Pineapple-Coconut Upside Down Cake Image

Pineapple-Coconut Upside Down Cake

Make this Tonight - "A Southern-Inspired Mother’s Day Meal"

Prep Time
Cook Time


  • 2 sticks + 2 tablespoons unsalted butter, divided
  • 2 1/2 cups + 2 tablespoons sugar, divided
  • 8 large eggs
  • 1 ½ cups coconut milk
  • 1 ½ teaspoons vanilla extract
  • 2 ⅓ cups all-purpose flour
  • 1 ½ tablespoons baking powder
  • ¾ teaspoon kosher salt
  • 1 cup shredded coconut, unsweetened
  • 1 can pineapple rings
  • maraschino cherries


  1. Preheat oven to 350°F
  2. Cream 2 sticks butter and 2 ½ cups sugar in a mixer with paddle attachment.
  3. Add eggs, coconut milk and vanilla. Mix until smooth.
  4. Add flour, baking powder, salt, and shredded coconut and mix until batter is homogenous.
  5. Melt 2 tablespoons butter in a 9” cast iron skillet over medium heat. Add 2 tablespoons sugar and cook until it begins to caramelize. Turn off heat.
  6. Add pineapple rings to the pan and place a maraschino cherry in the center of each slice.
  7. Pour cake batter into the skillet and bake at 350°F for 30-40 minutes rotating half way through. The cake should be nicely golden on top and a toothpick should come out clean when inserted in the middle.
  8. Allow the cool to slightly when out of the oven.
  9. Using oven mitts, carefully flip the cake over on a cake plate. Slice and serve.