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Coconut Rum Pineapple Upside Down Custard Cake

Categories Dessert, Easy Recipes

This coconut rum pineapple upside down custard cake is like a tres leches cake meets, flan, meets the Caribbean and tropics! It’s really delicious and the flavors all work so great together! It’s super easy to make too! I do not drink alcohol but I do love the taste of rum! Especially when it’s combined with tangy fruits like pineapple and then you throw the creamy coconut cake in there and it’s perfect!

What you need to make coconut rum pineapple upside down custard cake:

Makes 1 – 8-9 inch round cake or 1 8 x 8 square cake.

  • 1 cup flour
  • 3/4 cups sugar
  • 1 teaspoon baking powder
  • 1/2 salt
  • 2 eggs
  • 13 ounce can of coconut milk
  • 1 teaspoon vanilla
  • 7 slices pineapple
  • 1/4 cup sugar
  • 2 tablespoons pineapple juice
  • 1 tablespoon Rum flavoring
  • pinch of salt

Instructions

  1. Preheat oven to 350 F.
  2. In a bowl combine flour, sugar, baking powder and salt and stir.
  3. Add eggs, coconut milk and vanilla and mix batter together.
  4. Line your pan with parchment paper and lightly grease.
  5. Line the bottom of the pan with pineapple.
  6. In a small bowl combine sugar, pineapple juice, rum flavoring and a pinch of salt and stir together.
  7. Pour sugar and pineapple juice mixture over the pineapple in the pan.
  8. Pour batter on top of pineapple and sugar mixture.
  9. Bake for ~ 36 minutes or until toothpick comes out moderately clean, this is a wet cake so it will be a little gooey but not wet.
  10. Let mixture cool slightly then run a knife along the edges to loosen them.
  11. Flip over onto serving tray and remove parchment paper.
  12. Enjoy!
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4.84 from 6 votes

Coconut Rum Pineapple Upside Down Custard Cake

Delicious moist tres leches like pineapple upside down cake!
Prep Time10 minutes
Cook Time36 minutes
Total Time46 minutes
Course: Dessert
Cuisine: Baked goods, cake, Dessert
Keyword: Cake, Coconut, Dessert, Easter, Easy Recipes, pineapple
Servings: 6 people

Ingredients

  • 1 cup Flour
  • 3/4 cups Sugar
  • 1 teaspoon Baking Powder
  • 1/2 Salt
  • 2 Eggs
  • 13 ounce can of coconut milk
  • 1 teaspoon vanilla
  • 7 slices pineapple
  • 1/4 cup Sugar
  • 1/4 cup pineapple juice
  • 1 tablespoon Rum flavoring
  • pinch of salt

Instructions

  • Preheat oven to 350 F.
  • In a bowl combine flour, sugar, baking powder and salt and stir.
  • Add eggs, coconut milk and vanilla and mix batter together.
  • Line your pan with parchment paper and lightly grease.
  • Line the bottom of the pan with pineapple.
  • In a small bowl combine sugar, pineapple juice, rum flavoring and a pinch of salt and stir together.
  • Pour sugar and pineapple juice mixture over the pineapple in the pan.
  • Pour batter on top of pineapple and sugar mixture.
  • Bake for ~ 36 minutes or until toothpick comes out moderately clean, this is a wet cake so it will be a little gooey but not wet.
  • Let mixture cool slightly then run a knife along the edges to loosen them.
  • Flip over onto serving tray and remove parchment paper.
  • Enjoy!