Name: Pineapple Upside-Down Cake with Coconut
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 tbsp soft light brown sugar; 30 g unsalted butter, softened; Small tin (about 227 g) pineapple rings in juice, drained (juice reserved); 4 glacé cherries, halved; 175 g unsalted butter, at room temperature; 175 g caster sugar; 175 g self-raising flour; 3 large eggs; 50 g desiccated coconut; 1/2 tsp vanilla bean paste; Pinch ground cinnamon; 3 tbsp reserved pineapple juice

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I love how this Pineapple Upside-Down Cake with Coconut brings a tropical twist to a classic bake. The caramelised pineapple and cherries create a glossy, fruity topping, while the soft coconut sponge stays rich, buttery, and fragrant. I find this cake especially lovely for afternoon tea, family gatherings, or anytime I want a dessert that looks impressive without being too complicated.

Pineapple Upside-Down Cake with Coconut

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

I use the following ingredients to make this cake:

2 tablespoon soft light brown sugar

30 g unsalted butter, softened

Small tin (about 227 g) pineapple rings in juice, drained (juice reserved)

4 glacé cherries, halved

175 g unsalted butter, at room temperature

175 g caster sugar

175 g self-raising flour

3 large eggs

50 g desiccated coconut

½ teaspoon vanilla bean paste

Pinch ground cinnamon

3 tablespoon reserved pineapple juice

Directions

I start by preheating the oven to 180°C, or 160°C for a fan oven. Then I grease and line the base of a 20 cm round cake tin with baking paper.

In a small bowl, I mix the brown sugar and 30 g of softened butter until combined. I spread this mixture evenly over the base of the prepared tin to create the caramel layer.

Next, I place one pineapple ring in the centre of the tin. I cut the remaining pineapple rings into halves and arrange them around the centre ring, with the curved sides facing outward. Then I place a cherry half in the middle of each pineapple piece.

In a large mixing bowl, I combine the butter, caster sugar, self-raising flour, eggs, desiccated coconut, vanilla bean paste, cinnamon, and 3 tablespoons of the reserved pineapple juice. I beat everything together until the batter is smooth and well combined.

I spoon the batter over the pineapple layer and gently spread it evenly across the top.

I bake the cake in the centre of the oven for about 60 minutes, or until it is golden and a skewer inserted into the centre comes out clean.

Once baked, I leave the cake to cool in the tin for 5 minutes. After that, I carefully invert it onto a wire rack, remove the baking paper, and let it cool before serving.

Servings and timing

I make this recipe for 12 servings, which makes it a great option for sharing.

I usually allow 15 minutes for preparation, 60 minutes for baking, and about 75 minutes in total from start to finish.

Variations

I like making small changes to this cake depending on what I have at home or the flavour I want. Sometimes I add a little lime zest to the batter for a fresher tropical note. I also enjoy swapping the vanilla bean paste for coconut extract when I want the coconut flavour to stand out even more.

For a slightly deeper flavour, I sometimes replace part of the caster sugar with light brown sugar in the sponge. When I want more texture, I scatter a few chopped toasted coconut flakes over the finished cake. I also find that mango or peach slices can work nicely in place of some of the pineapple for a different fruit topping.

Storage/Reheating

I store this cake in an airtight container at room temperature for up to 2 days. If I want to keep it longer, I place it in the fridge, where it keeps well for up to 4 days. Before serving, I like to let it come back to room temperature so the sponge feels softer and the topping tastes more vibrant.

If I want to warm a slice, I reheat it in the microwave for about 10 to 15 seconds. I find that this brings back some of the buttery softness and makes the caramelised fruit taste even better. I do not overheat it, because I want the sponge to stay tender.

FAQs

Can I use fresh pineapple instead of canned pineapple?

I can use fresh pineapple, but I make sure it is sliced thinly and evenly so it cooks properly. I find canned pineapple especially convenient because it is already soft and also gives me juice to add to the batter.

Can I make this cake ahead of time?

Yes, I can make it a day ahead. I find that the flavours settle nicely as it rests, and it still tastes wonderful the next day. I just store it well and let it sit at room temperature before serving.

What can I use instead of self-raising flour?

If I do not have self-raising flour, I use plain flour with baking powder added. A common substitute is 175 g plain flour mixed with about 2 teaspoons of baking powder.

Why did my cake stick to the tin?

I find this usually happens when the tin is not lined properly or the cake is left too long before turning out. I like to grease the tin well, line the base, and invert the cake after about 5 minutes of cooling.

Can I freeze this cake?

Yes, I can freeze it. I usually wrap it well or place slices in airtight containers and freeze for up to 2 months. When I want to serve it, I thaw it fully and bring it to room temperature before eating.

Conclusion

I think this Pineapple Upside-Down Cake with Coconut is a beautiful dessert that delivers both comfort and tropical flavour in every slice. I love the glossy fruit topping, the tender coconut sponge, and the simple method that makes it easy to bake at home. Whether I serve it for guests or enjoy it with tea, I always find it satisfying, nostalgic, and full of charm.

📖 Recipe:

Pineapple Upside-Down Cake with Coconut

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Author: Cheryl
Total Time: 75 minutes
Yield: 12 servings
Diet: Vegetarian

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Description

This Pineapple Upside-Down Cake with Coconut features caramelised pineapple and cherries baked beneath a soft, buttery coconut sponge. It is a simple yet impressive dessert with bright tropical flavour and a glossy fruit topping.

Instructions

Preheat the oven to 180°C (160°C fan). Grease and line the base of a 20 cm round cake tin with baking paper.
In a small bowl, mix the brown sugar and 30 g softened butter until combined. Spread evenly over the base of the prepared tin.
Place one pineapple ring in the centre of the tin. Cut the remaining rings in half and arrange them around the centre ring with curved sides facing outward. Place a cherry half in the centre of each pineapple piece.
In a large mixing bowl, combine the butter, caster sugar, self-raising flour, eggs, desiccated coconut, vanilla bean paste, cinnamon, and reserved pineapple juice. Beat until smooth and well combined.
Spoon the batter over the pineapple layer and gently spread it evenly.
Bake in the centre of the oven for about 60 minutes, or until golden and a skewer inserted into the centre comes out clean.
Allow the cake to cool in the tin for 5 minutes, then carefully invert it onto a wire rack. Remove the baking paper and allow the cake to cool before serving.