Experience a tropical twist on the classic pineapple upside-down cake with this delightful vegan version featuring caramelized coconut and a hint of lime. This cake is not just a dessert; it’s an invitation to relish the vibrant flavors of the tropics!
Ingredients
- 1 cup canned coconut milk
- 1/3 cup melted coconut oil
- 1/2 cup brown sugar
- 1 tablespoon lime juice
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh pineapple, sliced into rings
- 1/2 cup shredded unsweetened coconut
- Maraschino cherries for garnish (optional)
Instructions
Prepare your kitchen for a tropical baking adventure!
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
In a medium bowl, whisk together the coconut milk, melted coconut oil, brown sugar, lime juice, and vanilla extract until smooth and well combined.
In another bowl, sift together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix; a few lumps are perfectly fine.
Spread the shredded coconut evenly over the bottom of the prepared cake pan. Next, arrange the pineapple rings on top of the coconut, adding cherries in the center of each pineapple ring if desired.
Pour the cake batter gently over the pineapple and coconut layer, ensuring an even distribution.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden and slightly firm to the touch.
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Carefully run a knife around the edges to loosen it, then invert the cake onto a serving plate.
Allow the cake to cool slightly before slicing. Serve warm or at room temperature, and enjoy this tropical delight!