Description
Like a pineapple upside-down cake, infused with the flavors of coconut and a caramel topping. Canned pineapple keeps it very soft, moist, and not too sweet.
Ingredients
- 1 (15.25 ounce) can pineapple rings in juice, divided
- ¼ cup unsalted butter
- ½ cup brown sugar
- 2 tablespoons frozen whipped topping (such as Cool Whip®), thawed
- ½ teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup white sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 cup coconut milk
- 2 teaspoons vanilla extract
- ¼ cup grated coconut
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Separate pineapple rings and juice. Chop enough rings to fill a 1/4 cup measure. Pour 1/4 cup juice into a small bowl. Set aside remaining rings.
- Melt butter for caramel in a small saucepan. Add brown sugar
- whipped topping
- and vanilla extract. Whisk until smooth and bring to a boil. Pour caramel into a 9-inch round glass cake pan
- coating the bottom evenly. Arrange pineapple rings over top
- slicing them if desired. Set aside.
- Sift flour
- baking powder
- and salt together into a bowl.
- Cream sugar and butter together in another bowl. Gradually add flour mixture and mix until it resembles a coarse pastry dough. Add eggs; mix thoroughly. Stir in coconut milk
- pineapple chunks and reserved juice
- and vanilla extract. Stir in grated coconut. Carefully pour batter over the glazed pan.
- Place the cake pan on top of a baking sheet and bake in the preheated oven until a toothpick inserted into the center comes out clean
- 40 to 45 minutes.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hr 10 mins
Servings: 10