Tropical Coconut-Pineapple Upside Down Cake (Vegetarian) – A Caribbean Fusion Dessert Experience

Allergens

Dairy (Butter) - Eggs

Ingredients

• 1/2 cup unsalted butter
• 3/4 cup brown sugar
• 1 can (20 oz) pineapple slices in juice, drained and reserved
• 1 cup shredded coconut, sweetened or unsweetened
• 1 1/2 cups all
• purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 3/4 cup granulated sugar
• 1/2 cup coconut milk
• 1/4 cup vegetable oil
• 1 tsp vanilla extract
• 2 large eggs

Instructions

1. Preheat oven to 350°F (180°C).
2. In a 9 inch round cake pan, melt the butter over low heat and mix in brown sugar until well combined.
3. Arrange pineapple slices on top of the caramelized sugar mixture and sprinkle shredded coconut evenly over them.
4. In a large bowl, whisk together flour, baking powder, and salt.
5. In another bowl, mix granulated sugar, coconut milk, vegetable oil, vanilla extract, and eggs until well combined.
6. Gradually add the wet ingredients to the dry ingredients and stir until just combined.
7. Carefully pour the batter over the pineapple slices and coconut flakes in the cake pan.
8. Bake for 40 45 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool for 10 minutes before inverting it onto a serving plate.

Chef’s Insight

Experiment with other tropical fruits like mangoes or papayas for different flavor combinations.

Notes

Make sure to use fresh pineapple slices for the best flavor and texture.