Coconut Upside Down Cake
Ingredients
This delicious coconut upside down cake is made with a few simple ingredients that are easy to find in any grocery store. You will need the following ingredients: 1 cup (200g) of butter, 1 ¼ cups (250g) of light brown sugar, ¼ cup (60ml) of water, 1 ¾ cups (225g) of all-purpose flour, 2 teaspoons (10g) of baking powder, 1 teaspoon (5g) of salt, 1 cup (240ml) of milk, 2 eggs, 1 teaspoon (5ml) of vanilla extract, 1 cup (90g) of shredded coconut, and 1 cup (180g) of diced pineapple.
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch (23cm) round cake pan with butter. In a small saucepan, melt the butter over low heat. Add the light brown sugar and water and stir until the sugar is dissolved. Pour the mixture into the cake pan and spread it evenly. Top with the shredded coconut and diced pineapple. In a medium bowl, whisk together the flour, baking powder, and salt. In a separate bowl, whisk together the milk, eggs, and vanilla extract. Add the wet ingredients to the dry ingredients and whisk until combined. Pour the batter into the cake pan and spread it evenly. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before flipping it onto a serving plate.
Nutrition
This coconut upside down cake is rich in carbohydrates and fats. One piece (1/8th of the cake) contains 324 calories, 22g of fat, 25g of carbohydrates, and 5g of protein. It also contains a good amount of dietary fiber and some vitamins and minerals, such as calcium and iron. This cake is high in sugar so it should be eaten in moderation.
Tips and Tricks
For an extra moist cake, replace the milk with buttermilk or yogurt. You can also add a teaspoon of coconut extract to the batter for extra coconut flavor. For a crunchy topping, sprinkle some chopped nuts over the pineapple before baking. You can also add some shredded coconut to the batter for an extra coconut kick. If you don't have light brown sugar, you can use dark brown sugar instead.
Serving Suggestions
This coconut upside down cake is delicious served with a dollop of whipped cream or a scoop of ice cream. It's also great topped with some toasted coconut flakes or a sprinkle of cinnamon. You can also enjoy it with a cup of coffee or tea. This cake also makes a great dessert for a special occasion. It's sure to be a hit with family and friends.
Storage
This cake is best served right away but it can be stored in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 3 months. Let the cake thaw overnight in the refrigerator before serving.
Conclusion
This coconut upside down cake is a classic dessert that is sure to please everyone. It's easy to make and can be enjoyed with a variety of toppings. The cake is moist and fluffy with a crunchy topping that adds the perfect contrast. Whether you serve it for a special occasion or just for a weekend treat, this cake is sure to be a hit. So, what are you waiting for? Give this delicious recipe a try and enjoy!
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