Best Upside Down Coconut Cake Recipes

PINEAPPLE COCONUT UPSIDE-DOWN CAKE

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.

CREAM OF COCONUT PINEAPPLE UPSIDE-DOWN CAKE

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.

PINEAPPLE COCONUT UPSIDE-DOWN CAKE

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.

COCONUT UPSIDE DOWN CAKE

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!

PINEAPPLE COCONUT UPSIDE DOWN CAKE

Steps:

• 1. Preheat oven to 350 degrees. Line a large rimmed baking sheet with parchment paper. Wrap a double layer of aluminum foil inside and over the lip of a 10-inch springform pan.
• 2. Place 1/2 cup butter in pan. Heat in oven for 2 minutes, remove. Stir in sugar and ginger until incorporated. Arrange pineapple slices in pan. Place a cherry in center of each and around open spaces on cake.
• 3. Beat cake mix, 1/2 cup butter, eggs and reserved pineapple juice on medium for 2 minutes. Stir in coconut, (I used a little more than 1/2 cup).
• 4. Spoon batter into pan; place pan on baking sheet. Bake for 55 - 65 minutes or intil a toothpick inserted in center comes out clean. Cool for 5 minutes. Loosen springform and invert cake onto a serving platter.

COCONUT-GINGER PINEAPPLE UPSIDE-DOWN CAKE

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.

PINEAPPLE-COCONUT UPSIDE-DOWN CAKE

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.

BANANA COCONUT UPSIDE DOWN CAKE

Steps:

• Preheat oven to 375. Make topping: Melt butter over medium-high heat in a 10-12 ovenproof skillet that is at least 2-inches deep. Stir in brown sugar and cook, stirring often, until smooth, 1 minute. Add lemon juice; stir until bubbling, 1 minute. Arrange bananas in a flat layer over bottom of pan and cook until softened, 2 minutes. Sprinkle coconut on top and remove from heat.
• Make cake: Mix flour, baking powder and salt. With an electric mixer, beat butter on high speed until creamy, 3 minutes. Add sugar; beat until light and fluffy, 5 minutes. Reduce speed and add eggs, one at a time, beating well after each. Beat in vanilla. Alternate adding flour, mixture and milk, starting and ending with flour.
• Pour batter over bananas; spread evenly. Be careful not to mix bananas and coconut into batter.
• Bake until cake springs back slightly when touched in center, 30-40 minutes. Let cake sit in skillet for 5 minutes to allow juices to blend into cake. Run a knife around outside of cake to loosen, then carefully invert onto a wire rack to cool. Serve warm or at room temperature, with ice cream or whipped cream, if desired.

EASY PINEAPPLE COCONUT UPSIDE-DOWN CAKE

Steps:

• Pre heat oven to 350° Melt the butter in a cast iron skillet, then add the brown sugar and dissolve. Take off heat and place the chunks on the brown sugar. Sprinkle about 1/2 cup over the top. Put aside
• Now in a strainer over a bowl, drain the pineapple chunks and save the juice
• Next, in a large bowl, add the cake mix, eggs, oil and mix until smooth.
• Then take the pineapple juice you saved and measure in a measuring cup up to a cup and use that instead of water. If not enough juice add enough water to equal 1 cup.
• Add juice (or water) to the mix and then add the coconut. Mix well . Feel free to up the quantity of the coconut up to scant 2 cups. I usued add an overflowing cup. Mix well until coconut is incorporated.
• Slowly pour the mix over the brown sugar and pineapple in the pan. Carefully place in the oven. Bake about 40-45 minutes or until a toothpick comes out clean
• When done, loosen the cake and place a large plate over the cake and flip cake onto the pan. Allow it to remain for a few minutes then remove the pan. Serve warm or room temp

COCONUT-PECAN UPSIDE DOWN CAKE (RICE COOKER)

Steps:

• Melt butter into well prepared rice cooker pan. Spray with Pam very well, or use parchment paper on the bottom of pan.
• Mix together the brown sugar, coconut, pecan's and semi sweet chocolates with a little milk. spread over the butter.
• Then mix up the Jiffy cake mix according to the directions on the box.
• Hit cook and 40 minutes later it will be done.
• Turn off the cooker and wait a few minutes before removing the pan from the rice cooker. If you have a dish that is slightly smaller than the rice cooker pan, place it in the pan on top of the cake before turning it over. This is the easiest way to take the cake out.
• Allow it to cool before cutting.

BANANA COCONUT UPSIDE-DOWN CAKE

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!

BANANA COCONUT UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350°F. Beat baking mix, granulated sugar, sour cream, egg, water and vanilla in large bowl with electric mixer on low speed just until moistened, stopping frequently to scrape side of bowl. Beat on medium speed 2 min.
• Pour butter into 9-inch round baking pan; sprinkle evenly with brown sugar. Arrange bananas and cherries in prepared pan; sprinkle evenly with coconut. Cover with prepared batter.
• Bake 30 min. or until toothpick inserted in center comes out clean. Run small knife around edge of pan to loosen cake; immediately invert onto serving plate. Cool completely.

UPSIDE DOWN COCONUT CAKE

Steps:

• 1. In a 350 degree oven, melt the butter in a 9x13 pan or glass dish.
• 2. When butter is melted. Stir in the coconut and spread evenly over the bottom of the pan. Mix the cake mix according to package directions and pour evenly over the coconut/butter mixture.
• 3. Bake according to package directions or until cake is done. Let the cake cool about 10 minutes and then invert onto an oblong cake plate. (I use my Tupperware oblong cake carrier bottom.)
• 4. Some of the coconut/butter mixture may stick to the cake pan. Scoop this out and spread it onto the top of the cake where it is missing.

PINEAPPLE/COCONUT UPSIDE DOWN CAKE - SKILLET PAN

Steps:

• Method:.
• Heat 10 in cast iron skillet.
• Add butter and brown sugar, stir till bubbly, add lemon juice and stir till smooth.
• Place your pineapple rings or other fruit evenly over the top. Let sit and cool while making the batter.
• In a large bowl: Mix eggs, buttermilk, oil and vanilla.
• Dry ingredients: Sift together, flour, sugar, baking powder, baking soda, salt, and nutmeg.
• Add the dry ingredients to the wet all at once. Whisk till smooth add the coconut mix well.
• Carefully pour or ladle batter over the fruit.
• Bake at 350 F for 30 to 35 minutes.
• Cool in skillet for 30 minutes then run a knife around the edge and flip it onto a flat plate.
• Serve either warm or at room tempreature with whipped topping.

COCONUT UPSIDE-DOWN CAKE

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.

CARAMELIZED BANANA UPSIDE-DOWN COCONUT CAKE & COCONUT WHIPPED CREAM

Steps:

• NOTE: This recipe is designed for a 10-inch cast iron skillet, but it can also be made in a 10-inch cake pan or a 12-inch cast iron skillet. To make it in a cake pan, prepare the topping in a separate saucepan first, add it to your cake pan, and then continue with the recipe as usual. If you make it in a 12-inch skillet, it'll produce a thinner cake, may require an extra banana or two, and may take about 5 minutes less to bake. Because cast iron can vary, no matter what size you use, be sure to check the cake's doneness early and often, starting around 20 minutes, with a toothpick inserted into various spots.
• Toast coconut flakes: Preheat oven to 350 degrees F. Spread flakes out on baking sheet. Bake for a few minutes, stirring every minute or so, until the coconut is lightly browned (watch it like a hawk). Transfer to a plate to let cool.
• Make cake: In a 10-inch skillet (see note above about using different pan sizes), melt the butter over medium-high heat. Stir in the brown sugar, ground ginger, crystallized ginger, and salt and simmer for 4 minutes, whisking constantly. Be careful - hot sugar is no joke! After 4 minutes, remove the mixture from heat and add the bananas as close together as possible, fitting as many in as you can.
• In a separate bowl, whisk together the flour, sugar, baking powder, and salt. Add the oil and coconut milk and whisk like a crazy person for 1 minute. Add the egg and vanilla and whisk it in well. Pour the batter over the banana mixture, evening it out with a spatula.
• Bake 25-30 minutes or until it's lightly brown on top and a toothpick inserted in various parts of the cake comes out with just a few moist crumbs. Let cool in the pan for exactly 5 minutes (any more and it will harden in the pan, and less and it might fall apart) before running a knife around the edge of it and carefully (use oven mitts! hold both sides of the skillet, holding the plate on with the heels of your hands! enlist a spotter! did I mention that hot sugar is no joke?) invert it onto a large serving platter.
• Make coconut whipped cream: Using a spoon, remove the cold coconut solids from each can of coconut milk (save the coconut water for other uses). Place it in a chilled bowl with vanilla and powdered sugar. Whisk like the dickens with a chilled beater until it has a whipped cream-like consistency (this probably took over 10 minutes with my electric mixer, but it's worth it). Serve cake warm with a big dollop of cold coconut whipped cream and a sprinkle of toasted coconut.
• You don't see many product reviews on Willow Bird Baking, because I'm choosy with how I share this space. My choosiness reflects my own ideals for Willow Bird in addition to my respect for the community we have here. When I get the opportunity to work with a company I genuinely love and use in my own kitchen, though, I'm always thrilled to share. McCormick is just such a company, and I'm excited to share their forecast of upcoming flavor trends.
• Disclosure: McCormick sent me a Flavor Forecast Immersion Kit of ingredients, and compensated me for other ingredients and for my time and creative energy. I value my readers such that all opinions expressed on Willow Bird are always my own.

PINEAPPLE UPSIDE-DOWN CAKE/COCONUT FLOUR RECIPE - (3.7/5)

Steps:

• Preheat oven to 350 F. Whisk coconut flour, blanched almond flour, and seasalt together. Beat in coconut milk, 3/4 cup honey, eggs, and vanilla and then continue to beat them together until no clumps remain. Melt coconut oil in a 12-inch cast iron skillet over moderately high heat. Whisk in remaining 1/4 cup honey. When the honey and coconut oil foam and bubble, gently arrange pineapple into the skillet. Place dried cherries in the center of each pineapple ring and around the rings. Turn off the heat, pour inthe cake batter, and bake for 45 minutes to 1 hour in an oven preheated to 350 F or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool for 5-10 minutes before inverting on a platter and serving.