Easy Pineapple Coconut Cake – Soft, Moist & Bakery Style Upside Down Cake

#pineapplecake #upsidedowncake #torte
🍍 This pineapple upside down cake is incredibly soft, moist and packed with juicy pineapple flavor. Made with a light coconut-based batter, this cake has a tender texture that melts in your mouth.

🍍 The pineapple pieces caramelize beautifully at the bottom while baking, creating a glossy, juicy topping when inverted. For extra moisture, you can pour a little pineapple juice over the warm cake — this step is optional but makes it even softer.

🍍 This easy pineapple cake is made with simple ingredients and a quick mixing method, making it perfect for beginners. You can use egg whites for a lighter, whiter cake or whole eggs for a richer texture.

Serve it warm with a scoop of vanilla ice cream for the perfect dessert.

🍍 Happy baking! 🧑🏻‍🍳

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🍰 Ingredients:

1 can of Pineapple - 400g
Or 1 fresh Pineapple

Plain Flour 175g (1 cup, 2 tablespoons)
Desiccated Coconut 50g (½ cup)
Baking powder 1 teaspoon
Salt ½ teaspoon (optional)
Sugar 175g (¾ cup, 2 tablespoons)
4 Egg whites
Butter / Margarine / Baking spread or
Vegetable shortening (like crisco) 175g (¾ cup, 1 tablespoon)
Mascarpone / Cream cheese or Plain Yogurt 120g (½ cup)
Vanilla extract 1 teaspoon
Brown Sugar 2-3 tablespoons

Measuring cup size - 240ml
Baking pan 20x20 cm (8x8 inch)
Bake in a preheated oven at 175°C (350°F) for 35–40 minutes

Method:
Drain the pineapple juice from the can and set it aside for later use.
Cut the pineapple slices into small, even-sized chunks.
In a large mixing bowl, combine all the dry ingredients and mix thoroughly until well incorporated.
Add the wet ingredients to the mixture, ensuring the pineapple pieces are not included at this stage.
Using a whisk or mixer on low speed, mix for approximately 30 seconds.
Pause to scrape down the sides and give the batter a gentle mix.
Whisk again for an additional 15–20 seconds, followed by a final manual mix to ensure a smooth, even batter.
Sprinkle a handful of brown sugar across the base of a lined baking pan.
Arrange the pineapple pieces evenly on top of that, ensuring full coverage.
Carefully pour the prepared batter over the pineapple layer, spreading it evenly.
Bake in a preheated oven at 175°C (350°F) for 35–40 minutes, or until a skewer inserted into the centre of the cake comes out clean.
Once baked, carefully invert the cake onto a serving tray while it is still warm.
If desired, drizzle some of the reserved pineapple juice over the warm cake for added moisture and flavour.
Serve warm, optionally with a scoop of vanilla ice cream.
Enjoy!