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Cherry Coconut Upside-Down Cake Recipe

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4 from 9 reviews

  • Author: Sara
  • Total Time: 1 hour 15 minutes
  • Yield: 10 servings

Description

This Cherry Coconut Upside-Down Cake is a delightful twist on a classic dessert, featuring a luscious layer of sweetened sour cherries and a moist coconut-infused cake batter baked to perfection. The cherries create a beautiful, glossy topping when inverted, while the light coconut milk in the batter adds a subtle tropical flavor. Perfect for dessert or a special occasion treat, this cake pairs wonderfully with ice cream or whipped cream for an indulgent finish.

Ingredients

Pan Release

  • 3 teaspoons (14 grams) unsalted butter (room temperature)
  • 2 teaspoons (6 grams) all-purpose flour

Cherries

  • 765 grams pitted sour cherries (fresh or frozen)
  • 2/3 cups (125 grams) granulated sugar

Cake Batter

  • 1 1/2 cups (195 grams) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup (200 grams) granulated sugar
  • 1/2 cup (114 grams) unsalted butter (room temperature)
  • 2 large eggs (100 grams, room temperature)
  • 1/2 teaspoon almond extract
  • 3/4 cup full-fat coconut milk

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the cake.
  2. Prepare Pan Release: Melt two teaspoons of butter and combine with the flour until a smooth paste forms. Brush this mixture evenly around the sides and bottom of your cake pan. Line the bottom with parchment paper, then brush the parchment with 1 teaspoon of softened butter to ensure easy cake release.
  3. Cook Cherries: Place the cherries and sugar in a 12-inch skillet with 2-inch sides over medium-high heat. Stir gently until the sugar dissolves and the cherries begin to release juice, bringing the liquid to a boil. Reduce heat to medium and simmer until the liquid reduces by half and thickens slightly. This will take twice as long if using frozen cherries.
  4. Drain Cherries: Transfer the cooked cherries to a coarse strainer set over a bowl to catch the syrup. Reserve the syrup for glazing and other uses later. Arrange the drained cherries in a single layer across the bottom of the prepared cake pan, ensuring the edges are completely covered for an attractive finish.
  5. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, salt, and ground cinnamon until evenly combined.
  6. Cream Butter and Sugar: Using a stand mixer, beat the butter and sugar together on medium speed for about 4 minutes until the mixture is light and fluffy. Scrape down the bowl sides and add the almond extract, beating for an additional 10 seconds.
  7. Add Eggs and Flour Mixture: Beat in the eggs one at a time until well incorporated. Add half of the dry flour mixture and mix on low speed until just combined. Add all of the coconut milk and mix on low speed until integrated. Then add the remaining flour mixture and mix on low speed again. Scrape down the bowl and beat for 10 more seconds to ensure thorough mixing.
  8. Assemble Cake: Dollop the batter over the cherries in four large spoonfuls, then gently spread it evenly with an offset spatula to cover the cherries without mixing them into the batter.
  9. Bake: Bake in the preheated oven for about 45 minutes, or until a cake tester inserted in the center comes out clean.
  10. Cool and Invert: Let the cake cool in the pan for 10 minutes, then run a knife around the edges to loosen it. Invert the cake onto a serving platter to reveal the cherry topping.
  11. Glaze and Serve: Brush about 1/4 cup of the reserved cherry glaze over the top of the cake for added shine and flavor. Serve the cake alone or with ice cream or whipped cream. Use any leftover cherry syrup as a refreshing lemonade addition or as a sauce for ice cream.

Notes

  • Using fresh cherries will reduce cooking time compared to frozen cherries.
  • Make sure to brush the parchment paper with butter to prevent sticking.
  • Reserved cherry syrup can be saved for drinks or desserts, adding extra versatility.
  • Ensure cherries cover the entire bottom edge of the pan to achieve a decorative finish once inverted.
  • Allow the cake to cool slightly before inverting to avoid breaking the topping.
  • This cake pairs beautifully with cold ice cream or lightly whipped cream for richer serving options.
  • Prep Time: 25 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/cherry-coconut-upside-down-cake-recipe/