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Brazilian-style coconut and pineapple upside-down cake is a delicious dessert that combines tropical flavors with a beautiful presentation. Perfect for special occasions or a sweet treat, this cake features caramelized fruit topping and a moist coconut-flavored cake base.
Ingredients Needed
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1 cup sliced pineapple rings
- 1 cup shredded coconut
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup coconut milk
- 3 large eggs
- 1 teaspoon vanilla extract
Preparation Steps
Begin by preheating your oven to 350°F (175°C). Prepare a round cake pan by melting the butter and spreading it evenly across the bottom. Sprinkle the brown sugar over the butter, creating a caramel layer.
Arrange the pineapple slices on top of the caramel layer in a circular pattern. Sprinkle shredded coconut over the pineapple to add extra flavor and texture.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, combine coconut milk, eggs, vanilla, and remaining melted butter. Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
Pour the batter carefully over the prepared fruit and coconut in the cake pan. Smooth the top with a spatula to ensure even distribution.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool for about 15 minutes before inverting onto a serving plate.
Serving Suggestions
This Brazilian-style coconut and pineapple upside-down cake is best enjoyed warm or at room temperature. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence. Its tropical flavors make it a perfect dessert for summer gatherings or any celebration.