Upside-Down Caramel Coconut Cake Recipe
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If you’re looking for a dessert that combines indulgent caramel, tropical coconut, and fluffy cake, this Upside-Down Caramel Coconut Cake is a must-try! This recipe is perfect for any occasion—whether it’s a weekend treat or the star of your next celebration. With a golden caramel topping and a light, moist cake base, every bite feels like a sweet escape.
In this post, I’ll guide you through making this show-stopping dessert with a video tutorial, step-by-step images, and tips to ensure success.
Why You’ll Love This Recipe
- Unique Presentation: The caramelized coconut topping makes this cake look as good as it tastes.
- Tropical Flavor: Fresh shredded coconut gives it a natural, nutty sweetness.
- Easy to Make: Simple ingredients and straightforward steps make this cake beginner-friendly.
- Perfect for Any Occasion: Whether it’s a family gathering or a special celebration, this cake will steal the show.
Ingredients for Upside-Down Caramel Coconut Cake
Below are the main ingredients to making this delicious cake, more in details in the recipe card.
- Brown Sugar: Adds a deep, caramelized sweetness that forms the base of the gooey topping. Its molasses notes perfectly complement the coconut.
- Shredded Coconut: Provides a nutty, tropical flavor and a delightful texture that contrasts beautifully with the soft cake.
- All-Purpose Flour: The foundation for a light and fluffy cake, giving it structure and stability.
- Eggs: Bind the ingredients together while adding richness and moisture to the cake batter.
- White Vinegar: Reacts with the baking powder to help the cake rise, ensuring a tender and airy crumb.
- Butter: A key component in the caramel, it creates a luscious, smooth texture while adding a rich buttery flavor.
How to Make Upside-Down Caramel Coconut Cake
Step 1: Prepare the Topping
- In a saucepan, combine brown sugar, butter, and water.
- Heat over medium heat, stirring until the sugar dissolves and the mixture forms a caramel sauce.
- Pour the caramel sauce into a bundt pan and tilt to coat the sides if desired.
- Sprinkle shredded coconut evenly over the caramel layer. Set aside.
Step 2: Make the Cake Batter
- Sift together the flour, baking powder, and salt.
- In a large bowl, beat sugar and oil for 2 minutes. Add one egg and vanilla, mixing until combined. Repeat with the second egg, beating for 2 minutes.
- Mix in half the milk, followed by half the flour mixture. Stir gently. Add the remaining milk and vinegar, then the rest of the flour mixture. Mix until just combined.
Step 3: Assemble and Bake
- Pour the batter over the caramel and coconut topping in the bundt pan.
- Bake in a preheated oven for 35-40 minutes.
Step 4: Flip and Cool
- Run a butter knife along the edges of the pan.
- Flip the cake onto a serving plate and let it cool completely.
Notes and Tips
- Fresh Coconut for Best Results: Freshly shredded coconut provides better flavor and texture than desiccated coconut.
- Caramel Consistency: Cook the caramel just until it thickens to prevent burning.
- Avoid Overmixing: Overmixing the batter can make the cake dense—mix just until the ingredients are combined.
- Flipping the Cake: Let the cake sit for 5 minutes after flipping to ensure the caramel and coconut set properly.
- Serving Suggestions: Pair with coffee or a chilled glass of milk for a heavenly treat.
- Other pans: You can use a 9″ baking pan or any pan you prefer. I usually use a bundt pan because I like its shape, but this cake can also be made in a square or round pan; the choice is yours.
Frequently Asked Questions
Can I Use Store-Bought Coconut?
Yes! If you can’t find fresh coconut, unsweetened shredded coconut works well as a substitute.
How Do I Store This Cake?
Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.
Can I Use a Regular Cake Pan Instead of a Bundt Pan?
Yes! A round or square cake pan works, but the bundt pan adds a more elegant presentation.
Why You’ll Keep Coming Back to This Recipe
This Upside-Down Caramel Coconut Cake isn’t just a dessert—it’s an experience. The gooey caramel, crunchy coconut, and moist cake create a medley of textures and flavors that’s simply unforgettable. Plus, it’s as fun to make as it is to eat!
⭐PLEASE RATE AND REVIEW
If you have tried this Upside-Down Caramel Coconut Cake recipe and liked it, please give it a 5-star rating and leave a comment below with your experience!
Upside-Down Caramel Coconut Cake
An irresistible combination of caramel, coconut, and moist cake with this Upside-Down Caramel Coconut Cake. Perfect for any occasion!
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Servings: 20 Slices
Calories: 211kcal
Ingredients
Topping
- ½ cup light brown sugar
- ½ cup unsalted butter
- 1 tablespoon water
- 1 cup shredded coconuts I have used fresh coconut
The Cake
- 1 ½ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup cooking oil
- ¾ cup sugar
- 2 large eggs at room temperature
- 1 teaspoon vanilla
- ½ cup milk
- ½ tablespoon white vinegar
Instructions
Preparing the Topping:
- In a saucepan, combine all the topping ingredients.
- Over medium heat, stir the mixture until the sugar and butter dissolve, achieving a caramel sauce-like texture.
- Remove from heat and pour the caramel into the bundt pan. Sprinkle the coconut over the caramel.
- Optionally, tilt the bundt pan to allow the caramel to coat the sides, then spread the coconut along the bottom and sides. Set aside.
Making the Cake Batter:
- Sift or mix the flour with salt and baking powder; set aside.
- In a large mixing bowl, add the sugar and oil. Mix for two minutes.
- Add one egg and the vanilla extract, beating until combined. Then add the second egg and beat for another two minutes.
- Pour in half of the milk and mix well, followed by half of the flour mixture. Mix gently for a few seconds.
- Add the remaining milk and white vinegar, and mix well. Then add the remaining flour and mix gently for a few seconds.
- Pour the cake batter over the topping in the bundt pan. Tap the pan three times on the counter to remove any air bubbles.
- Bake the cake in a preheated oven at 180°C (350°F) for 35 to 40 minutes, or until a skewer inserted into the center comes out clean.
- Once baked, run a butter knife around the edges of the cake, then flip it onto a serving plate. Allow it to cool on the counter.
- Serve with a chilled glass of your favorite beverage.
Video
Notes
1. Fresh Coconut for Best Results: Freshly shredded coconut provides better flavor and texture than desiccated coconut.
2. Caramel Consistency: Cook the caramel just until it thickens to prevent burning.
3. Avoid Overmixing: Overmixing the batter can make the cake dense—mix just until the ingredients are combined.
4. Flipping the Cake: Let the cake sit for 5 minutes after flipping to ensure the caramel and coconut set properly.
5. Serving Suggestions: Pair with coffee or a chilled glass of milk for a heavenly treat.
6. Other pans: You can use a 9″ baking pan or any pan you prefer. I usually use a bundt pan because I like its shape, but this cake can also be made in a square or round pan; the choice is yours.
2. Caramel Consistency: Cook the caramel just until it thickens to prevent burning.
3. Avoid Overmixing: Overmixing the batter can make the cake dense—mix just until the ingredients are combined.
4. Flipping the Cake: Let the cake sit for 5 minutes after flipping to ensure the caramel and coconut set properly.
5. Serving Suggestions: Pair with coffee or a chilled glass of milk for a heavenly treat.
6. Other pans: You can use a 9″ baking pan or any pan you prefer. I usually use a bundt pan because I like its shape, but this cake can also be made in a square or round pan; the choice is yours.
Nutrition
Serving: 1 Slice | Calories: 211kcal | Carbohydrates: 23g | Protein: 3g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 17mg | Sodium: 42mg | Potassium: 112mg | Fiber: 1g | Sugar: 14g | Vitamin A: 34IU | Vitamin C: 0.1mg | Calcium: 29mg | Iron: 1mg
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