Coconut Ginger Pineapple Upside Down Cake Recipes

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PINEAPPLE COCONUT UPSIDE-DOWN CAKE



Pineapple Coconut Upside-Down Cake image

This recipe is one of my favorites! The tropical flavors remind me of being on vacation with my family in the Caribbean-I have so many fun memories. -Stephanie Pichelli, Toronto, Ontario

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 12 servings.

Number Of Ingredients 13

1 can (20 ounces) unsweetened sliced pineapple, drained
3/4 cup unsalted butter, softened
1/4 cup coconut oil
1-1/2 cups sugar
2 large egg yolks, room temperature
1 teaspoon coconut extract
3 cups cake flour
3 teaspoons baking powder
1/2 teaspoon salt
1 can (13.66 ounces) coconut milk
6 large egg whites, room temperature
1/8 teaspoon cream of tartar
Toasted sweetened shredded coconut, optional

Steps:

  • 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, 5-7 minutes. Add egg yolks, 1 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 egg whites into batter, then fold in remaining egg 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.

Nutrition Facts : Calories 458 calories, Fat 22g fat (17g saturated fat), Cholesterol 61mg cholesterol, Sodium 262mg sodium, Carbohydrate 59g carbohydrate (31g sugars, Fiber 1g fiber), Protein 6g protein.

COCONUT-GINGER PINEAPPLE UPSIDE-DOWN CAKE



Coconut-Ginger Pineapple Upside-Down Cake image

From Cook's Illustrated, September 2004. A 9-inch cake pan with sides that are at least 2 inches high is recommended. For a cake with a light tender crumb, it is important to cream the butter and sugar well and to have the eggs at room temperature.

Provided by swissms

Categories     Dessert

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 15

1 medium fresh pineapple, cut into 1/2-inch pieces (about 4 pounds)
1 cup firmly packed light brown sugar (7 ounces)
2 teaspoons grated fresh ginger
3 tablespoons unsalted butter
1/2 teaspoon vanilla extract
1 1/2 cups unbleached all-purpose flour (7 1/2 ounces)
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
8 tablespoons unsalted butter, softened but still cool (1 stick)
1/2 cup granulated sugar (5 1/4 ounces)
3/4 cup sweetened flaked coconut
1 teaspoon vanilla extract
2 large eggs, at room temperature
1 egg white, at room temperature
1/2 cup coconut milk, at room temperature

Steps:

  • Lightly spray 9-inch round, 2-inch deep cake pan with nonstick cooking spray; set aside.
  • Pineapple topping:
  • Combine pineapple, brown sugar, and ginger in 10-inch skillet; cook over medium heat, stirring occasionally during first 5 minutes, until pineapple is translucent and has light brown hue, 15 to 18 minutes. Empty fruit and juices into mesh strainer or colander set over medium bowl. Return juices to skillet, leaving pineapple in strainer (you should have about 2 cups cooked fruit). Simmer juices over medium heat until thickened, beginning to darken, and mixture forms large bubbles, 6 to 8 minutes, adding any more juices released by fruit to skillet after about 4 minutes. Off heat, whisk in butter and vanilla; pour caramel mixture into prepared cake pan. Set aside while preparing cake. (Pineapple will continue to release liquid as it sits; do not add this liquid to already-reduced juice mixture.).
  • Cake:
  • Adjust oven rack to lower-middle position and heat oven to 350 degrees. Whisk flour, baking powder, and salt in medium bowl; set aside.
  • In bowl of standing mixer fitted with flat beater, cream butter, sugar and coconut at medium-high speed until light and fluffy, 3 to 4 minutes. Reduce speed to medium, add vanilla, and beat to combine; one at a time, add whole eggs then egg white, beating well and scraping down bowl after each addition. Reduce speed to low; add about one-third of flour mixture and beat until incorporated. Add half of coconut milk and beat until incorporated; repeat, adding half of remaining flour mixture and remaining coconut milk, and finish with remaining flour. Give final stir with rubber spatula, scraping bottom and sides of bowl to ensure that batter is combined. Batter will be thick.
  • Working quickly, distribute cooked pineapple in cake pan in even layer, gently pressing fruit into caramel. Using rubber spatula, drop mounds of batter over fruit, then spread batter over fruit and to sides of pan. Tap pan lightly against work surface to release any air bubbles. Bake until cake is golden brown and toothpick inserted into center of cake comes out clean, 45 to 50 minutes. Cool 10 minutes on wire rack, then place inverted serving platter over cake pan. Invert cake pan and platter together; lift off cake pan. Cool to room temperature, about 2 hours; then cut into pieces and serve.

CREAM OF COCONUT PINEAPPLE UPSIDE-DOWN CAKE



Cream of Coconut Pineapple Upside-Down Cake image

I came up with this after mistakenly buying cream of coconut, thinking it was coconut cream. Cream of coconut is usually used for making pina coladas (e.g. Coco Goya® Cream of Coconut) and is not the same thing as coconut cream. It turned out so great I had to go back and buy another can!

Provided by Carl1121

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 1h47m

Yield 12

Number Of Ingredients 13

¼ cup brown sugar
¼ cup butter
7 tablespoons unsweetened coconut flakes
2 cups all-purpose flour
¾ teaspoon baking powder
¼ teaspoon salt
2 egg whites
1 cup white sugar, divided
7 ⅓ tablespoons butter
1 (15 ounce) can cream of coconut
1 (8 ounce) can pineapple chunks, juice reserved, divided
2 egg yolks
½ teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking pans.
  • Place brown sugar, 1/4 cup butter, and coconut flakes in a microwave-safe container and heat until warm, about 2 minutes. Mix into a paste.
  • Combine flour, baking powder, and salt in a separate bowl. Whip egg whites in a metal bowl with a clean electric mixer until stiff peaks are formed.
  • Beat 1/2 cup white sugar and 7 1/3 tablespoons butter in a bowl with an electric mixer until creamy. Add remaining 1/2 cup white sugar, cream of coconut, reserved pineapple juice, egg yolks, and vanilla extract; mix thoroughly. Add the flour mixture; stir batter slowly until fully combined. Fold in the whipped egg whites using a spatula.
  • Spread the brown sugar paste over the bottoms of the prepared pans. Arrange pineapple chunks on top. Pour in the batter.
  • Bake in the preheated oven until tops are brown and crisp and a toothpick inserted into the centers comes out clean, about 1 hour. Let cool, about 25 minutes. Flip cakes over onto a serving plate and out of the baking pans.

Nutrition Facts : Calories 437.5 calories, Carbohydrate 62.3 g, Cholesterol 63 mg, Fat 20.3 g, Fiber 1.3 g, Protein 3.6 g, SaturatedFat 14.1 g, Sodium 188.7 mg, Sugar 45.5 g

PINEAPPLE COCONUT UPSIDE-DOWN CAKE



Pineapple Coconut Upside-Down Cake image

A yellow cake mix flavored with sour cream jump starts this classic dessert. Coconut joins pineapple, cherries and brown sugar in the buttery topping.

Provided by My Food and Family

Categories     Baking Ingredients

Time 50m

Yield 16 servings

Number Of Ingredients 10

1/2 cup butter
2/3 cup packed brown sugar
3 cans (8 oz. each) pineapple rings, drained
7 maraschino cherries, halved
1 cup BAKER'S ANGEL FLAKE Coconut
1 pkg. (2-layer size) yellow cake mix
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup water
1/4 cup oil
3 eggs

Steps:

  • Heat oven to 350°F.
  • Add 1/4 cup butter to each of 2 (9-inch) round pans; place in oven to melt. Remove from oven; sprinkle with sugar.
  • Arrange pineapple and cherries over sugar in pans; sprinkle with coconut.
  • Beat remaining ingredients with mixer until blended; pour over coconut.
  • Bake 35 min. or until toothpick inserted in centers comes out clean. Immediately invert onto serving plates.

Nutrition Facts : Calories 350, Fat 19 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 65 mg, Sodium 300 mg, Carbohydrate 42 g, Fiber 1 g, Sugar 33 g, Protein 4 g

PINEAPPLE-COCONUT UPSIDE-DOWN CAKE



Pineapple-Coconut Upside-Down Cake image

Make and share this Pineapple-Coconut Upside-Down Cake recipe from Food.com.

Provided by Shirl J 831

Categories     Dessert

Time 55m

Yield 10 serving(s)

Number Of Ingredients 13

2 tablespoons light corn syrup
6 tablespoons margarine, soft and divided
1/2 cup packed light brown sugar
2 tablespoons coconut
1 (8 ounce) can pineapple slices, in light syrup, drained
1 1/3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sugar
1 egg
1 teaspoon vanilla
2/3 cup skim milk
10 tablespoons thawed light non-dairy whipped topping (frozen)

Steps:

  • Heat corn syrup and 1 Tbsp margarine till melted in small pan over medium heat.
  • Stir in brown sugar; cook over medium heat till mixture is bubbly.
  • Pour mixture into ungreased 9 inch round cake pan; sprinkle coconut evenly over top.
  • Arrange pineapple slices on top of coconut.
  • Heat oven to 350°F
  • Combine flour, baking powder and salt in medium bowl.
  • Set aside.
  • Beat remaining 5 Tbsp of margarine in large bowl and beat till fluffy.
  • beat in sugar, egg and vanilla.
  • Add flour mixture to margarine alternately with milk, beginning and ending with flour mixture.
  • Pour batter into cake pan.
  • Bake 40 minutes or till cake springs back when touched lightly.
  • Cool in pan on wire rack 2-3 minutes; loosen side of cake with knife and invert to plate.
  • Cut in wedges. Serve warm or cool, topped with whipped topping.
  • Garnish with pineapple slices if desired.

Nutrition Facts : Calories 271.1, Fat 8.6, SaturatedFat 2.4, Cholesterol 21.5, Sodium 235.4, Carbohydrate 46.4, Fiber 1, Sugar 29.1, Protein 3.3

HAWAIIAN PINEAPPLE UPSIDE DOWN CAKE



Hawaiian Pineapple Upside Down Cake image

On my way to a Hawaiian-themed party, all I could think of was Pineapple Upside Down Cake. The recipes did not seem Hawaiian enough. The additions of coconut, banana and macadamia nuts brought the tropics to the recipe. I can't tell you how many people raved at the party. The whole cake is gone.

Provided by Kim

Categories     Desserts     Cakes     Upside-Down Cake Recipes     Pineapple Upside-Down Cake Recipes

Time 2h5m

Yield 12

Number Of Ingredients 13

½ cup butter, melted
1 ½ cups brown sugar
8 canned sliced pineapple rings (drain and reserve juice)
½ cup chopped macadamia nuts
½ cup flaked coconut, divided
2 canned sliced pineapple rings, chopped
12 maraschino cherries
½ cup reserved pineapple juice
½ cup coconut water
⅓ cup vegetable oil
3 eggs
1 ripe banana, mashed
1 (18.25 ounce) package white cake mix

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Pour the melted butter into a 9x13-inch baking dish.
  • Sprinkle the brown sugar evenly over the butter.
  • Arrange 8 pineapple rings in two rows in the baking dish.
  • Sprinkle the macadamia nuts, half of the flaked coconut, and 2 chopped pineapple slices between the rows of pineapple rings.
  • Place a maraschino cherry in each pineapple ring, then scatter the remaining cherries over the coconut mixture. Set baking dish aside.
  • Whisk together the pineapple juice, coconut water, vegetable oil, and eggs in a large bowl. Stir in the mashed banana, yellow cake mix, and remaining flaked coconut until well blended.
  • Slowly pour the batter into the prepared baking dish.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pan for 10 minutes, then run a paring knife between the cake and the edge of the pan.
  • Cover the cake pan with a large serving plate, and invert it to tip the cake out of the pan and onto the plate with the pineapple slices showing.

Nutrition Facts : Calories 505.6 calories, Carbohydrate 69 g, Cholesterol 66.8 mg, Fat 24.8 g, Fiber 2 g, Protein 4.4 g, SaturatedFat 8.3 g, Sodium 383.9 mg, Sugar 53.3 g

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