Pineapple Coconut Upside-Down Cake
“This pineapple coconut upside-down cake is one of my favorites! The tropical flavours remind me of being on vacation with my family in the Caribbean. It brings back so many fun memories.” —Stephanie Pichelli, Toronto, Ontario
Photo: Taste of Home
|Servings||Prep Time||Cook Time|
|12servings||30minutes||55minutes + cooling|
|55minutes + cooling|
- 1 can unsweetened sliced pineapple drained, 20 ounces
- 3/4 cup unsalted butter softened
- 1/4 cup coconut oil
- 1-1/2 cups sugar
- 2 large egg yolks room temperature
- 1 tsp coconut extract
- 3 cups cake flour
- 3 tsp baking powder
- 1/2 tsp salt
- 1 can coconut milk 13.66 ounces
- 6 large egg whites room temperature
- 1/8 tsp cream of tartar
- toasted sweetened shredded coconut optional
- Preheat oven to 350°. Arrange pineapple in a single layer in a well seasoned 12-in. cast-iron or other ovenproof skillet.
- In a large bowl, cream butter, coconut oil and sugar until light and fluffy, about 4 minutes. Add egg yolks, one at a time, beating well after each addition. Beat in coconut extract. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with coconut milk, beating well after each addition.
- With clean beaters, beat egg whites and cream of tartar on high speed just until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites. Spread over pineapple. Bake until a toothpick inserted in center comes out clean, 55-60 minutes. Cool 10 minutes before inverting onto a serving plate. Serve warm with toasted coconut, if desired.
1 slice: 458 calories, 22g fat (17g saturated fat), 61mg cholesterol, 262mg sodium, 59g carbohydrate (31g sugars, 1g fiber), 6g protein.