Coconut Ginger Pineapple Upside Down Cake Recipes

Steps:

• Preheat oven to 350°. Arrange pineapple in a single layer in a well seasoned 12-in. cast-iron or other ovenproof skillet., In a large bowl, cream butter, coconut oil and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. Beat in coconut extract. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with coconut milk, beating well after each addition., With clean beaters, beat egg whites and cream of tartar on high speed just until stiff but not dry. Fold a fourth of the egg whites into batter, then fold in remaining egg whites. Spread over pineapple. Bake until a toothpick inserted in center comes out clean, 55-60 minutes. Cool 10 minutes before inverting onto a serving plate. Serve warm, with toasted coconut if desired.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking pans.
• Place brown sugar, 1/4 cup butter, and coconut flakes in a microwave-safe container and heat until warm, about 2 minutes. Mix into a paste.
• Combine flour, baking powder, and salt in a separate bowl. Whip egg whites in a metal bowl with a clean electric mixer until stiff peaks are formed.
• Beat 1/2 cup white sugar and 7 1/3 tablespoons butter in a bowl with an electric mixer until creamy. Add remaining 1/2 cup white sugar, cream of coconut, reserved pineapple juice, egg yolks, and vanilla extract; mix thoroughly. Add the flour mixture; stir batter slowly until fully combined. Fold in the whipped egg whites using a spatula.
• Spread the brown sugar paste over the bottoms of the prepared pans. Arrange pineapple chunks on top. Pour in the batter.
• Bake in the preheated oven until tops are brown and crisp and a toothpick inserted into the centers comes out clean, about 1 hour. Let cool, about 25 minutes. Flip cakes over onto a serving plate and out of the baking pans.

Steps:

• Heat corn syrup and 1 Tbsp margarine till melted in small pan over medium heat.
• Stir in brown sugar; cook over medium heat till mixture is bubbly.
• Pour mixture into ungreased 9 inch round cake pan; sprinkle coconut evenly over top.
• Arrange pineapple slices on top of coconut.
• Heat oven to 350°F
• Combine flour, baking powder and salt in medium bowl.
• Set aside.
• Beat remaining 5 Tbsp of margarine in large bowl and beat till fluffy.
• beat in sugar, egg and vanilla.
• Add flour mixture to margarine alternately with milk, beginning and ending with flour mixture.
• Pour batter into cake pan.
• Bake 40 minutes or till cake springs back when touched lightly.
• Cool in pan on wire rack 2-3 minutes; loosen side of cake with knife and invert to plate.
• Cut in wedges. Serve warm or cool, topped with whipped topping.
• Garnish with pineapple slices if desired.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
• Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
• Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.

Steps:

• First, make the topping. In a small pan heat the butter, sugar and rum (if using), on a low heat until dissolved, bubble for a few mins until slightly thickened. Divide between 6 really well-greased, 200ml ramekins. Add a pineapple ring with a glacé cherry in the middle to each.
• Heat oven to 180C/160C fan/gas 4. Beat together the butter and sugar with an electric whisk until pale and fluffy. Gradually beat in the eggs, then fold in the dry ingredients. Finally stir in the milk and divide the mixture between the ramekins. Put them on a baking tray and cook for 25-30 mins until risen, golden and springy to the touch.
• To serve, turn the ramekins upsidedown onto a plate or a bowl and tap gently to release. Serve with custard.

Steps:

• 1. Preheat oven to 350 degrees. Line a large rimmed baking sheet with parchment paper. Wrap a double layer of aluminum foil inside and over the lip of a 10-inch springform pan.
• 2. Place 1/2 cup butter in pan. Heat in oven for 2 minutes, remove. Stir in sugar and ginger until incorporated. Arrange pineapple slices in pan. Place a cherry in center of each and around open spaces on cake.
• 3. Beat cake mix, 1/2 cup butter, eggs and reserved pineapple juice on medium for 2 minutes. Stir in coconut, (I used a little more than 1/2 cup).
• 4. Spoon batter into pan; place pan on baking sheet. Bake for 55 - 65 minutes or intil a toothpick inserted in center comes out clean. Cool for 5 minutes. Loosen springform and invert cake onto a serving platter.

Steps:

• Heat oven to 350°F.
• Add 1/4 cup butter to each of 2 (9-inch) round pans; place in oven to melt. Remove from oven; sprinkle with sugar.
• Arrange pineapple and cherries over sugar in pans; sprinkle with coconut.
• Beat remaining ingredients with mixer until blended; pour over coconut.
• Bake 35 min. or until toothpick inserted in centers comes out clean. Immediately invert onto serving plates.