For a long time, I’ve been obsessing over the idea of a pineapple upside-down cake.
The only problem was, pineapple upside-down cake conjured up images of canned pineapple and cake mix.
Yeah … clearly that was not where I wanted to take this cake.
I checked out a few recipes, but didn’t fall in love. I had to take matters into my own hands. 
Around the same time, I was becoming equally obsessed with the idea of baking with coconut oil. Have you guys been seeing this stuff everywhere? It comes in a jar, and the texture of it is scoopable – almost like a jar of coconutty-white, soft butter. You want to make sure to get virgin coconut oil, because that means it wasn’t refined with chemicals and other not-so-fun stuff. And guess what? You can use it as a {healthier} substitute for butter in your baking!
Which is just what I did with this recipe. Instead of using three sticks of butter, I went with one plus a cup of coconut oil. Um, hello? … How major is that?!
This cake was so rich and velvety and over-the-top BUTTERY that I’m pretty sure you could omit the half the butter, or even replace all of it with the coconut oil. It’s actually a triple-coconut cake, with the oil, shredded coconut, and coconut milk. I couldn’t really find any cake recipes that used coconut milk in place of buttermilk or regular milk – but I figured, why not? And it worked!
To make the topping, you just need to cut up fresh pineapple in little pieces and drop those into your muffin tins, sort of forming the shape of what would be a perfect little pineapple ring. Right on top of a spoonful of brown sugar-y butter.
Oh, yeah. That’s where the magic happens.
I LOVE the use of jumbo muffin tins for these, because then you’re really getting miniature cakes. Little babies. So cute. Cupcakes work, too – and since I only have one jumbo muffin tin, I made the rest regular-sized. Both are fabulous, but the ones in the photos are the jumbo-sized. Of course, you could also opt to make an actual cake … I just happen to think these were meant to be little baby-cakes.
A cherry in the center of the pineapple ring is key, but I couldn’t bring myself to consider the maraschino variety. Look, I love ‘em in certain places, like a good cocktail perhaps … but not here. Here, I was feeling blackberries. They went right along with the tropical vibe, and when cut in half, they’re a perfect size.
Canned pineapple and cake mix? Pssssht.
You’re SO better than that.
- 1 cup brown sugar
- ½ cup butter, melted
- 3 pounds fresh pineapple slices
- ½ pint blackberries, halved
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, room temperature
- 1 cup virgin coconut oil
- 1-3/4 cups sugar
- 5 large eggs, room temperature
- 1 cup coconut milk
- 1 tablespoon vanilla extract
- 1 cup shredded coconut
- Preheat the oven to 350 degrees F. Spray muffin tins with baking spray (like Baker’s Joy).
- To make the topping: Mix the butter and sugar in a medium bowl. Divide mixture among muffin cups (about ¾ teaspoon for regular muffin cups, and 1-1/2 teaspoons for jumbo muffin cups). Place a halved blackberry in the center of each cup. Trim pineapple so that the pieces fit around the blackberry in each muffin cup.
- To make the cake: Mix the flour, baking powder, baking soda, and salt together in a large bowl. Cream butter, coconut oil, and sugar together on medium-high speed in stand mixer until light and fluffy, about 5 minutes. Add eggs one at a time, scraping sides of the bowl as needed, while mixer is on medium-low speed. With mixer on low speed, add the dry ingredients in 3 additions, alternating with the coconut milk and extract in 2 additions, beginning and ending with the dry. Don’t over-mix! Fold in the shredded coconut.
- Add batter to muffins tins, filling each about ¾. Bake for 20 – 25 minutes, until a tester inserted in the center of a cake comes out clean. Allow the cakes to cool in the pans for a few minutes, and then invert them onto cooling racks. If any of the pineapple pieces didn’t make it, just spoon them out of the pan and place them back onto the cakes. Serve warm or at room temperature.
These little cakes look so. good. I’m glad you found coconut oil, I’m obsessed with it, too! Did you catch the pineapple ring pancakes in Bon Appetit (March?)? I can’t get them out of my head!
Cookie and Kate recently posted..Strawberry, Quinoa and Chopped Spinach Salad
I have been hearing about coconut oil EVERYWHERE lately [the chiropractors office?!] Now this recipe has me convinced I need to buy some! Looks amazing…pineapple upside down cake is in my top 5 fav foods anyway….
Wow!!! These looks so good. And I LOVE your substitutions! This is the 5th time I’ve read about coconut oil this week, I think it’s time to get some
Jess @ Cheese Please recently posted..Strawberry Salsa Fresca {with Blackened Mahi Mahi}
This recipe sounds so good! Just printed it off and I am going to try it. I started using coconut oil about two months ago. It is so good for you!
Those look amazing! I love coconut oil – I use it for so many different things!
Alyssa @ Everyday Maven recently posted..GBOTW: Arugula and Lemon Couscous from girlichef
First of all, I just love your writing style and commentary…fun and clever! Second of all, this is exactly what I was looking for – hosting a tropical-themed party this weekend and thought that pineapple-coconut-upside-down-cupcakes were vital for the dessert. Cannot wait to make these!
Thank you, Christine! So glad you found them. Perfect for your party, let me know how it comes out!