Ingredients for Coconut Ginger Pineapple Upside Down Cake
- Fresh Pineapple
- Light Brown Sugar
- Fresh Ginger
- Unsalted Butter
- Vanilla Extract
- Unbleached All Purpose Flour
- 2 teaspoons baking powder
- Table Salt
- Granulated Sugar
- Sweetened Flaked Coconut
- 2 large eggs + 1 large egg white
- Egg White
- 1 (13.5 ounce) can full-fat coconut milk
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How to Make Coconut Ginger Pineapple Upside Down Cake
- Preheat oven to 350°F (175°C). Lightly grease a 9-inch round cake pan with at least 2-inch high sides.
- **Make the Pineapple Topping:**
- Combine 1 (20 ounce) can pineapple chunks (drained, reserving juice), ¾ cup packed light brown sugar, and 2 tablespoons grated fresh ginger in a 10-inch skillet.
- Cook over medium heat, stirring occasionally for the first 5 minutes, until pineapple is translucent and lightly browned (15-18 minutes).
- Strain the pineapple chunks, reserving the juices. Return the juices to the skillet.
- Simmer the juices over medium heat until thickened, darkened, and forms large bubbles (6-8 minutes). Stir in any additional juice released from the pineapple after 4 minutes of simmering.
- Remove from heat; whisk in 4 tablespoons (½ stick) unsalted butter and 1 teaspoon vanilla extract.
- Pour the caramel mixture into the prepared cake pan and set aside.
- **Make the Cake:**
- Whisk together 1 ½ cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt in a medium bowl. Set aside.
- In a stand mixer fitted with a flat beater, cream together ½ cup (1 stick) unsalted butter, 1 cup granulated sugar, and ½ cup sweetened shredded coconut at medium-high speed until light and fluffy (3-4 minutes).
- Reduce speed to medium; add 1 teaspoon vanilla extract and beat to combine.
- Add 2 large eggs, one at a time, then 1 large egg white, beating well and scraping down the bowl after each addition.
- Reduce speed to low. Gradually add one-third of the flour mixture, then half of 1 (13.5 ounce) can full-fat coconut milk, beating until incorporated.
- Repeat with another one-third of the flour mixture and the remaining coconut milk. Finish with the remaining flour.
- Stir gently with a rubber spatula to ensure everything is combined. The batter will be thick.
- Quickly distribute the cooked pineapple evenly in the cake pan, gently pressing into the caramel.
- Drop spoonfuls of batter over the fruit, spreading evenly to the edges.
- Tap the pan lightly to release air bubbles.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes. Invert onto a serving platter and let cool completely (about 2 hours) before serving.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
198g
Fat
80g
Carbs
23g
