Coconut Pineapple Upside-Down Cake – A Gluten-Free Caribbean Delight!

Discover this scrumptious Caribbean dessert - a gluten-free Coconut Pineapple Upside-Down Cake with a perfect balance of sweet caramelized pineapple and coconut, topped with a tender fluffy cake layer. Enjoy the tropical paradise in every bite!

Time: (Prep, Cook, Total): Prep: 20 mins | Cook: 35-40 mins | Total: 55-60 mins

Servings: 2 servings

Difficulty: Easy

Cuisine: Caribbean, Gluten-Free

Allergens

Milk, Eggs, Soy (from baking powder)

Ingredients

1 cup gluten
free all
purpose flour 1 cup granulated sugar 1/2 cup unsalted butter, melted 1/4 teaspoon salt 1 teaspoon baking powder 1/2 cup coconut milk 1 large egg, room temperature 1 teaspoon pure vanilla extract 1 can (20 oz) pineapple slices in juice, drained and patted dry 1/2 cup shredded sweetened coconut

Instructions

a. Preheat oven to 350°F (175°C). Grease an 8 inch round cake pan. b. In a small bowl, whisk together the flour, baking powder, and salt. Set aside. c. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, vanilla extract, and coconut milk until well combined. Gradually add the dry ingredients and mix until just incorporated. d. Arrange pineapple slices on the bottom of the prepared cake pan. Sprinkle shredded coconut evenly over the pineapples. Pour the batter over the fruit layer and smooth the top. e. Bake for 35 40 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for about 10 minutes before inverting onto a serving plate.

Chef’s Insight

Allow the cake to cool slightly before inverting onto a plate for a perfect presentation. The caramelized pineapple will stick to the pan, so be sure to use a plate larger than the cake diameter to avoid breaking it.

Notes

Adjust the baking time as needed to ensure the cake is fully cooked and golden brown on top.

Substitutions

For a dairy-free option, replace the butter with coconut oil and use a dairy-free milk alternative. To make this recipe nut-free, ensure that the gluten-free all-purpose flour blend used is nut-free.

Alternative Preparations

This recipe can be made in advance and stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days before serving.

Alternative Methods

For a pressure cooker, follow steps a-c. Grease an oven-safe dish that fits into your pressure cooker. Arrange pineapple slices on the bottom, sprinkle with coconut, and pour batter over them. Pour 1 cup of water into the pressure cooker base and place the dish on a trivet or rack. Cook at high pressure for 40 minutes, then allow a natural release for 10 minutes before quick-releasing any remaining pressure.

Best Storage Practice

Store in an airtight container to prevent it from absorbing any unwanted flavors and odors.

Shelf Life

For optimal freshness, consume within 4 days of baking.

Plating Tips

Serve the cake on a white plate with a small garnish of pineapple and coconut flakes to enhance the tropical theme.

Nutrition Facts