If you are craving a dessert that bursts with vibrant flavors and offers a delightful twist on a classic favorite, the Cherry Coconut Upside-Down Cake Recipe is here to impress. This show-stopping cake features juicy, tangy cherries nestled beneath a moist, tender coconut-infused batter, creating a beautiful medley of textures and tastes. With its gorgeous caramelized fruit topping and subtle almond notes, this cake is perfect for celebrations, cozy afternoons, or simply whenever you want to treat yourself to something extraordinary. Let me walk you through how to master this irresistible dessert that never fails to charm everyone who takes a bite.

Ingredients You’ll Need

A round cherry dessert with two clear layers is shown from above on a large white plate; the top layer is deep red with visible whole and partial cherries, shiny and slightly textured, while the bottom layer is smooth and light beige, partially visible at the edges. Beside the plate is a white bowl filled with bright red cherries, some scattered outside it, a folded floral napkin with two forks on top, a wooden-handled knife, and an empty white plate, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

This Cherry Coconut Upside-Down Cake Recipe relies on a handful of simple, high-quality ingredients that come together to create extraordinary flavor and texture. Each component plays a crucial role, from the luscious cherries adding bright sweetness to the rich coconut milk that keeps the cake wonderfully moist.

Unsalted butter (room temperature): Essential for richness and creating that perfectly tender crumb and buttery cherry glaze.
All-purpose flour: Provides structure and the perfect balance between a cakey and tender texture.
Pitted sour cherries (fresh or frozen): The star ingredient delivering a natural tartness that beautifully contrasts the sweet cake.
Granulated sugar: Used twice – once to caramelize the cherries and again to sweeten the cake batter for that ideal balance.
Baking powder: Ensures the cake rises nicely to a soft, fluffy consistency.
Kosher salt: Enhances all the flavors and balances the sweetness.
Ground cinnamon: Adds a warm, subtle spice note that complements the cherries and coconut.
Large eggs (room temperature): Provide moisture, structure, and richness to the cake.
Almond extract: Just a touch for a lovely nutty fragrance that brightens the flavor profile.
Full-fat coconut milk: The secret to the tender crumb and delicious coconut hint that defines this cake.

How to Make Cherry Coconut Upside-Down Cake Recipe

Step 1: Prep Your Pan for Success

First things first, preheat your oven to 350 degrees Fahrenheit. To prevent sticking and help with a flawless upside-down release, melt two teaspoons of butter and stir it with two teaspoons of flour to form a paste. Generously brush this mixture on the bottom and sides of your cake pan, then line the bottom with parchment paper and brush it lightly with one teaspoon of softened butter. This ensures that your cherry topping sticks just enough but releases easily once baked.

Step 2: Soften and Sweeten the Cherries

Place fresh or frozen pitted sour cherries with two-thirds cup of granulated sugar into a large skillet over medium-high heat. Stir gently as the cherries begin to release their bright red juices and the sugar dissolves. Once boiling, reduce the heat to medium and cook the cherries until their liquid thickens and reduces by half. This step concentrates the flavor and creates a luscious syrup that will later glaze the cake—trust me, it’s pure magic! Drain the cherries in a strainer, reserving the syrup for later use.

Step 3: Arrange the Cherry Topping

Spread the cooked cherries evenly on the bottom of the prepared cake pan in a single layer. Make sure the cherries cover the edges so that when inverted, the cake looks professionally decorative with no gaps. This arrangement creates that stunning upside-down effect with juicy bursts of cherry on every slice.

Step 4: Mix the Dry Ingredients

In a separate bowl, whisk together one and a half cups of all-purpose flour, half a teaspoon of kosher salt, two teaspoons of baking powder, and half a teaspoon of ground cinnamon until evenly combined. This mixture will give your cake a gentle rise and a hint of spice that pairs perfectly with the cherries and coconut.

Step 5: Cream Butter and Sugar

Using a stand mixer or hand mixer, beat half a cup of softened unsalted butter with one cup of granulated sugar on medium speed until the mixture is light and fluffy. This creaminess is key to the cake’s tender texture. Don’t forget to scrape down the sides of the bowl halfway through for even mixing. Add half a teaspoon of almond extract for that special aromatic touch and mix briefly to combine.

Step 6: Add Eggs and Alternate Dry & Wet Ingredients

Next, add two large eggs one at a time, beating well after each addition to fully incorporate them. Then, add half of your flour mixture and mix on low speed until just combined. Pour in three-quarters cup of full-fat coconut milk and mix gently, followed by the remaining flour mixture. Give the batter a final mix to ensure everything is perfectly combined, but avoid over-mixing to keep the cake light.

Step 7: Bake the Cake

Gently dollop the cake batter over the cherry layer in four large spoonsfuls. Using an offset spatula, spread the batter evenly to cover the cherries without disturbing their arrangement. Place the pan in the oven and bake for about 45 minutes or until a toothpick inserted into the center comes out clean. After baking, let the cake cool in the pan for 10 minutes before running a knife around the edges and carefully inverting the cake onto a platter to reveal those gorgeous cherries.

Step 8: Glaze and Finish

Once the cake has cooled slightly, brush the top with a quarter cup of the reserved cherry syrup glaze. This final touch adds shine and extra flavor to every bite. Serve your Cherry Coconut Upside-Down Cake Recipe as is or with a scoop of vanilla ice cream or freshly whipped cream for that perfect finish.

How to Serve Cherry Coconut Upside-Down Cake Recipe

A slice of cake is shown on a white plate with two layers: a thick bottom layer of light golden cake and a thin top layer of bright red cherry topping with a slightly shiny, textured surface. On top of the cherry layer, there is a swirl of white whipped cream with a whole red cherry and green stem as decoration. In the background, more slices of the same cake are on a white plate, and a white ramekin filled with fresh cherries sits on a white marbled surface. Scattered cherries and a silver fork and cake server are also visible around the plates. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A light dusting of toasted shredded coconut or a sprinkle of chopped toasted almonds adds a lovely crunch and enhances the coconut flavor beautifully. Fresh mint leaves also make a pretty and refreshing accent to the warm cake.

Side Dishes

This cake pairs wonderfully with a simple vanilla bean ice cream or a dollop of freshly whipped cream. For a refreshing counterpoint, serve alongside a citrusy fruit salad or a cup of hot tea or coffee to balance the rich sweetness.

Creative Ways to Present

Try cutting individual mini upside-down cakes in small ramekins for charming single servings perfect for parties or gifting. Alternatively, drizzle some of the leftover cherry syrup over pancakes, waffles, or even yogurt for an extra-special breakfast treat inspired by this Cherry Coconut Upside-Down Cake Recipe.

Make Ahead and Storage

Storing Leftovers

Store any leftover Cherry Coconut Upside-Down Cake Recipe covered tightly with plastic wrap or in an airtight container at room temperature for up to two days or refrigerated for up to five days. Keeping it covered helps maintain the moist texture and prevents the cherries from drying out.

Freezing

You can freeze this cake by wrapping it tightly in plastic wrap and then in aluminum foil before placing in a freezer bag. It freezes beautifully for up to 3 months. Thaw overnight in the refrigerator before serving for best results.

Reheating

Warm slices gently in a microwave for about 15-20 seconds or reheat in a low oven (about 300°F) wrapped loosely in foil for 10-15 minutes. Adding a small scoop of ice cream on top after reheating is an irresistible way to enjoy leftovers.

FAQs

Can I use frozen cherries for this recipe?

Yes, frozen cherries work perfectly. Just allow extra time when cooking the cherries to reduce the juice, as frozen cherries release more liquid than fresh ones.

Is there a substitute for coconut milk?

Full-fat coconut milk gives a lovely richness and flavor to this cake, but you can substitute with whole milk or a creamy non-dairy milk like almond milk if needed. The texture might be slightly less rich but still delicious.

How do I prevent the cake from sticking to the pan?

Carefully preparing the pan with the butter-flour paste and parchment paper lining is crucial. Also, allow the cake to cool for 10 minutes before inverting and use a thin knife to gently loosen the edges.

Can I make this cake vegan?

With some adaptations—like using a vegan butter substitute, egg replacer, and plant-based milk—you can create a vegan version, though results may vary slightly in texture and flavor.

What is the best way to serve leftovers?

Reheat gently and serve with fresh whipped cream or ice cream to bring back that just-baked magic. The cherry glaze also pairs beautifully drizzled over the warmed slices.

Final Thoughts

This Cherry Coconut Upside-Down Cake Recipe has quickly become one of my absolute favorites because it marries classic comfort with tropical charm in every bite. It’s a dessert that feels special without being complicated, and the stunning cherry topping never fails to impress. I encourage you to give it a try and watch it become a star in your baking rotation that family and friends will ask for again and again.