Print Recipe

Mini Pineapple Coconut Upside Down Cakes

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 6

Ingredients

For the topping

  • 6 pineapple rounds from 1 can of pineapple slices
  • 1/4 cup 1/2 stick Unsalted butter, room temperature
  • 3/4 cup Light brown sugar packed
  • Splash of Vanilla extract
  • 1 ½ teaspoon Dark rum

For the cakes

  • 2 cups All-purpose flour spooned then leveled
  • 1/4 teaspoon Baking soda
  • 1 1/2 teaspoon Baking powder
  • 1/4 teaspoon Salt
  • 3/4 cup 1 1/2 sticks Unsalted butter, room temperature
  • 1 cup Granulated sugar
  • 2 large Eggs
  • 1 cup Coconut milk
  • 1 1/2 teaspoons Vanilla extract
  • 1 tablespoon Coconut rum
  • 2 teaspoons Dark rum
  • 1/2 heaping cup Sweetened flaked coconut

Instructions

  • Preheat the oven to 375° Fahrenheit.
  • Lightly spray 6 mini silicone baking pans with pam, vegetable spray, or cake release.
  • Melt 1/4 cup (4 tablespoons) of butter in a skillet over medium heat. Add the brown sugar, vanilla extract, and rum. Stir to combine.
  • Increase the heat to medium /high and cook until the sugar mixture is bubbly, about 2 minutes. Arrange the pineapple slices over the sugar mixture and continue cooking until the sugar mixture turns a nice amber color. Turn the pineapple slices over and remove the pan from the heat. (The mixture will continue to cook even though the heat is off.).
  • Working quickly (and carefully), spoon a bit of melted sugar mixture on the bottom of each silicone baking pan. Carefully (preferably with tongs) place a pineapple slice over the sugar mixture in each mini baking pan. Set aside to cool slightly.
  • Stir together the flours, baking powder, baking soda, and salt in a medium mixing bowl and set aside.
  • In the bowl of an electric mixer, on medium speed, cream together butter and granulated sugar until light and fluffy, about 2-3 minutes. Add the eggs 1 at a time incorporating well after each addition. Stir in the vanilla and rum. With the mixer running at low speed, add the flour mixture and coconut milk alternately in 3 batches, starting and ending with the flour until just combined. Fold in the coconut flakes.
  • Spoon the batter evenly over the pineapple slices in each mini baking pan. Spread with an offset spatula, if needed. Bake in the middle of the oven until golden brown and a tester comes out clean, 20 to 25 minutes.
  • Cool the cake in the mini pans on a wire rack for 3-5 minutes. Working quickly, remove the cakes onto a small plates, keeping plate and pans firmly pressed together. Replace any fruit stuck to the bottom of the mini pans, if necessary. Allow the cakes to cool completely, then slice and munch on those bad boys