
- 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.
Nutrition Facts : Calories 437.5 calories, Carbohydrate 62.3 g, Cholesterol 63 mg, Fat 20.3 g, Fiber 1.3 g, Protein 3.6 g, SaturatedFat 14.1 g, Sodium 188.7 mg, Sugar 45.5 g
PINEAPPLE COCONUT UPSIDE-DOWN CAKE
A yellow cake mix flavored with sour cream jump starts this classic dessert. Coconut joins pineapple, cherries and brown sugar in the buttery topping.
Provided by My Food and Family
Categories Baking Ingredients
Time 50m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Add 1/4 cup butter to each of 2 (9-inch) round pans; place in oven to melt. Remove from oven; sprinkle with sugar.
- Arrange pineapple and cherries over sugar in pans; sprinkle with coconut.
- Beat remaining ingredients with mixer until blended; pour over coconut.
- Bake 35 min. or until toothpick inserted in centers comes out clean. Immediately invert onto serving plates.
Nutrition Facts : Calories 350, Fat 19 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 65 mg, Sodium 300 mg, Carbohydrate 42 g, Fiber 1 g, Sugar 33 g, Protein 4 g
COCONUT UPSIDE DOWN CAKE
This cake is so good, a nice change from pineapple upside down cake... All it needs is a dollop of whipped cream on top. Serve it warm or cold (I prefer it warm topped with whipped cream or Cool Whip).
Provided by Kittencalrecipezazz
Categories Dessert
Time 50m
Yield 9-12 serving(s)
Number Of Ingredients 11
Steps:
- Set oven to 350 degrees.
- Grease a 9x9-inch baking pan (greasing well on the bottom).
- In a small bowl, mix together 1/4 cup butter, 2 cups coconut and brown suagr; press into bottom of prepared baking dish.
- In a seperate bowl,cream 1/4 cup butter and white sugar until fluffy (about 5 minutes).
- Add in eggs; beat well.
- Sift/mix together flour, baking powder and salt.
- Beat the flour mixture into the creamed mixture.
- Add in half and half and vanilla; beat for about 5 minutes on high speed.
- Spread the cake batter over the coconut mixture in the pan.
- 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.
- IMMEDIATELY invert pan on a serving dish/plate.
- Serve with a topping/dollop of whipped cream.
- Delicious!
PINEAPPLE UPSIDE DOWN CAKE RECIPE
Turn a frown upside down with our Pineapple Upside Down Cake Recipe. You'll flip for the tropical taste of our Pineapple Upside Down Cake Recipe-it's perfect for a summertime treat, or to add some sun to the dessert table of any occasion!
Provided by My Food and Family
Categories Dairy
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Drain pineapple, reserving 1/2 cup juice. Beat cake mix, eggs, sour cream, oil and reserved pineapple juice in large bowl with mixer until blended.
- Pour butter into 9-inch round pan; sprinkle with sugar. Arrange pineapple rings and cherries over sugar; sprinkle with 1/2 cup coconut. Cover with half the cake batter. Cover bottom of second 9-inch round pan with parchment; spray with cooking spray. Fill with remaining cake batter.
- Bake 45 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 5 min.; invert onto wire racks. Remove pans and parchment; cool cakes completely.
- Place plain cake on plate; spread with COOL WHIP. Sprinkle with remaining coconut. Top with second cake layer, fruit side up.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
PINEAPPLE PARADISE CAKE WITH COCONUT CREAM FROSTING
This is another wonderful cake that I found along time ago in our local paper. It is great for large gatherings, pot lucks or picnics.
Provided by Normaone
Categories Dessert
Time 35m
Yield 20 serving(s)
Number Of Ingredients 14
Steps:
- For cake: Preheat oven to 350°F.
- Using a slotted spoon, set aside 1/4 cup pineapple for frosting.
- In mixing bowl, combine remaining pineapple and juice with flour, sugar, eggs, baking soda, vegetable oil and coconut flavoring.
- Beat at medium speed 2 minutes.
- Pour into greased and floured 10-1/2 x 15-1/2 x 1 inch baking pan.
- Bake 20 to 25 minutes or until toothpick inserted into center comes out clean.
- Let cool completely.
- To make frosting: Beat cream cheese, butter, sour cream, vanilla and coconut flavoring until smooth and creamy.
- Add powdered sugar; beat until frosting is a spreadable consistency.
- Stir in coconut and reserved 1/4 cup pineapple.
- Use to frost cake.
PINEAPPLE-GINGER CRUMB CAKE
Chunks of juicy, caramelized pineapple are strewn throughout this sour cream coffee cake, adding bright, fruity notes to the tender crumb. The streusel topping is suffused with ginger - both candied and ground - giving the whole thing a spicy bite. Serve it within a day of baking, or freeze it. It's good for well for up to 1 month.
Provided by Melissa Clark
Categories cakes, dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 23
Steps:
- Heat oven to 350 degrees. Butter a 9-inch springform pan, a 9-by-2-inch round cake pan or a 9-inch square metal pan. Line the bottom of the pan with parchment paper and butter the paper.
- Prepare the pineapple: In a skillet, melt butter over medium-high heat. Add pineapple, brown sugar, allspice and salt, and sauté until pineapple chunks are glossy and lightly browned in spots, 7 to 15 minutes. Set aside to cool.
- Make the crumb topping: In a medium bowl, whisk together flour, brown sugar, almonds, candied ginger, ground ginger, cinnamon and salt. Stir in melted butter, pinching the mixture with your fingers, until 1/2-inch crumbs form. Set aside.
- Make the cake: In a medium bowl, whisk together flour, baking powder, baking soda and salt.
- Using an electric mixer fitted with the paddle attachment or a handheld electric mixer and a large bowl, beat butter and sugar at medium speed until creamy and smooth, about 2 minutes. Beat in eggs, one at a time, until incorporated, then beat in rum and lime zest. Scrape the sides of the bowl with a rubber spatula.
- On low speed, beat in half of the flour mixture until smooth, then beat in the sour cream, scraping down the sides of the bowl as needed. Beat in remaining flour just until incorporated.
- Scrape batter into prepared pan. Scatter cooled pineapple evenly across the surface of the cake. Top with ginger crumb mixture.
- Bake until the center of the cake springs back when lightly touched and a toothpick inserted in the center comes out with just a few crumbs, 45 to 60 minutes. Transfer to a wire rack to cool before serving.
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COCONUT PINEAPPLE UPSIDE DOWN CAKE - THE GOOD PLATE
From the-good-plate.com
Reviews 3Category DessertCuisine USA (Southern)Total Time 2 hrs
- To prepare the pan, melt butter and pour melted butter into 9x12 glass baking dish. Evenly distribute brown sugar. Place pineapple rings neatly, reserving juice Put two cherries inside each ring. Sprinkle coconut all around the area without rings. Spread crushed pineapple lightly over coconut. Don't use it all, reserve some for the cake batter. Set aside whilst preparing batter.
- Place softened butter into stand mixer and mix on medium for 1-2 minutes. Add sugar and cream until the butter is nice and fluffy. Add 1 tablespoon of the pineapple juice and the vanilla. Beat. In a large container, put the milk, remaining pineapple juice and oil. Sift the flour, baking powder and salt together. Alternating whilst beating all the while, add dry ingredients and liquid, with liquid last. Beat for about 2 more minutes, scraping the bowl as needed.
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- Twist off the crown of pineapple leaves and discard. Slice off the top and bottom ends of the pineapple to make flat surfaces. With a cut side down, use a large chef's knife to remove strips of the peel, following the curve of the pineapple as much as possible. When the peel is removed, cut the pineapple in half lengthwise, then in half again to make quarters. Place a quarter cut side down and cut off the pale-yellow core. Slice the quarter lengthwise into into 3/4 inch pieces, then cut the pieces crosswise into 1/2 inch chunks. Repeat with the the remaining quarters.
- In an 8" oven-proof skillet, combine the pineapple chunks, unrefined sugar and grated ginger. Cook over a medium flame, stirring occasionally, until the pineapple chunks are translucent and brown from the sugar and the sauce bubbles thickly, about 15 minutes. You should have around 1 1/2 cups of fruit.
- In a small saucepan, heat the lemongrass, coconut milk and half the sugar until very warm, swirling occasionally. Turn off the heat, cover the pot and steep for 30 minutes. Strain through a fine mesh sieve, pressing on the lemongrass to extract all the coconut milk. Discard the lemongrass.
COCONUT, PINEAPPLE AND PECAN UPSIDE DOWN CAKE | LOVEFOODIES
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- Line the bottom of the dish with the pineapple rings, then sprinkle the pecan nuts on top. Drizzle all over with the pancake syrup. Set aside.
- Make the cake batter - Cream butter and sugar until light in colour and fluffy. Add the 2 tablespoons of shredded coconut.
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