Upside-Down Pineapple Coconut Cake (Carolina Gellen Style)
🎂CakesIntermediate🇺🇸American

Upside-Down Pineapple Coconut Cake (Carolina Gellen Style)

#pineapple#coconut#upside-down#cake#tropical

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
$17.66
Total Cost
$1.96
Per serving
  • 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 Eggs) 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

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

  1. 1
    Melt the butter in the pan, then stir in the brown sugar and reserved pineapple juice until smooth.
  2. 2
    Arrange pineapple slices over the caramel, placing cherries in the center of the slices if desired.
  3. 3
    Sprinkle the shredded coconut over the pineapple.

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 Eggs) 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

  1. 1
    Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or cast-iron skillet generously with butter.
  2. 2
    In a bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. 3
    In a large bowl, cream the butter and granulated sugar until fluffy.
  4. 4
    Beat in the eggs one at a time, then stir in the vanilla extract and vinegar.
  5. 5
    Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients.
  6. 6
    Stir in the shredded coconut.
  7. 7
    Pour the batter over the pineapple layer.
  8. 8
    Bake for , or until a toothpick inserted into the center comes out clean.
  9. 9
    Let the cake cool in the pan for , then place a serving plate over the pan and carefully flip it over.
  10. 10
    Let it sit for a minute before removing the pan.
$17.66
Total Cost
$1.96
Per serving

Prices listed are approximate. Actual costs may vary based on store, location, and availability.

Ingredient Costs

  • Butter(Land O'Lakes)
    $0.79
  • 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
  • Maraschino Cherries(Meijer)
    $10.14
  • Pineapple(Dole)
    $2.39
  • Butter(Land O'Lakes)
    $0.79
  • Granulated Sugar(Domino)
    $0.49
  • Eggs(Meijer)
    $0.32
  • Vanilla Extract(McCormick Pure)
    $0.95
  • White Vinegar(Meijer)
    $0.00
  • Buttermilk(Store Brand)
    $0.45
  • Shredded Coconut(Meijer)
    $0.00
Back to All Recipes