Cream Of Coconut Pineapple Upside Down Cake Recipes

COCONUT PINEAPPLE UPSIDE DOWN CAKE

Steps:

• Spray two 8" round cake pans with cooking spray.
• Melt the butter and divide it between the two pans.
• In a small bowl, mix together the brown sugar, coconut and drained pineapple. Mix well, then divide between the two pans, spreading the mix to cover the bottom.
• Set the pans aside.
• Preheat the oven to 350 degrees Fahrenheit.
• In the bowl of a stand mixer, mix the shortening, milk, pineapple juice, eggs, sugar and vanilla extract. Mix well.
• Add in the pudding mix, flour, baking powder and salt. Beat for 3 minutes at medium speed, scraping the bowl as needed.
• Divide the batter between the two pans, pouring the batter over the pineapple coconut mixture. Spread the batter carefully to cover the topping.
• Bake at 350 degrees for 35-40 minutes or until the top springs back when you touch it lightly.
• Cool the cakes for 5 minutes, then invert onto a cooling rack to cool completely.
• In a stand mixer using the whisk attachment, beat together the whipping cream, powdered sugar and vanilla until stiff peaks form.
• Place a cake layer on a cake plate.
• Smooth the whipped cream over the first layer.
• Place the second cake on top.
• Smooth the whipped cream frosting over the top and sides of the cake.
• Garnish with shredded coconut and drained crushed pineapple if desired.
• Store in the refrigerator.

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.

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.

COCONUT CARROT CAKE

Steps:

• Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan or 2 (8- or 9-inch) round cake pans with shortening; lightly flour.
• In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, vanilla and salt; beat on medium speed 1 minute. Stir in carrots, pineapple, nuts and coconut (batter will be thick). Pour into pan(s).
• Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
• Meanwhile, make Cream Cheese Frosting. In medium bowl, beat cream cheese, butter and milk with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and spreadable.
• Frost 13x9-inch cake or fill and frost round layers with frosting. Store covered in refrigerator.

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

PINEAPPLE UPSIDE DOWN CAKE RECIPE

Steps:

• Heat oven to 350°F.
• Drain pineapple, reserving 1/2 cup juice. Beat cake mix, eggs, sour cream, oil and reserved pineapple juice in large bowl with mixer until blended.
• Pour butter into 9-inch round pan; sprinkle with sugar. Arrange pineapple rings and cherries over sugar; sprinkle with 1/2 cup coconut. Cover with half the cake batter. Cover bottom of second 9-inch round pan with parchment; spray with cooking spray. Fill with remaining cake batter.
• Bake 45 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 5 min.; invert onto wire racks. Remove pans and parchment; cool cakes completely.
• Place plain cake on plate; spread with COOL WHIP. Sprinkle with remaining coconut. Top with second cake layer, fruit side up.

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.

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!

INDIVIDUAL COCONUT & PINEAPPLE UPSIDE-DOWN CAKES

Steps:

• First, make the topping. In a small pan heat the butter, sugar and rum (if using), on a low heat until dissolved, bubble for a few mins until slightly thickened. Divide between 6 really well-greased, 200ml ramekins. Add a pineapple ring with a glacé cherry in the middle to each.
• Heat oven to 180C/160C fan/gas 4. Beat together the butter and sugar with an electric whisk until pale and fluffy. Gradually beat in the eggs, then fold in the dry ingredients. Finally stir in the milk and divide the mixture between the ramekins. Put them on a baking tray and cook for 25-30 mins until risen, golden and springy to the touch.
• To serve, turn the ramekins upsidedown onto a plate or a bowl and tap gently to release. Serve with custard.