Pineapple Coconut Upside Down Cake - My 32nd guest post for Zaiqedaar Pakwan

Another guest post for the month! I have been receiving some requests and I am really struggling to provide them. Somehow the flow of writing is not coming by, but then I don't want to pull out of any commitments that I have already made, amidst a "bail" that I may take my own time! :)

One of them that I received was from Farheen, who started off with an FB page and slowly moved into blogging. I have been a follower of her page from the start I suppose! I feel amazed at her wide repertoire of authentic Hyderabadi meat recipes that I have lost count of how much I have bookmarked from her page and have actually given up on them! Hehe…

After giving a long thought, I decided to give her this delicious pineapple upside down coconut cake, that I had baked from a recipe from my big thick scrap book. I must say that this was one of the best cakes I had baked in a long time. I totally loved how tropical the whole cake tasted! To see the recipe and to read more, do drop by Farheen's space and say a "hi" to her! :)

What makes me even more glad is that it is her 100th post! I feel nice to be in her space on this special occasion... I wish her many many more blog posts and delicious recipes ahead... :)


Pineapple Coconut Upside Down Cake
                                                              Makes a 9 inch cakes (Serves 10-12)
   Ingredients for the caramel top:
  1. small pineapple, peeled, cored and cut into 2 cm pcs (around 500 gm)
  2. 125 gm brown sugar
  3. 75 gm butter, cold
  4. A pinch of salt
For the Cake:
  1. 50 gm grated coconut
  2. 200 gm all-purpose flour
  3. 1 tsp baking powder
  4. ½ cup (113 gm) butter, softened
  5. 100 gm sugar3 large eggs, room temperature
  6. 90 ml coconut milk


  1. Preheat oven to 180 degrees. Keep a 9 inch cake pan ready. Grease the sides well.
  2. Put the pineapple and brown sugar in a wide pan on low heat. Allow the sugar to melt, and then leave it on simmer till the pineapple gets quoted, turning it occasionally so that all the sides get covered. This process will take around 8-10 minutes. Remove the pineapple using a slotted spoon into a sieve placed over a saucepan.
  3. Allow the sugar and syrup to simmer for another 5 minutes, till it turns syrupy. Chop the butter and add into the syrup. Whisk till melted and the caramel starts getting an amber shade. Add in the salt and switch off the flame. Pour the syrup onto the bottom of the prepared pan. Arrange the pineapple slices all over the syrup.
  4. For the cake, combine the coconut, flour and the baking powder in a bowl and keep aside. Beat the butter and sugar till creamy. Add in one egg at a time, beating after each addition. Now add in the coconut milk and the juices collected while sieving the pineapple, and beat till combined. Fold in the flour mixture to make a smooth batter – it will be thick.
  5. Arrange the batter on top of the pineapple slices. Flatten the top. Bake around 40 to 45 minutes till the center comes out clean. Run a knife at the edges of the cake and allow to cool in a pan for 15 minutes.
  6. Flip onto a plate carefully. The pineapple pieces may fall off, but just arrange it back. Serve warm as is or with a scoop of icecream or cream!

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