Learn how to make Pineapple Coconut Upside Down Cake | Step wise recipe with video for Pineapple and Coconut Upside Down Cake
Juicy Pineapple pieces arranged in beautiful pattern with Cherries peeping out from in between. Moist as it is soaked a bit in pineapple juice and soft with a beautiful crumb.
Checkout the detailed Video recipe in Recipe Card
If you love Pineapple and if you love Coconut, you are definitely going to love this Tropical Pineapple and Coconut Upside Down cake!!
This is one such delicious dessert on it’s own, one of our family favorite.You don’t even feel the need to frost it..So simple and such a delight with beautiful colors.
What is Upside Down Cake
Upside Down Cakes are fun to bake.. Fruits like Apples, Pear, Peaches, Pineapple or infact any seasonal fruit.The fruit toppings are lined at the bottom drenched in caramelized sugar. Once the cake is baked, the cake is depanned, the toppings show up!! One of the most popular is the one with Pineapple!!
Pineapple is for us is a happy fruit , bright and so juicy!! We love to drink pineapple smoothies, pineapple lassi, add in raita, grilled pineapple salad with fruits or eat it just like that or even better bake a cake!!
Adding Coconut flakes is a bonus here to perk up the tropical flavors. I layered the pineapple pieces in jaggery instead of sugar and then topped with coconut flakes. The outcome is a wonderful mix of toasted caramelized coconut and pineapple flavorful. You will have to bake this cake yourself to check how delicious it tastes.
Perfect for your backyard summer parties or simply with a cup of your favorite coffee or even with Masala Chai.
Celebrate with Cake
Any celebration is incomplete with sweets or desserts..Celebration time, ask any kid they say, they want a cake..
So, here we Foodies at Foodies Monday Blophop are also celebrating our special 250th week with Cakes.Almost 5 yrs for the ones who are there since the beginning. I joined this wonderful group of talented bloggers from the 171st week with my Kale and Spinach Saag with Paneer Kofts . In this close knit group, we share our recipe ideas, cook from each other’s blog, help to improvise on SEO for good blog traffic!!
Every week a theme is decided recommended by one the blogger, and we also cook anything related with the theme and shared in group. And since then shared so many wonderful recipes, learned so much from everyone in the group. We also celebrated the 200th theme and now here we are at the 250th one!!
So here is my Juicy Pineapple and Coconut Upside Down Cake for our 250th Week!!, which is so simple to make though it make sound a bit tricky and elaborate.
Celebrate your special occasions with this so simple and easy to make Pineapple and Coconut Upside Down Cake.
Ingredients for Pineapple and Coconut Upside Down Cake
To bake this delicious cake, I used Whole Wheat Flour. If you follow my posts, I make my own Cake Flour, with Whole Wheat, Cornflour and leavening agents. A much healthier way to enjoy your favorite bakes. You can use All Purpose Flour or a mix of both the flours.
For Sweetener, I have used Raw Cane Sugar in cake batter and Jaggery to caramelize pineapple pieces. You can use castor sugar or even jaggery or brown sugar, which ever suits you.
Unsweetened Coconut Flakes for the nutty coconut flavor. You can skip it if you don’t want to use.
I have used 2 eggs here for the leavening along with a 1/2 tsp of Baking Powder.
For the eggless version, you can checkout my Vanilla Eggless Cake Recipe. Make Eggless cake batter,add coconut flakes, adjust consistency of batter by adding liquid(milk/juice).Also, follow the same process of layering pineapple rings.
Sour Cream for the softness . You can use Greek Yogurt or thick yogurt in place of sour cream.
A mix of Butter and Oil(1:1), makes the cake buttery and also keeps it moist with a beautiful crumb.
Star ingredient here are the Pineapple rings. You can use canned pineapple rings and use the syrup for soaking the cake once it is baked(optional).
Or, you can cut pineapple slices in desired shape and arrange in the pattern you like.
A tip to get perfect Pineapple rings from fruit just like the canned ones or store bought..is to use Cookie Cutter. You can make the holes also using it to accommodate the cherries.. (do check the video on how I do it).
Maraschino Cherries are commonly used in cake,since I didn’t had it, I decorated Pineapple pieces with fresh cherry pieces. Pitted and cut in half.
Pineapple Juice in Cake
Many people add pineapple juice in cake batter to get the pineapple flavor. I have added pineapple essence and also some juice for the flavor . Also, an optional step is to soak the cake lightly in pineapple juice. This gives a moist cake rich with Pineapple flavor. For that, once the cake is baked, I drizzle pineapple juice when the cake is warm.. Cake soaks up the syrup and this adds a lovely pineapple flavor to it.. You can add Vanilla Essence/Lemon Essence or Coconut Essence.
If you want to add/replace the milk in batter with pineapple juice, the cook juice with a tsp of sugar, cool a bit and then add in batter. Do not use fresh Pineapple Juice, your cake won’t rise well.(Check out the video)
Pineapple and Coconut Upside Down Cake
- 1½ Cup Whole Wheat Flour
- ¼ Cup Cornstarch/Cornflour(in India)
- ½ tsp Baking Powder
- ½ Cup Unsweetened Coconut Flakes
- ¼ Cup Oil
- ¼ Cup Butter
- ¾ Cup Raw Cane Sugar optional Jaggery Powder/Coconut Sugar/Castor Sugar
- 1 tsp Pineapple Essence
- 2 Eggs
- ¼ Cup Greek Yogurt(optional) or use Thick Curd/Sour Cream
- 1 Cup Milk use as required
For Pineapple Layer
- 6-7 Pineapple Rings/Slices Canned or Fresh
- 2 tbsp Jaggery Powder/Coconut Sugar/Brown Sugar or use Castor Sugar
- ¼ Cup Unsweetened Coconut Flakes(optional)
To make Pineapple Syrup
- 1 Cup Fresh Pineapple Juice
- ½ Cup Water
- 1 tsp Raw Cane Sugar or use any and as required
- 6-7 Fresh Cherries(pitted and cut in half or use full) Maraschino Cherries
- Switch on the oven and pre-heat at 350°F or 180°C.
- Sift Whole Wheat Flour, Corn Flour and Baking Powder together.
Line Pan with Pineapple Slices
- Line a round cake pan with parchment paper.(I used Round cake tin of 7" diameter)
- Add a tsp of butter to cake tin and keep in oven to warm it.
- Once the butter melts, carefully take it out, add sugar to it. Spread in pan.
- Layer Pineapple slices/rings in desired pattern.
- Arrange Cherries on holes /spaces in between pineapple slices. In place of cherries you can add nuts like walnuts/pecans.
- Sprinkle Coconut flakes on top of pineapple slices.
- Keep it aside and make batter.
- In a mixing bowl, add oil, butter and sugar. Cream till light and fluffy.
- Add eggs one by one mix and then add sour cream, essence and mix again.
- Now add flour mix, add milk or pineapple juice slowly by slowly and fold the batter lightly.
- Add coconut flakes at last and fold in batter. Adjust the consistency of batter if it is thick.
- Cake batter should be of flowing ribbon like consistency.
- Transfer batter in layered cake pan.
- Bake at 350°F or 180°C for 30-40 mins.
- Check cake after 30 mins. Insert a tooth pick in center, if batter is sticking to it, bake again for another 10-15 mins.
- Incase, the cake starts drying from the top but has sticky batter on tooth pick, cover it with aluminium foil and bake.
- Once done, take it out. Keep it on counter. Poke at radmon places with tooth pick.
- Drizzle about 2-3 tbsp of pineapple syrup, let it rest there or a few minutes and then demould it carefully. This step is optional. You can skip if you don't want to soak cake in juice.
- You can line the dish or cooling rack with parchment paper as the top now bottom after de-moulding/de-panning with be slightly moist.
- Let it cool completely and the cut and enjoy it!!
Whenever you make this delicious juicy Pineapple and Coconut Upside Down Cake, do give me your feedback in comments. You can post your feedback with the pic on my FB page or tag me on Instagram(#foodtrails25). Pin the recipe for later use.
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