Cream of Coconut Pineapple Upside-Down Cake
Description
Sweeten any special occasion with this tropical upside-down cake that tastes like a fluffy pina colada.
Ingredients
•
1/4 cup brown sugar
•
1/4 cup butter
•
7 tablespoons unsweetened coconut flakes
•
2 cups all-purpose flour
•
3/4 teaspoon baking powder
•
1/4 teaspoon salt
•
2 egg whites
•
1 cup white sugar, divided
•
7 1/3 tablespoons butter
•
1 (15 ounce) can cream of coconut
•
1 (8 ounce) can pineapple chunks, juice reserved, divided
•
2 egg yolks
•
1/2 teaspoon vanilla extract
Directions
1
Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking pans.
2
Place brown sugar, 1/4 cup butter, and coconut flakes in a microwave-safe container and heat until warm, about 2 minutes. Mix into a paste.
3
Combine flour, baking powder, and salt in a separate bowl. Whip egg whites in a metal bowl with a clean electric mixer until stiff peaks are formed.
4
Beat 1/2 cup white sugar and 7 1/3 tablespoons butter in a bowl with an electric mixer until creamy. Add remaining 1/2 cup white sugar, cream of coconut, reserved pineapple juice, egg yolks, and vanilla extract; mix thoroughly. Add the flour mixture; stir batter slowly until fully combined. Fold in the whipped egg whites using a spatula.
5
Spread the brown sugar paste over the bottoms of the prepared pans. Arrange pineapple chunks on top. Pour in the batter.
6
Bake in the preheated oven until tops are brown and crisp and a toothpick inserted into the centers comes out clean, about 1 hour. Let cool, about 25 minutes. Flip cakes over onto a serving plate and out of the baking pans.