Pineapple-Coconut Cake

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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.

Prep Time:
20 mins
Cook Time:
50 mins
Total Time:
1 hr 10 mins
1 9-inch round cake


  • 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


  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. 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.

  3. 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.

  4. Sift flour, baking powder, and salt together into a bowl.

  5. 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.

  6. 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 (per serving)

438 Calories
21g Fat
61g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 438
% Daily Value *
Total Fat 21g 26%
Saturated Fat 14g 70%
Cholesterol 74mg 25%
Sodium 187mg 8%
Total Carbohydrate 61g 22%
Dietary Fiber 2g 5%
Total Sugars 39g
Protein 5g
Vitamin C 5mg 23%
Calcium 81mg 6%
Iron 2mg 13%
Potassium 118mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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