Pineapple Coconut Upside-Down Cake

Sunday Dinner

Guacamole with Tomatillos and Poblanos
Tortilla Chips

Arroz con Pollo
Stewed Black Beans

Pineapple Coconut Upside-Down Cake
with lightly sweetened whipped cream

I could use a break from the cold, snow, and gray skies, but a vacation to somewhere warm and sunny is not in the cards right now. So for now, the best way for me to escape the current weather conditions is through food. This menu will certainly do the trick.

Pineapple Upside-Down Cake is a classic dessert that has either gotten lost in grandma’s recipe files or just forgotten about. I always wanted to enjoy Upside-Down Pineapple cakes, but they usually have canned pineapple slices and maraschino cherries and I am just not a fan of those ingredients. I found this recipe for Pineapple Coconut Upside-Down Cake in Delicious. magazine a few years ago. The recipe called for caramelized fresh pineapple slices, dried coconut, and lemon juice. I knew right then that it was a winner for me.

For a single layer, this is a big, dense cake. I bake it in an 8-inch by 2-inch diameter cake pan and it fills the entire pan. Like many sweets and savories, baking this a day ahead seems to improve the flavor and texture when eaten on that second day. The pineapple juices seep into the inverted cake, keeping it moist and tender. Serve it with lightly sweetened whipped cream–mmm, so good! I will be dreaming about a warm and tropical getaway tonight. Happy Sunday!

Pineapple Coconut Upside-Down Cake

By Nicole Prep: 25 minsCook: 1 hr 15 minsTotal: 1 hr 40 mins Servings: 10 Made with fresh pineapple and not canned, this cake is right-side up in flavor!

Equipment

• 8-inch round cake pans

Ingredients 

• ½ small ripe pineapple, peeled
• 6 ounces (12 tablespoons) unsalted butter, softened, plus 3 tablespoons for sautéing
• 1 cup granulated sugar, plus 2 tablespoons for sautéing
• 3 extra-large eggs
• 1 tablespoon lemon juice
• ½ teaspoon pure vanilla extract
• 1 ½ cups unbleached all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon kosher salt
• ½ cup unsweetened coconut

Instructions 

1. Preheat the oven to 350ºF. Line an 8-inch round cake pan with parchment paper and lightly grease with non-stick baking spray. Halve the pineapple into 2 wedges and remove the core. Thinly slice into ¼-inch slices.
2. Heat 3 tablespoons of the butter in a large non-stick sauté pan over medium-high heat. Add the 2 tablespoons of sugar and stir until melted. Add the pineapple slices and cook until lightly caramelized, about 3 minutes on each side. Arrange the pineapple slices on the bottom of the prepared cake pan, overlapping so there are no gaps. Using a rubber spatula, scrape any buttery pan juices over the pineapple.
3. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat the remaining butter and sugar until light and fluffy, about 5 minutes. Add the eggs one at a time, beating well after each addition. Beat in the lemon juice and vanilla. Reduce the speed to low and gradually add the flour mixture. Add the coconut and mix until blended.
4. Pour the batter evenly over the pineapple slices, smoothing with an off-set spatula. Gently rap the cake pan on the edge of the counter to remove any air bubbles, smoothing out any air pockets. Bake for 45 minutes to 1 hour or until a cake tester comes out clean. Tent it lightly with aluminum foil for the last 15 minutes if it appears to be browning too quickly. Remove from the oven and cool in the pan for 10 minutes. Turn the cake onto a wire rack to cool completely. Serve with lightly sweetened whipped cream. Enjoy!

Nutrition

Calories: 338kcal, Carbohydrates: 42g, Protein: 4g, Fat: 18g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 86mg, Sodium: 224mg, Potassium: 117mg, Fiber: 2g, Sugar: 25g, Vitamin A: 523IU, Vitamin C: 22mg, Calcium: 69mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.