Posted in Dessert

Upside Down Coconut Pineapple Cake

This cake is super fast, beautiful, and full of flavor! With a coconut spin on the classic, this cake amps up the taste buds. The warm cinnamon pairs well with whipped cream or hot coffee. This recipe produces two round 8×8 cakes; which makes it perfect to share or cook side by side with someone special. A Gluten Free option is also listed. 

  
Upside Down Coconut Pineapple Cake

By Bekie A

1 box of yellow cake mix ( for GF, select a GF mix)

1/2 cup coconut oil

1 cup of coconut milk

1/4 cup whipping cream

2 tsp vanilla

1 tsp coconut extract

1 tsp cinnamon

1 egg

–mix all of the above ingredients together and mix well. Set aside. Meanwhile, butter 2 8×8 round cake pans. 

Topping

1/4 cup brown sugar for each 8×8 round cake pan

5 sliced pineapples per pan (1 can total)

About 15 maraschino cherries per pan

1 tbsp of honey drizzled

1/4 cup of raw slivered coconut

2-3 Tbsp of sliced almonds

–In each pan, spread 1/4 cup of brown sugar. Then sprinkle coconut and almonds.  Drizzle with honey. 

Then add pineapple and cherries. 
Pour about 2 1/4 cups of batter in each Pan. Spread evenly. Bake at 350 for 17-22 min until golden, puffed, and jiggly.  Allow to cool and then invert onto a plate.

   

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