COCONUT PINEAPPLE UPSIDE DOWN CAKE
I have been making this cake for years. I have taken a retro dessert and turned it up a notch with coconut and extra pineapple.
It’s also easy to make as you are not making the cake from scratch. I like to make this in the summer, but it has also been requested as a birthday cake it’s so good.
COCONUT PINEAPPLE UPSIDE DOWN CAKE
Ingredients
- 1 box golden cake mix
- 1 can pineapple slices 540ml can
- 7 maraschino cherries
- 200 grams coconut flakes sweetened
- ½ cup brown sugar
Instructions
- Heat oven to 350°F.
- Drain the pineapple and reserve the juice.
- Make the cake according to the instructions on the box, expect replace some of the water with the pineapple juice from the can.
- Reserve 7 pineapple rings. Cut the rest of the pineapple into small pieces and add to the batter.
- Add the coconut to the batter. Mix well.
- In a 9 inch round baking pan, evenly distribute the brown sugar on the bottom.
- Place the pineapple rings in the pan. Put a cherry in the middle of the ring.
- Pour the batter in the pan.
- Bake 50 to 55 minutes or until toothpick inserted in center comes out clean.
- Run a knife around the edge of the pan to loosen cake. Turn pan over on a heatproof serving plate, but do not remove pan. Leave the pan over the cake while cooling so the brown sugar mixture can drizzle over cake.
- Once cooled. Remove pan carefully.
- Serve warm or at room temperature.
Notes
If you have leftovers, store in an airtight container in the fridge.
Using the pineapple juice. I use the whole can of pineapple for this cake, including the juice.
Usually the cake recipe calls for 1 1/4 cups water. Pour the pineapple juice from the can into the measuring cup then top up with water till you reach the amount required. This add that extra burst of pineapple to the cake.
This can also be made in a square dish. Just reserve enough pineapple rings and cherries for the top.