Ingredients
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1 (15.25 ounce) can pineapple rings in juice, divided
Caramel:
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¼ cup unsalted butter
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½ cup brown sugar
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2 tablespoons frozen whipped topping (such as Cool Whip®), thawed
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½ teaspoon vanilla extract
Cake:
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2 cups all-purpose flour
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2 teaspoons baking powder
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¼ teaspoon salt
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1 cup white sugar
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½ cup unsalted butter, softened
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2 large eggs
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1 cup coconut milk
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2 teaspoons vanilla extract
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¼ cup grated coconut
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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Separate pineapple rings and juice. Chop enough rings to fill a 1/4 cup measure. Pour 1/4 cup juice into a small bowl. Set aside remaining rings.
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Melt butter for caramel in a small saucepan. Add brown sugar, whipped topping, and vanilla extract. Whisk until smooth and bring to a boil. Pour caramel into a 9-inch round glass cake pan, coating the bottom evenly. Arrange pineapple rings over top, slicing them if desired. Set aside.
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Sift flour, baking powder, and salt together into a bowl.
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Cream sugar and butter together in another bowl. Gradually add flour mixture and mix until it resembles a coarse pastry dough. Add eggs; mix thoroughly. Stir in coconut milk, pineapple chunks and reserved juice, and vanilla extract. Stir in grated coconut. Carefully pour batter over the glazed pan.
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Place the cake pan on top of a baking sheet and bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes.
Cook's Notes:
When baking, the caramel could boil over, so the baking sheet will catch any excess. Baked caramel is a pain to clean off the bottom of the oven.
The coconut milk you need should have a creamy consistency. If it's semi-clear and watery, that's coconut water.
Variation: Replace the vanilla in the caramel sauce and cake with tequila to create a pina colada cake.
Nutrition Facts (per serving)
438 | Calories |
21g | Fat |
61g | Carbs |
5g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 438 | |
% Daily Value * | |
Total Fat 21g | 26% |
Saturated Fat 14g | 70% |
Cholesterol 74mg | 25% |
Sodium 187mg | 8% |
Total Carbohydrate 61g | 22% |
Dietary Fiber 2g | 5% |
Total Sugars 39g | |
Protein 5g | 9% |
Vitamin C 5mg | 5% |
Calcium 81mg | 6% |
Iron 2mg | 13% |
Potassium 118mg | 3% |
* 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.