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Coconut Lime Pineapple Upside-Down Cake

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Course: Dessert
Cuisine: American
Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes
Degree of Difficulty : Easy
Servings: 8 people
Author : Kathy from Inspired Cuisine
Tip : If you don't have cake flour, then make your own by removing 2 tbsp of flour from each cup of flour used and substitute the removed flour with 2 tbsp of cornstarch.

Ingredients 

Pineapple Base

  • 2 tbsp melted unsalted butter
  • 1/4 cup brown sugar
  • 6-8 slices canned pineapple
  • 8-10 whole maraschino cherries

Cake Batter

  • 1 1/2 cups cake and pastry flour
  • 3/4 cup desiccated coconut
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • pinch of kosher salt
  • 2 large eggs
  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 1 cup 14% sour cream
  • 1 tsp finely grated lime zest

Instructions

Gather all ingredients before starting the recipe.

  • Preheat oven to 350℉

Pineapple Base

  • Add 2 tbsp melted unsalted butter and 1/4 cup brown sugar to a microwave safe bowl and stir to combine. Heat on high for 1-2 minutes. Stir and pour into an 8" (20cm) greased round baking pan (not springform).
  • Place 6-8 slices canned pineapple in the baking pan, starting at the center and working your way out to the edges. Cut remaining pineapple slices into halves or quarters and use these pieces to fill any space between the pineapple rings and arrange 8-10 whole maraschino cherries in the center holes of the pineapple slices.

Cake Batter

  • Mix 1 1/2 cups cake and pastry flour, 3/4 cup desiccated coconut, 1 tsp baking powder, 1/2 tsp baking soda and a pinch of kosher salt. Set aside until ready to use.
  • Combine 2 large eggs and 1 cup sugar in the bowl of a stand mixer and using the paddle attachment, beat mixture on medium high until light and fluffy, about 2 minutes.
  • Reduce speed to low and add 1/2 cup vegetable oil and mix until combined. Add 1 cup 14% sour cream and 1 tsp finely grated lime zest. Stir to combine.
  • Gradually add dry ingredients until just combined.
  • Pour batter onto the prepared pineapple base and spread evenly. Bake on the middle rack of the preheated oven for 50 minutes or until a toothpick inserted in the center of the cake comes out clean.
  • Remove cake from oven and allow to cool for 15 minutes. Place large round platter over the cake and swiftly flip cake onto plate.
  • Serve warm or at room temperature.