Let me tell you, the moment that sweet, caramelized pineapple aroma hits your kitchen, you know you’re in for something truly special. The first time I baked this Coconut Pineapple Upside-Down Cake, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto a dessert that’s pure tropical magic. It wasn’t just the smell but the way the soft, buttery pineapple melded with the tender coconut-infused cake beneath. Honestly, it felt like a mini vacation for my taste buds.

Years ago, when I was knee-high to a grasshopper, my grandma used to make a similar version during our summer family get-togethers. I stumbled upon this recipe on a rainy weekend, looking to recreate that nostalgic feeling, but with a little modern twist. My family couldn’t stop sneaking slices off the cooling rack (and I can’t really blame them). This cake quickly became a staple for our backyard barbecues and birthday parties, always bringing smiles and a splash of sunshine to the table.

You know what? This Coconut Pineapple Upside-Down Cake is dangerously easy to make, bursting with tropical flavor and pure, nostalgic comfort. It’s perfect for potlucks, a sweet treat for your kids, or just to brighten up your Pinterest cookie board. After testing it multiple times in the name of research, of course, I can confidently say this recipe will be one you’ll want to bookmark and revisit all summer long.

Why You’ll Love This Coconut Pineapple Upside-Down Cake Recipe

Honestly, I’ve tried a handful of upside-down cakes, but this one stands out thanks to a few special touches that make it feel like a tropical getaway in every bite.

• Quick & Easy: Comes together in under an hour, perfect for those busy summer days when you want dessert without fuss.
• Simple Ingredients: No fancy trips to specialty stores — just pantry staples and fresh pineapple.
• Perfect for Summer: Whether it’s a Sunday brunch or a backyard party, this cake brings a bright, sunny vibe.
• Crowd-Pleaser: Kids love it, adults rave about it, and leftovers? They disappear fast.
• Unbelievably Delicious: That golden caramel pineapple topping paired with moist coconut cake is like a warm tropical hug.

This recipe isn’t just another pineapple upside-down cake. I blend shredded coconut right into the batter for an ultra-moist texture and a burst of flavor that’s subtle but unmistakable. Plus, I use light brown sugar for the caramel topping to add a richer depth without overpowering the tropical notes. When you bite into it, you’ll close your eyes and smile—trust me on this one.

It’s the kind of dessert that makes you want to invite friends over, just to share something memorable without any stress. Sweet, simple, and downright delicious, this Coconut Pineapple Upside-Down Cake is a summer winner every time.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, and fresh pineapple really makes the magic happen.

• For the Topping:
  • 1/4 cup (60g) unsalted butter, melted (adds richness and helps caramelize)
  • 3/4 cup (150g) light brown sugar, packed (for that deep caramel flavor)
  • 1 can (20 oz / 567g) pineapple slices in juice, drained (fresh works too, peeled and sliced)
  • Maraschino cherries or fresh cherries (optional, for garnish)
• For the Cake Batter:
  • 1 1/2 cups (190g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) buttermilk (or use milk with 1 tsp lemon juice as a substitute)
  • 1 cup (80g) shredded sweetened coconut (I recommend Bob’s Red Mill for best texture)

You can swap the all-purpose flour with almond flour for a gluten-free version, but keep in mind the texture will be slightly denser. For a dairy-free twist, use coconut oil instead of butter and a plant-based milk alternative with a splash of apple cider vinegar instead of buttermilk. In summer, fresh pineapple chunks can replace canned, giving it an extra juicy kick.

Equipment Needed

• 9-inch (23cm) round cake pan or cast-iron skillet (both work great for caramelizing the topping)
• Mixing bowls (preferably one large and one medium)
• Electric hand mixer or stand mixer (helps create a light, fluffy batter)
• Measuring cups and spoons (for precise ingredients)
• Rubber spatula (for folding in coconut without deflating batter)
• Cooling rack (to let your cake rest and cool evenly)

If you don’t have a cast-iron skillet, a heavy-bottomed oven-safe pan works just fine. I personally love using my Lodge cast iron because it caramelizes the sugar beautifully and gives a rustic charm. For those on a budget, a simple non-stick cake pan will do just fine—just be sure to grease it well to avoid sticking. Keep your tools clean and dry; caramel can be sticky business if left to harden.

Preparation Method

1. Preheat your oven to 350°F (175°C). Grease your 9-inch cake pan or cast iron skillet with butter, making sure to coat the bottom and sides thoroughly.
2. Prepare the caramel topping. In a small bowl, mix the melted butter and light brown sugar until well combined. Pour this mixture evenly into the bottom of your prepared pan. Arrange pineapple slices over the caramel in a single layer. If you want, place a cherry in the center of each pineapple ring for a pop of color.
3. Mix the dry ingredients for the cake. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
4. Cream the butter and sugar. In a large bowl, use your mixer to beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes. This step is key for a tender crumb.
5. Add eggs and vanilla. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract.
6. Alternate adding dry ingredients and buttermilk. Add about a third of the flour mixture to the butter mixture, then half of the buttermilk. Repeat, ending with flour. Mix until just combined—overmixing can make the cake tough.
7. Fold in shredded coconut. Using a spatula, gently fold in the coconut until evenly distributed.
8. Pour the batter over the pineapple layer. Smooth the top gently with the back of a spoon or spatula.
9. Bake for 40-45 minutes. Insert a toothpick into the center; it should come out clean. The cake will be golden and the edges may pull slightly away from the pan.
10. Cool briefly before flipping. Let the cake cool in the pan on a wire rack for about 10-15 minutes. Run a knife around the edges to loosen.
11. Invert the cake onto a serving plate. Carefully flip the pan over; the caramelized pineapple should now be on top, glossy and inviting.
12. Serve warm or at room temperature. This cake tastes incredible fresh, but it also keeps well for a day or two.

If you notice the caramel bubbling too fast during baking, tent the cake loosely with foil to prevent burning. The coconut adds moisture, so don’t be alarmed if the batter looks a bit thick—that’s exactly what you want for a moist crumb.

Cooking Tips & Techniques

One thing I’ve learned through trial and error is the importance of room-temperature ingredients. Cold eggs or butter can make your batter curdle or bake unevenly. I always take out my butter and eggs at least 30 minutes before starting.

When making the caramel topping, don’t skip melting the butter first—that mix gives the sugar a silky texture that spreads evenly and caramelizes without burning. Also, draining your pineapple slices well is crucial to avoid a soggy bottom.

If you want a more pronounced coconut flavor, toast your shredded coconut lightly in a dry skillet for a minute or two before folding it into the batter. Just don’t go too far or it’ll get bitter.

For even baking, avoid opening the oven door too early. A sudden temperature drop can cause your cake to sink in the middle, and nobody wants that.

When flipping the cake, place your serving plate on top of the pan and invert quickly but carefully. If some pineapple sticks to the pan, simply scoop it back on top—it still tastes amazing!

Variations & Adaptations

• Dietary Swap: Replace butter with coconut oil and use a flax egg for a vegan version. Use gluten-free flour blend to make it gluten-free.
• Flavor Twist: Add a teaspoon of rum extract or a splash of dark rum to the batter for a boozy tropical vibe that’s fantastic for adult gatherings.
• Seasonal Adaptation: Swap pineapple for mango slices or peach halves in late summer for a fresh twist. You can also mix in some macadamia nuts on top for crunch.

Personally, I once tried adding a teaspoon of freshly grated ginger to the batter—it gave the cake a subtle zing that paired beautifully with the sweet pineapple and coconut. Definitely worth a shot if you like a little heat!

Serving & Storage Suggestions

This Coconut Pineapple Upside-Down Cake is best served slightly warm or at room temperature. A scoop of vanilla ice cream or a dollop of whipped cream transforms it into a decadent treat. For a refreshing touch, pair it with a cool glass of iced tea or a tropical cocktail like a pina colada.

Store leftovers covered at room temperature for up to two days or in the refrigerator for up to five days. When refrigerated, bring to room temperature or warm gently in the microwave (about 20 seconds) before serving to revive that soft texture.

You can also freeze the cake, wrapped tightly in plastic wrap and foil, for up to 3 months. Thaw overnight in the fridge, then warm slightly before serving. The flavors actually deepen over time, making it even more luscious the next day.

Nutritional Information & Benefits

Per slice (based on 10 servings), this cake contains approximately 280 calories, 12g fat, 38g carbohydrates, and 3g protein. It’s a dessert with a tropical twist, offering a modest dose of dietary fiber from the shredded coconut and pineapple.

Pineapple is rich in vitamin C and bromelain enzymes, which aid digestion and have anti-inflammatory properties. Coconut adds healthy fats that provide sustained energy. For those mindful of allergens, this recipe contains dairy, eggs, and gluten but can be adapted as noted.

Honestly, this cake strikes a nice balance between indulgence and nourishment—it’s a sweet treat that brings a little sunshine without going overboard.

Conclusion

This Coconut Pineapple Upside-Down Cake is more than just a dessert; it’s a little slice of tropical paradise you can make in your own kitchen. Its buttery caramelized pineapple topping and moist coconut cake create a comforting yet bright flavor combo that’s perfect for summer gatherings or anytime you need a sweet escape.

Feel free to customize it with your favorite tropical fruits or make it vegan or gluten-free—it’s a forgiving recipe that welcomes creativity. I love how this cake brings back warm memories while making new ones around my table.

If you try this recipe, I’d love to hear how it turned out or what variations you experimented with! Go ahead and leave a comment, share with your friends, or pin it for your next summer celebration. Happy baking, and may your kitchen always smell like sunshine!

FAQs About Coconut Pineapple Upside-Down Cake

Can I use fresh pineapple instead of canned?

Absolutely! Just make sure to peel, core, and slice your fresh pineapple. Pat the slices dry with paper towels to avoid excess moisture that could make the cake soggy.

How do I prevent the cake from sticking when flipping?

Grease your pan generously with butter and consider dusting lightly with flour. Let the cake cool for 10-15 minutes before flipping to help it release cleanly.

Can I make this cake ahead of time?

Yes! Bake it the day before and store covered at room temperature or in the fridge. Bring it to room temperature or warm slightly before serving for best texture.

Is it possible to make this recipe vegan?

Yes, swap butter for coconut oil, eggs for flax eggs, and use plant-based milk with vinegar instead of buttermilk. The texture will be slightly different but still delicious.

What’s the best way to toast shredded coconut?

Place shredded coconut in a dry skillet over medium heat. Stir continuously for 2-3 minutes until golden and fragrant. Watch closely to avoid burning.

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