Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.


Recipe Summary

50 mins
1 hr 10 mins
20 mins
1 9-inch round cake


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Notes:

When baking, the caramel could boil over, so the baking sheet will catch any excess. Baked caramel is a pain to clean off the bottom of the oven.

The coconut milk you need should have a creamy consistency. If it's semi-clear and watery, that's coconut water.

Variation: Replace the vanilla in the caramel sauce and cake with tequila to create a pina colada cake.

Nutrition Facts

438 calories; protein 4.5g; carbohydrates 60.5g; fat 20.5g; cholesterol 73.8mg; sodium 187.1mg. Full Nutrition