Like a pineapple upside-down cake, infused with the flavors of coconut and a caramel topping. Canned pineapple keeps it very soft, moist, and not too sweet.
Preparation Time
20 mins
Cooking Time
50 mins
Total Time
1 hr 10 mins
Calories
438 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Sift flour, baking powder, and salt together into a bowl.
Step 3
Separate pineapple rings and juice. Chop enough rings to fill a 1/4 cup measure. Pour 1/4 cup juice into a small bowl. Set aside remaining rings.
Step 4
Melt butter for caramel in a small saucepan. Add brown sugar, whipped topping, and vanilla extract. Whisk until smooth and bring to a boil. Pour caramel into a 9-inch round glass cake pan, coating the bottom evenly. Arrange pineapple rings over top, slicing them if desired. Set aside.
Step 5
Cream sugar and butter together in another bowl. Gradually add flour mixture and mix until it resembles a coarse pastry dough. Add eggs; mix thoroughly. Stir in coconut milk, pineapple chunks and reserved juice, and vanilla extract. Stir in grated coconut. Carefully pour batter over the glazed pan.
Step 6
Place the cake pan on top of a baking sheet and bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes.
Ingredients
2 cups all-purpose flour
1 cup white sugar
2 teaspoons vanilla extract
¼ teaspoon salt
½ teaspoon vanilla extract
2 teaspoons baking powder
2 large eggs
½ cup unsalted butter, softened
¼ cup unsalted butter
½ cup brown sugar
1 cup coconut milk
¼ cup grated coconut
2 tablespoons frozen whipped topping (such as Cool Whip®), thawed
1 (15.25 ounce) can pineapple rings in juice, divided
