Coconut 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 UPSIDE DOWN CAKE



Coconut Upside Down Cake image

This cake is so good, a nice change from pineapple upside down cake... All it needs is a dollop of whipped cream on top. Serve it warm or cold (I prefer it warm topped with whipped cream or Cool Whip).

Provided by Kittencalrecipezazz

Categories     Dessert

Time 50m

Yield 9-12 serving(s)

Number Of Ingredients 11

1/2 cup butter, softened, divided
2 cups flaked coconut
1 cup brown sugar, packed
1/2 cup white sugar
2 eggs
1/4 cup half-and-half cream or 1/4 cup milk
1 teaspoon vanilla
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
whipping cream (optional)

Steps:

  • Set oven to 350 degrees.
  • Grease a 9x9-inch baking pan (greasing well on the bottom).
  • In a small bowl, mix together 1/4 cup butter, 2 cups coconut and brown suagr; press into bottom of prepared baking dish.
  • In a seperate bowl,cream 1/4 cup butter and white sugar until fluffy (about 5 minutes).
  • Add in eggs; beat well.
  • Sift/mix together flour, baking powder and salt.
  • Beat the flour mixture into the creamed mixture.
  • Add in half and half and vanilla; beat for about 5 minutes on high speed.
  • Spread the cake batter over the coconut mixture in the pan.
  • Bake for 30-40 minutes, or until cake is golden brown, and a toothpick in the middle comes out clean when inserted in center of the cake.
  • IMMEDIATELY invert pan on a serving dish/plate.
  • Serve with a topping/dollop of whipped cream.
  • Delicious!

BOOZY BERRY UPSIDE-DOWN CAKE



Boozy Berry Upside-Down Cake image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h15m

Yield 10 to 12 servings

Number Of Ingredients 15

2 cups all-purpose flour
1 2/3 cups granulated sugar
1 1/4 cups whole milk
1/3 cup sweetened coconut
2 teaspoons baking powder
1 teaspoon coconut extract
1/2 teaspoon kosher salt
1 large egg
10 tablespoons (1 stick plus 2 tablespoons) salted butter, melted
2/3 cup brown sugar
2 tablespoons tequila
1 cup blackberries
1 cup blueberries
1 cup chopped strawberries
Canned whipped cream, for serving

Steps:

  • Preheat the oven to 350 degrees F.
  • Make the cake batter by combining the flour, granulated sugar, milk, sweetened coconut, baking powder, coconut extract, salt, egg and 8 tablespoons butter in a mixing bowl. Beat until well combined, then set aside.
  • Add the remaining 2 tablespoons butter to a 10-inch skillet over medium heat. Swirl to coat the base and sides of the skillet. Sprinkle the brown sugar evenly over the butter and drizzle over the tequila. Evenly distribute the berries over the bottom of the skillet.
  • Pour over the batter and smooth gently. Bake until golden and a toothpick or skewer comes out clean when inserted in the center of the cake, about 45 minutes.
  • Immediately run a knife around the edge of the cake, then put a plate upside down on top of the skillet. Carefully invert the skillet so that the cake is turned onto the plate. (It should come out fairly easily.) Let cool slightly before cutting into wedges and serving warm with canned whipped cream.

COCONUT UPSIDE-DOWN CAKE



COCONUT UPSIDE-DOWN CAKE image

Categories     Cake     Fruit     Dessert     Bake     Quick & Easy

Yield 1 8" cake

Number Of Ingredients 13

Ingredients:
6 tablespoons butter
2/3 cup brown sugar
2 tablespoons water
1 1/4 cup toasted coconut*
1 1/4 cups sifted cake flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
1/4 cup butter
1 egg, well beaten
1/2 cup milk
1 teaspoon vanilla extract

Steps:

  • In 8-inch square baking pan, melt butter with brown sugar and water. Cook, stirring, until well blended. Add toasted coconut; set aside. Sift together cake flour, baking powder, salt, and sugar. In mixing bowl, cream butter; stir in dry ingredients. Stir in egg, milk, and vanilla; beat for 1 minute. Pour batter over coconut mixture. Bake at 350° for 35 to 45 minutes, until cake is done. *To toast coconut in the oven, spread coconut on a baking sheet in a single layer. Bake at 325°, stirring occasionally, until golden brown, about 5-6 minutes.

PIñA COLADA UPSIDE-DOWN CAKE



Piña Colada Upside-Down Cake image

Take a trip to the islands courtesy of our pina-colada-infused yellow cake complemented with the sweetness of coconut. (For the over-21 crowd, add a shot of coconut rum.)

Provided by By Sarah Caron

Categories     Dessert

Time 1h30m

Yield 8

Number Of Ingredients 8

1/4 cup unsalted butter
1 cup packed light brown sugar
1 cup shredded coconut
1 can (20 oz) pineapple slices in juice, drained, 2 tablespoons juice reserved
1 box Betty Crocker™ Super Moist™ vanilla cake mix
1 cup reduced-fat (lite) coconut milk (not cream of coconut)
1/2 cup olive oil
3 eggs

Steps:

  • Heat oven to 350°F. Place butter in 13x9-inch (3-quart) glass baking dish; place in oven until butter is melted.
  • Remove baking dish from oven. Sprinkle brown sugar evenly over melted butter. Sprinkle coconut over brown sugar. Arrange pineapple slices over coconut, pressing lightly to set each one in place.
  • In large bowl, place cake mix, reserved 2 tablespoons pineapple juice, the coconut milk, oil and eggs. Stir vigorously about 2 minutes or until well combined and batter is smooth. Let stand 2 minutes; stir again. Pour batter into pan, spreading evenly.
  • Bake 40 to 45 minutes or until toothpick inserted in center of cake comes out clean. Immediately run knife around sides of baking dish to loosen cake. Place cookie sheet upside down over baking dish. Turn cookie sheet and baking dish over; leave baking dish over cake 5 minutes to let brown sugar mixture drizzle down onto cake. Remove baking dish; cool 30 minutes before serving. Store in refrigerator.

Nutrition Facts : ServingSize 1 Serving

CHOCOLATE UPSIDE-DOWN CAKE



Chocolate Upside-Down Cake image

"This dessert is out of this world," promises Iola Egle, McCook, Nebraska. Coconut, chocolate chips, marshmallows and pecans turn a boxed cake mix into a delectable treat. "All of your guests will agree that it's the best ever," she assures. "Enjoy it with a scoop of vanilla ice cream."

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 12-15 servings.

Number Of Ingredients 8

1-1/4 cups water
1/4 cup butter, cubed
1 cup packed brown sugar
1 cup sweetened shredded coconut
2 cups semisweet chocolate chips
1 cup chopped pecans
2 cups miniature marshmallows
1 package German chocolate cake mix (regular size)

Steps:

  • Preheat oven to 325°. In a small saucepan, heat water and butter until butter is melted. Stir in brown sugar; mix well. Pour into a greased 13x9-in. baking pan. Sprinkle with coconut, chocolate chips, pecans and marshmallows., Prepare cake batter according to package directions; carefully pour over marshmallows. Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before inverting cake onto a serving plate.

Nutrition Facts : Calories 477 calories, Fat 24g fat (8g saturated fat), Cholesterol 42mg cholesterol, Sodium 330mg sodium, Carbohydrate 66g carbohydrate (47g sugars, Fiber 2g fiber), Protein 5g protein.

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

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

BANANA COCONUT UPSIDE-DOWN CAKE



Banana Coconut Upside-Down Cake image

Number Of Ingredients 10

1 yellow cake mix
3 eggs
1/4 cup oil
1/2 cup sour cream
1/2 cup water
6 bananas sliced into 1/4 inch slices
1 1/2 cups shredded coconut
1 cup packed brown sugar
1/2 cup butter
2 Tablespoons lemon juice

Steps:

  • Preheat oven to 350 degrees and spray 2 (8 inch) round cake pans with cooking spray. With an electric mixer, beat cake mix, eggs, oil, water, and sour cream on low until combined. Beat on high for an additional 2 minutes. Cover bottom of both cake pans with banana slices. In a small saucepan melt butter. Add brown sugar and lemon juice and heat until dissolved. Pour half of the brown sugar mixture into each of the 2 round cake pans over the bananas. Sprinkle coconut over the brown sugar mixture and bananas. Split cake batter, and distribute over the coconut into both pans. Bake 35-40 minutes or until toothpick in the center comes out clean. Remove from oven and let sit for 5 minutes. While it's still pretty warm, flip cake pans onto serving dishes. The cake should slide right out!

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

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MANGO UPSIDE DOWN CAKE WITH COCONUT CREAM - SIMS HOME …
2022-01-27 Then, pour the mixture into the cake tin and place the mango slices on top of the butter and sugar mixture in a nice pattern. Tip: Make sure the sugar and butter mixture covers the entire base of the tin evenly. 3. Preheat oven at 160C/320F. Add all-purpose flour, baking powder, baking soda and salt to a bowl and mix.
From simshomekitchen.com
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10 BEST COCONUT FLOUR PINEAPPLE UPSIDE DOWN CAKE RECIPES
2022-05-07 Pineapple Upside-Down Cake Best Recipes Australia. milk, glace cherries, brown sugar, butter, caster sugar, pineapple and 3 more.
From yummly.com
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