Pineapple-Coconut Cake

Canned pineapple rings rest in a decadent caramel glaze in this upside-down coconut-flavored cake that's soft, moist, and not too sweet.

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 438 Calories

Ingredients

• 2 cups all-purpose flour
• 1 cup white sugar
• 2 teaspoons vanilla extract
• 2 teaspoons baking powder
• 2 large eggs
• 1 cup coconut milk
• 2 tablespoons frozen whipped topping (such as Cool Whip®), thawed
• 1 (15.25 ounce) can pineapple rings in juice, divided
• 0.25 teaspoon salt
• 0.5 teaspoon vanilla extract
• 0.5 cup unsalted butter, softened
• 0.25 cup unsalted butter
• 0.5 cup brown sugar
• 0.25 cup grated coconut

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.