Pineapple and Toasted Coconut Upside Down Cake
A retro cake with a twist for that perfect tropical treat
Pineapple Upside Down Cake conjures up thoughts of the 1970s. Pineapple rings bejewelled with glace cherries. I have very fond memories of Pineapple Upside Down Cake because it was one of the bakes we made in Home Economics in secondary school when I was 11 years old - that would have been 1983!
The teacher was very kind and very patient. She was even understanding when one of my friends dropped her cake before it even made it into the oven - making it a very raw upside down on the floor cake. She scooped it up, reassembled it and warned to not eat it once it was baked.
How have I updated this pineapple upside down cake?
This cake is less 1970s. It has no gaudy designs and bright red cherries. But is more tropical with the addition of toasted coconut.
Pineapple and coconut is a classic flavour pairing, think Pina Colada in a cake. They both grow in the tropical and sub-tropical climates and taste great together. I was never really sure where glace cherries actually fit with the flavour of pineapple. Perhaps they were just there to make it look ‘pretty’. This cake ditches the cherries and adds an appropriate flavour instead AND it has a great texture.
Coconut needs a bit of care
When adding coconut you can of course just bung it in and mix it up. It will taste fine. It will give the cake texture. But it can do so much more than that!
Toasting coconut will help to amplify the flavours in coconut. The natural sugar and oil in the coconut will caramelise to intensify the coconutty flavour. It will also make it crunchier and less ‘bitty’. The texture of little bits caught in your teeth is actually why I never thought I liked coconut. I have since learnt that coconut can be so much more than bland and limp.
I personally used flaked coconut which I toasted and then whizzed up in a Nutribullet/blender. This allowed the oils to be released and impart even more coconut flavour into the cake. you can however use desiccated coconut, but don’t whizz it up or you’ll just have coconut dust and no texture what so ever.
Ingredient, recipe notes and a downloadable PDF after the recipe.
Pineapple and Toasted Coconut Upside Down Cake
Makes an 8” x 8” Square Traybake or a 9” Round Cake
Topping Ingredients
50gms Butter
50gms Light Brown Sugar
6-8 tinned Pineapple Rings
Cake Ingredients
280gms Light Brown Sugar
180gms Oil
4 Eggs
4tbspn Milk
240gms Plain Flour
2tspn Baking Powder
0.5tspn Salt
100gms Coconut
Instructions
Preheat your oven to 150°c fan, 170°c, 325°f, GM4
Line you cake tin with non-stick baking parchment. Grease the sides of the tin either with butter or oil
First make the topping. The top of the cake bakes in the base of the tin. Melt the butter and pour evenly onto the baking parchment
Sprinkle the brown sugar over the melted butter
Drain the syrup from the pineapple and cut if necessary. I cut mine into quarters
Arrange the pineapple in an appropriate pattern. I did lines of quarters as I was going to cut my cake into rectangular slices
Place the cake tin into the fridge whilst you mix the cake so the butter can resolidify
Next toast the coconut by spreading it out onto a baking sheet lined with baking parchment. Bake for 5 minutes until lightly toasted. Remove from the oven and place to one side to cool
Whilst the coconut is cooling make the cake. In a large mixing bowl, or in a stand mixer with the paddle attachment mix the oil and sugar
Add the eggs and mix until light and fluffy
Add the flour, baking powder and salt and mix until just combined
Lastly, add the cooled coconut and mix by hand until will distributed
Remove the cake tin from the fridge and pour the cake mix over the pineapple topping
Bake for 35-40 minutes, or until the top bounces back when lightly pressed
Once baked remove from the oven and allow to cool for 10-15 minutes in the tin
To turn out, run a sharp knife around the inside edge of the cake tin. Place the serving dish, or a chopping board over the cake tin and turn upside down
Lift off the cake tin, and carefully peel back the baking parchment to reveal the pineapple design on the top
Download a Printable PDF Recipe:
Ingredient and Instruction Notes
Pineapple
I used tinned pineapple in syrup. I drained and dried the rings before chopping into quarters. You could use fresh pineapple, but I’m going to be honest I don’t know how it’ll turn out.
Butter and Brown Sugar
These ingredients together form a syrupy caramel over the pineapple and help keep the pineapple moist when baking. Placing it in the fridge will help set the butter and stop it from mixing with the cake batter.
You can use plant based block butter in this recipe.
Coconut
I used flaked coconut which I whizzed up in a food processor before toasting. This helped to release the oils in the coconut.
You can also use desiccated coconut. I would also recommend toasting it to give the best flavour. However, I wouldn’t whizz it up as it’ll be so fine you won’t have any texture.
Oil
I used a flavourless oil such as rapeseed or sunflower oil. You can use whichever oil you feel most comfortable with. However, be aware if you use an oil with flavour such as Olive Oil your cake flavour may be affected.
Sugar
I used light brown sugar to give the cake a more caramel flavour. You can us white sugar if that’s what you have but the end cake may not be as dark in colour or caramel in flavour.
Eggs
I use UK Medium eggs. You can use UK Large if that’s what you have. Read my post about the difference between Medium and Large Eggs here.
Milk
I used dairy semi skimmed milk. You can use skimmed, full or a plant based milk if that’s what you have.
Flour and Raising Agent
I use plain flour with baking powder added for the best texture. You can use self raising flour if that’s what you have and omit the baking powder.
This cake will work well with gluten free flour and baking powder. I would recommend using a xanthan gum for the best texture.
Salt
Always season your bakes for the best flavour
FAQs
How long should I leave it before I turn it out?
I recommend leaving it 10-15 minutes. That way the caramel made from the sugar and butter will have cooled and set a little. If you leave it to cool fully it may stick to the bottom of the tin/parchment
How long will this Toasted Coconut and Pineapple Upside Down Cake keep?
This cake should keep up to 4 days in an airtight container. As it contains fruit it should not be left out of the refrigerator for more than a day.
This cake can also be frozen for up to 3 months. Wrap it in clingfilm and foil before freezing.
To defrost, place on a wire rack. Do not unwrap until it has come fully to room temperature.
How is the best way to flip the cake?
Run a sharp knife around the inside edge of the cake tin. Place your serving dish over the cake tin and turn the whole lot upside down. Lift the cake tin off the cake, and very carefully peel back the parchment.
Can I use butter instead of oil?
Yes, this cake can be made using a traditional butter or baking spread. Replace the oil with 225gms of butter or baking spread.
Can I make this gluten free or dairy free?
Yes. You can easily swap to gluten free or plant based ingredients should you need to
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