PINEAPPLE-COCONUT CAKE

Pineapple-Coconut Cake image

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.

Provided by ChellieBella

Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes

Time 1h10m

Yield 10

Number Of Ingredients 14

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

Steps:

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.

Nutrition Facts : Calories 438.4 calories, Carbohydrate 60.5 g, Cholesterol 73.8 mg, Fat 20.5 g, Fiber 1.5 g, Protein 4.5 g, SaturatedFat 14 g, Sodium 187.1 mg, Sugar 39.4 g