Coconut Ginger Pineapple Upside Down Cake
Dive into a tropical paradise with this Coconut Ginger Pineapple Upside Down Cake, a vibrant twist on the classic dessert! This moist, golden cake is crowned with caramelized pineapple slices and optional maraschino cherries, creating a stunning centerpiece for any occasion. The batter, infused with creamy coconut milk, finely chopped crystallized ginger, and a hint of vanilla, delivers an irresistible burst of warmth and tropical flavor. A touch of melted coconut oil ensures a tender crumb, while a sprinkling of shredded coconut as garnish adds the perfect finishing touch. Simple yet impressive, this recipe takes just 20 minutes to prepare and is baked to perfection in 40 minutes. Serve it as a luscious dessert or sweet treat that transports your taste buds to a sunny island getaway!
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Recipe Information
Ingredients
- 4 tablespoons Unsalted butter (for topping)
- 0.5 cup Brown sugar
- 8 slices Fresh pineapple slices (or canned, drained)
- 8 pieces Maraschino cherries (optional)
- 1.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Ground ginger
- 0.25 teaspoon Salt
- 0.75 cup Granulated sugar
- 0.25 cup Coconut oil, melted
- 2 large Eggs
- 0.5 cup Coconut milk (full-fat, canned)
- 1 teaspoon Vanilla extract
- 2 tablespoons Crystallized ginger, finely chopped
- 0.25 cup Shredded coconut (for garnish)
Instructions
Preheat your oven to 350°F (175°C) and generously grease a 9-inch round cake pan.
In a small saucepan, melt the butter over low heat. Stir in the brown sugar until combined, then pour the mixture evenly into the prepared cake pan.
Arrange the pineapple slices in a single layer over the brown sugar mixture. Place a maraschino cherry in the center of each pineapple slice, if using. Set aside.
In a medium mixing bowl, whisk together the flour, baking powder, ground ginger, and salt. Set aside.
In a large mixing bowl, beat the granulated sugar and melted coconut oil together until smooth. Add the eggs, one at a time, beating well after each addition.
Stir in the coconut milk and vanilla extract until combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until no streaks of flour remain. Do not overmix.
Fold in the finely chopped crystallized ginger for an extra burst of flavor.
Pour the batter over the pineapple slices in the cake pan, spreading it evenly with a spatula.
Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes.
Carefully run a knife around the edges of the cake to loosen it. Place a serving plate over the pan and invert the cake onto the plate. Tap the bottom of the pan gently to release the cake.
Let the cake cool completely before garnishing with shredded coconut, if desired. Slice and serve to enjoy the tropical flavors!
Nutrition Facts
Calories |
454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.8 g | 25% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 222 mg | 10% | |
| Total Carbohydrate | 66.9 g | 24% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 45.2 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 41 mg | 3% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 223 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
