This twist on a classic pineapple upside-down cake introduces coconut and rum for a tropical flair. The moist cake is topped with caramelized pineapple rings, and served with light, fluffy coconut whipped cream for a refreshing finish.

Ingredients

For the Cake:

  • 1 cup all-purpose flour
  • 1/2 cup almond flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup coconut sugar
  • 1/4 cup unsweetened applesauce
  • 1/2 cup coconut milk
  • 1/4 cup melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 tablespoon rum (optional)

For the Topping:

  • 1 cup brown sugar
  • 1/4 cup coconut oil
  • 1 fresh pineapple, peeled, cored, and cut into rings
  • Maraschino cherries for garnish (optional)

For the Coconut Whipped Cream:

  • 1 can (13.5 oz) full-fat coconut milk, chilled overnight
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

In a medium bowl, combine the all-purpose flour, almond flour, baking powder, baking soda, and salt. Whisk together and set aside.

In a large bowl, mix the coconut sugar, applesauce, coconut milk, melted coconut oil, vanilla extract, and rum until well combined.

Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.

In a small saucepan, melt the coconut oil over medium heat. Add the brown sugar and stir until dissolved. Pour the mixture into the prepared cake pan, spreading it evenly across the bottom.

Arrange the pineapple rings over the brown sugar mixture, and place a cherry in the center of each ring if desired.

Pour the cake batter over the pineapple arrangement, smoothing the top with a spatula.

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes.

Carefully flip the cake onto a serving plate, so the pineapple is on top. Let it cool completely.

For the coconut whipped cream, remove the chilled coconut milk from the refrigerator. Open the can and scoop out the solidified coconut cream into a mixing bowl, leaving the liquid behind.

Using a hand mixer, whip the coconut cream with powdered sugar and vanilla extract until fluffy.

Serve slices of the pineapple upside-down cake topped with a generous dollop of coconut whipped cream. Enjoy your tropical delight!