Recipes Desserts Fruit Desserts Pineapple Dessert Recipes Cream of Coconut Pineapple Upside-Down Cake 4.0 (1) 1 Review 3 Photos I came up with this after mistakenly buying cream of coconut, thinking it was coconut cream. Cream of coconut is usually used for making pina coladas (e.g. Coco Goya® Cream of Coconut) and is not the same thing as coconut cream. It turned out so great I had to go back and buy another can! Submitted by Carl1121 Published on June 19, 2020 Save Rate Print Share Close Add Photo 3 Prep Time: 20 mins Cook Time: 1 hr 2 mins Additional Time: 25 mins Total Time: 1 hr 47 mins Servings: 12 Yield: 1 cake Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 12 servings ¼ cup brown sugar ¼ cup butter 7 tablespoons unsweetened coconut flakes 2 cups all-purpose flour ¾ teaspoon baking powder ¼ teaspoon salt 2 egg whites 1 cup white sugar, divided 7 ⅓ tablespoons butter 1 (15 ounce) can cream of coconut 1 (8 ounce) can pineapple chunks, juice reserved, divided 2 egg yolks ½ teaspoon vanilla extract Directions 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. Cook's Note: Be sure to use clean beaters to whip egg whites or they will not stiffen. Whipping the egg whites and then folding them in at the end makes the cake fluffier. If a less fluffy cake is desired, simply add the whites in with the yolks. I Made It Print Nutrition Facts (per serving) 438 Calories 20g Fat 62g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 438 % Daily Value * Total Fat 20g 26% Saturated Fat 14g 71% Cholesterol 63mg 21% Sodium 189mg 8% Total Carbohydrate 62g 23% Dietary Fiber 1g 5% Total Sugars 46g Protein 4g 7% Vitamin C 2mg 2% Calcium 35mg 3% Iron 1mg 7% Potassium 86mg 2% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.