🎂CakesIntermediate🇺🇸American
Upside-Down Pineapple Coconut Cake (Carolina Gellen Style)
A tropical twist on the classic upside-down cake featuring caramelized pineapple and shredded coconut. Topped with sweet coconut and optional cherries, this cake offers a moist crumb and rich flavor.
25
Prep (min)
40
Cook (min)
65
Total (min)
9
Servings
$7.66
Total Cost
$0.85
Per Serving
All Ingredients
- 57 g (½ stick OR 4 tbsp) Butter, unsalted, 1 stick
- 188 g (1½ cups) All-Purpose Flour
- 7 g (1½ tsp) Baking Powder
- 165 g (¾ cup) Brown Sugar (packed)
- 2 g (½ tsp) Baking Soda
- 60 g (½ cup) Shredded Coconut, sweetened
- 2 g (¼ tsp) Table Salt
- 960 g (8 counts) Maraschino Cherries, optional
- 567 g (3⅛ pineapples) Pineapple
- 57 g (½ stick OR 4 tbsp) Butter, unsalted, softened, 1 stick
- 200 g (1 cup) Granulated Sugar
- 100 g (2 large) Eggs, large, room temperature
- 4 g (1 tsp) Vanilla Extract
- 3 g (1 tsp) White Vinegar, to improve crumb
- 123 g (½ cup) Buttermilk, or coconut milk
- 60 g (½ cup) Shredded Coconut
1
Caramelized Topping
Ingredients
- 57 g (½ stick OR 4 tbsp) Butter, unsalted, 1 stick
- 165 g (¾ cup) Brown Sugar (packed)
- 60 g (½ cup) Shredded Coconut, sweetened
- 960 g (8 counts) Maraschino Cherries, optional
- 567 g (3⅛ pineapples) Pineapple
Steps
- 1Melt the butter in the pan, then stir in the brown sugar and reserved pineapple juice until smooth.
- 2Arrange pineapple slices over the caramel, placing cherries in the center of the slices if desired.
- 3Sprinkle the shredded coconut over the pineapple.
2
Cake
Ingredients
- 188 g (1½ cups) All-Purpose Flour
- 7 g (1½ tsp) Baking Powder
- 2 g (½ tsp) Baking Soda
- 2 g (¼ tsp) Table Salt
- 57 g (½ stick OR 4 tbsp) Butter, unsalted, softened, 1 stick
- 200 g (1 cup) Granulated Sugar
- 100 g (2 large) Eggs, large, room temperature
- 4 g (1 tsp) Vanilla Extract
- 3 g (1 tsp) White Vinegar, to improve crumb
- 123 g (½ cup) Buttermilk, or coconut milk
- 60 g (½ cup) Shredded Coconut
Steps
- 1Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or cast-iron skillet generously with butter.
- 2In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- 3In a large bowl, cream the butter and granulated sugar until fluffy.
- 4Beat in the eggs one at a time, then stir in the vanilla extract and vinegar.
- 5Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients.
- 6Stir in the shredded coconut.
- 7Pour the batter over the pineapple layer.
- 8Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- 9Let the cake cool in the pan for 5 to 10 minutes, then place a serving plate over the pan and carefully flip it over.
- 10Let it sit for a minute before removing the pan.
Cost Breakdown
$7.66
Total Cost
$0.85
Per Serving
Ingredient Costs
- Butter(Land O'Lakes)$0.69
- All-Purpose Flour(King Arthur)$0.50
- Baking Powder(Rumford)$0.10
- Brown Sugar (packed)(Domino)$0.73
- Baking Soda(Arm & Hammer)$0.01
- Shredded Coconut(Meijer)$0.00
- Table Salt(Morton)$0.00
- Pineapple(Dole)$2.39
- Butter(Land O'Lakes)$0.69
- Granulated Sugar(Domino)$0.49
- Eggs(Store Brand)$0.67
- Vanilla Extract(McCormick Pure)$0.95
- Buttermilk(Store Brand)$0.45
- Shredded Coconut(Meijer)$0.00
Missing pricing data for:
- • maraschino-cherries
- • white-vinegar