Coconut & Banana Pineapple Upside Down Cake

Time: 2 hours

This cake is simple to make and creates an interesting and delectable dessert – the best thing that you can do is – fall in love with it…

Music Selection: Christopher Cross – Arthur’s Theme


1 cup butter, melted

1 cup packed brown sugar

½ large pineapple, peeled, cut in quarters, cored and cut in small ¼ inch slices

2 cups flour

1 ½ cups sugar

1 tsp baking powder

½ tsp baking soda

1 tsp salt

2 ripe bananas, peeled and mashed (about 1 cup) – I use frozen bananas

½ cup coconut milk

¼ cup shred dried coconut (unsweetened

3 large eggs

2 tsp vanilla


Preheat oven to 350 degrees.

In a round 9 inch springform pan, cut to size and place inside parchment paper. Pour ¼ cup of the melted butter and swirl on top of the parchment paper and brush some on sides of pan.

Evenly sprinkle the brown sugar on top of the butter.

Slice up the pineapple and starting in centre place on slice, then create rings with each slice slightly over lapping until bottom of pan is covered.

In a medium bowl, whisk flour, sugar, baking powder, baking soda, salt and shred coconut.

In another bowl, whisk the remaining ¾ cup melted butter, coconut milk, eggs, vanilla and eggs until well blended. Whisk into the flour ingredients.

In a small bowl, mash the bananas and add to the flour ingredients. Mix well.

Pour over the pineapple gently so it keeps its pattern. Smooth the top of the cake batter and tap the pan a bit.

I place my pan into a larger pan as sometimes the butter leaks from the bottom. Bake until fully cooked – about 1 hour and 15 minutes. Remove from oven and let cool for 5 minutes.

Then using a knife, cut along the edges of the spring form pan and remove the sides. Place a serving plate on top of the cake and invert so the pineapple is on top. Remove the bottom of the pan and gently lift off the parchment paper.

Let the cake cool, and then serve with vanilla or egg nog ice cream!

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