Recipes Food

Coconut Pineapple Upside Down Cake

Ingredients 

FOR THE COCONUT PINEAPPLE TOPPING:

  • 1/2 cup butter
  • 1/2 cup packed brown sugar
  • 1 cup shredded coconut
  • 8 1/2 ounces crushed pineapple (drain, but reserve juice)

FOR THE CAKE:

  • 1/2 cup shortening
  • 1/2 cup milk
  • 1/2 cup pineapple juice
  • 2 large eggs
  • 1/2 cup granulated sugar 110 grams
  • 1 teaspoon vanilla extract
  • 1 package instant pineapple cream pudding (vanilla pudding: 3.4 ounces)
  • 1 1/2 cups all purpose flour  195 grams
  • 3 teaspoons aluminum free baking powder
  • 1/2 teaspoon salt

WHIPPED CREAM:

  • 2 cups heavy whipping cream
  • 6 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions 

PREPARE THE COCONUT PINEAPPLE TOPPING

  • Spray two 8″ round cake pans with cooking spray.
  • Melt the butter and divide it between the two pans.
  • In a small bowl, mix together the brown sugar, coconut and drained pineapple. Mix well, then divide between the two pans, spreading the mix to cover the bottom.
  • Set the pans aside.

FOR THE CAKE:

  • Preheat the oven to 350 degrees Fahrenheit.
  • In the bowl of a stand mixer, mix the shortening, milk, pineapple juice, eggs, sugar and vanilla extract. Mix well.
  • Add in the pudding mix, flour, baking powder and salt. Beat for 3 minutes at medium speed, scraping the bowl as needed.
  • Divide the batter between the two pans, pouring the batter over the pineapple coconut mixture. Spread the batter carefully to cover the topping.
  • Bake at 350 degrees for 35-40 minutes or until the top springs back when you touch it lightly. 
  • Cool the cakes for 5 minutes, then invert onto a cooling rack to cool completely. 

PREPARE THE WHIPPED CREAM:

  • In a stand mixer using the whisk attachment, beat together the whipping cream, powdered sugar and vanilla until stiff peaks form.

ASSEMBLE THE CAKE:

  • Place a cake layer on a cake plate.
  • Smooth the whipped cream over the first layer. 
  • Place the second cake on top.
  • Smooth the whipped cream frosting over the top and sides of the cake.
  • Garnish with shredded coconut and drained crushed pineapple if desired.
  • Store in the refrigerator.

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