A pineapple coconut sugar mixture bakes on the bottom, then gets flipped over to be on the top of this Coconut Pineapple Upside Down Cake. Top with a homemade whipped cream and sprinkle with coconut. A light, fresh cake!
Melt the butter and divide it between the two pans.
In a small bowl, mix together the brown sugar, coconut and drained pineapple. Mix well, then divide between the two pans, spreading the mix to cover the bottom.
Set the pans aside.
For the Cake:
Preheat the oven to 350 degrees Fahrenheit.
In the bowl of a stand mixer, mix the shortening, milk, pineapple juice, eggs, sugar and vanilla extract. Mix well.
Add in the pudding mix, flour, baking powder and salt. Beat for 3 minutes at medium speed, scraping the bowl as needed.
Divide the batter between the two pans, pouring the batter over the pineapple coconut mixture. Spread the batter carefully to cover the topping.
Bake at 350 degrees for 35-40 minutes or until the top springs back when you touch it lightly.
Cool the cakes for 5 minutes, then invert onto a cooling rack to cool completely.
Prepare the Whipped Cream:
In a stand mixer using the whisk attachment, beat together the whipping cream, powdered sugar and vanilla until stiff peaks form.
Assemble the Cake:
Place a cake layer on a cake plate.
Smooth the whipped cream over the first layer.
Place the second cake on top.
Smooth the whipped cream frosting over the top and sides of the cake.
Garnish with shredded coconut and drained crushed pineapple if desired.
Store in the refrigerator.
*If you cannot find pineapple pudding, substitute it for coconut or vanilla pudding mix.The calories shown are based on the cake being cut into 12 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.