This might just be the softest and most moist cake ever! It’s tender, buttery, and topped with caramelized brown sugar, pineapple, and coconut. The pineapple juice seeps into the cake, giving it an amazing flavor and texture!
Pina Colada Upside Down Cake
This might just be the softest and most moist cake ever! It’s tender, buttery, and topped with caramelized brown sugar, pineapple, and coconut. The pineapple juice seeps into the cake, giving it an amazing flavor and texture!
Ingredients
For the Topping:
- 1/4 cup dairy-free butter
- 1/4 cup light brown sugar
- 5 pineapple rings from a can
- 1/4 cup shredded coconut
For the Cake:
- 1 3/4 cups self-rising flour
- 1/4 cup shredded coconut
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 cup sugar
- 3/4 cup dairy-free milk + 1 teaspoon apple cider vinegar
- 1/4 cup pineapple juice
- 1/3 cup dairy-free yogurt
- 1/3 cup olive oil
Instructions
- Preheat your oven to 340°F (170°C).
- Melt the butter and pour it into the bottom of a lined 7-inch (18 cm) cake tin. Sprinkle the brown sugar and shredded coconut over the butter, then arrange the pineapple rings on top. Set aside.
- Combine the dairy-free milk and apple cider vinegar in a bowl, then set it aside to thicken and curdle.
- Mix the remaining wet ingredients into the milk mixture.
- Sift in the dry ingredients and gently mix until just combined.
- Pour the batter over the pineapple rings in the cake tin and bake for 40-50 minutes, or until the cake is well-risen and cooked through.
- Once baked, flip the cake onto a serving plate and let it cool before slicing. Enjoy!