CREAM OF COCONUT PINEAPPLE UPSIDE-DOWN CAKE
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
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
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
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.
PINEAPPLE-COCONUT UPSIDE-DOWN CUPCAKES
Flip the script with Pineapple-Coconut Upside-Down Cupcakes. A favorite cake now comes in individual servings with Pineapple-Coconut Upside-Down Cupcakes.
Provided by My Food and Family
Categories Dairy
Time 38m
Yield 24 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Drain pineapple, reserving 1 cup juice. Place pineapple chunks in medium bowl. Add dry gelatin mix; stir to evenly coat pineapple. Place cherry in each of 24 paper-lined muffin cups. Spoon pineapple mixture around cherries.
- Beat cake mix, eggs, oil and reserved pineapple juice in large bowl with mixer until blended. Stir in coconut; spoon over fruit in muffin cups. (Cups will almost be completely filled.)
- Bake 16 to 18 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min. Remove from pans to wire racks; cool completely. Invert cupcakes onto plates just before serving; remove paper liners.
Nutrition Facts : Calories 150, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 170 mg, Carbohydrate 26 g, Fiber 1 g, Sugar 18 g, Protein 1 g
PINEAPPLE-COCONUT UPSIDE-DOWN CAKE
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
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
PINEAPPLE UPSIDE-DOWN CUPCAKES
I have baked cupcakes for years. These easy to make treats make an attractive dessert for special occasions. -Barbara Hahn, Park Hills, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 1 dozen jumbo cupcakes.
Number Of Ingredients 15
Steps:
- Line the bottom of 12 greased jumbo muffin cups with waxed paper; grease the paper and set aside., In a small saucepan, melt butter over low heat; stir in brown sugar and corn syrup. Cook and stir over medium heat until sugar is dissolved. Remove from the heat. Spoon 1 tablespoon into each muffin cup; top each with a pineapple slice and a cherry., In a large bowl, beat eggs and sugar until thickened and lemon-colored. Beat in the oil, sour cream and vanilla until smooth. Combine the flour, baking powder, baking soda and salt. Add to egg mixture and mix well. , Fill muffin cups two-thirds full. Bake at 350° until a toothpick inserted in the center comes out clean, 28-32 minutes. Cool for 5 minutes before inverting onto wire racks to cool completely. Garnish with whipped topping if desired.
Nutrition Facts : Calories 602 calories, Fat 29g fat (9g saturated fat), Cholesterol 82mg cholesterol, Sodium 264mg sodium, Carbohydrate 82g carbohydrate (61g sugars, Fiber 1g fiber), Protein 5g protein.
PINEAPPLE COCONUT UPSIDE-DOWN CAKE
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
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 UPSIDE DOWN CUPCAKES
Love to make these little guys for family gatherings or just as treats for home to pack into lunches. Easy recipe to make. Adaptations can be made to make this completely from scratch. This is just a yummy simplified version!
Provided by Bri
Categories Desserts Cakes Upside-Down Cake Recipes Pineapple Upside-Down Cake Recipes
Time 45m
Yield 24
Number Of Ingredients 10
Steps:
- Move an oven rack into the middle of the oven. Preheat oven to 350 degrees F (175 degrees C).
- Spray 24 muffin cups with cooking spray.
- Line a work surface with waxed paper.
- Spoon 1 teaspoon melted butter into the bottom of each sprayed muffin cup.
- Spoon 1 tablespoon brown sugar in each muffin cup.
- Press a maraschino cherry into the center of the brown sugar in each muffin cup.
- Spoon a heaping tablespoon of crushed pineapple over the cherry and compact it with the back of a spoon into an even layer.
- Mix pineapple cake mix, eggs, pineapple juice, and vegetable oil in a large bowl with electric mixer on low speed until moistened, about 30 seconds. Turn mixer speed to medium and mix for 2 minutes.
- Pour pineapple cake batter into the muffin cups, filling them to the top; do not overfill.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.
- Allow cupcakes to cool at least 5 minutes before inverting muffin cups onto the waxed paper to release. Serve with pineapple and cherry sides up. Sprinkle cupcakes lightly with confectioners' sugar.
Nutrition Facts : Calories 236.5 calories, Carbohydrate 38.6 g, Cholesterol 33.4 mg, Fat 9 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 3.6 g, Sodium 174.1 mg, Sugar 28.4 g
PINEAPPLE UPSIDE-DOWN CUPCAKES
Everyone loves cupcakes, and no one can resist pineapple upside-down cake. We've found a way to brings these favorites together in a sure-to-please treat.
Provided by By Jessica Walker
Categories Dessert
Time 50m
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Spray 24 regular-size muffin cups with cooking spray.
- Cut each pineapple slice into 4 pieces; set aside. In large bowl, beat cake mix, oil, eggs and reserved pineapple juice with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally.
- In small bowl, stir together melted butter and brown sugar. Spoon 1 1/2 teaspoons butter mixture into each muffin cup. Top each with 2 pineapple pieces. Place cherry half, cut side up, in center of pineapple pieces. Spoon 1/4 cup batter into each cup.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Run knife around edge of cupcakes to loosen; invert onto cookie sheet. Serve warm.
Nutrition Facts : Calories 180, Carbohydrate 25 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 18 g, TransFat 0 g
INDIVIDUAL COCONUT & PINEAPPLE UPSIDE-DOWN CAKES
Retro puds are back! These individual cakes with a cherry on top are a lovely way to finish off a special Sunday lunch
Provided by Lucy Netherton
Categories Afternoon tea, Dessert
Time 45m
Number Of Ingredients 13
Steps:
- First, make the topping. In a small pan heat the butter, sugar and rum (if using), on a low heat until dissolved, bubble for a few mins until slightly thickened. Divide between 6 really well-greased, 200ml ramekins. Add a pineapple ring with a glacé cherry in the middle to each.
- Heat oven to 180C/160C fan/gas 4. Beat together the butter and sugar with an electric whisk until pale and fluffy. Gradually beat in the eggs, then fold in the dry ingredients. Finally stir in the milk and divide the mixture between the ramekins. Put them on a baking tray and cook for 25-30 mins until risen, golden and springy to the touch.
- To serve, turn the ramekins upsidedown onto a plate or a bowl and tap gently to release. Serve with custard.
Nutrition Facts : Calories 560 calories, Fat 34 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 44 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.88 milligram of sodium
COCONUT UPSIDE DOWN CAKE
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
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!
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