Coconut-Peach Upside Down Ginger Cake

This Coconut-Peach Upside Down Ginger Cake is a scrumptuous summer dessert recipe that will have everyone coming back for more!

After making my Peach Crisp with Coconut & Ginger Crumble I kind of fell in love with that flavour combo and immediately knew it would work well in cake form and so this Coconut-Peach Upside Down Ginger Cake was born.  It is quite similar to the classic pineapple upside down cake and yet so deliciously different.  It’s a little sweet, a little nutty, a little spicy and a whole lot of perfection.  Yum!

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Coconut-Peach Upside Down Ginger Cake

Ingredients:

1/4 Cup Butter, melted
1/2 Cup Brown Sugar
1 Cup Shredded Coconut
3 medium peaches, peeled, pitted and sliced
1 1/2 Cups All-Purpose Flour
1 1/2 tsp baking powder
1 tsp ground ginger
1/2 Cup butter, room temperature
1 Cup Granulated Sugar
2 large Eggs
1 tsp Vanilla Extract
1/2 Cup Milk

 

Directions:

Preheat the Oven to 350 Degrees F.

In a 9 inch round cake pan, pour the melted butter over the brown sugar and combine until smooth, spreading to cover the bottom of the pan.

Sprinkle Coconut over the pan evenly.

Arrange the peach slices side by side in a ring on top of the coconut.  Set Aside.

In a medium bowl, mix together flour, baking powder, and ginger.

In a large bowl, cream the butter and sugar, about 2-3 minutes.

Add the eggs one at a time, beating mixture well after adding each egg.

Beat in the Vanilla and then on low speed beat in half the flour mixture, then beat in the milk, and then the remaining flour.

Spoon the batter carefully over the peaches and then use a rubber spatula to spread the batter evenly over the peaches, making sure the batter touches all sides of the pan.

Bake for 45-50 minutes, or until a cake tester comes out clean when inserted into the centre of the cake.

Allow the cake to cool in the pan for 3 minutes then run a knife carefully around the sides of the pan.  Invert a serving plate over the top of the baking pan and then flip over, removing the cake pan.

Let cool another 10 minutes before serving.

 

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Coconut-Peach Upside Down Ginger Cake

Course Dessert

Ingredients
  

  • 1/4 Cup Butter melted
  • 1/2 Cup Brown Sugar
  • 1 Cup Shredded Coconut
  • 3 medium peaches peeled, pitted and sliced
  • 1 1/2 Cups All-Purpose Flour
  • 1 1/2 tsp baking powder
  • 1 tsp ground ginger
  • 1/2 Cup butter room temperature
  • 1 Cup Granulated Sugar
  • 2 large Eggs
  • 1 tsp Vanilla Extract
  • 1/2 Cup Milk

Instructions
 

  • Preheat the Oven to 350 Degrees F.
  • In a 9 inch round cake pan, pour the melted butter over the brown sugar and combine until smooth, spreading to cover the bottom of the pan.
  • Sprinkle Coconut over the pan evenly.
  • Arrange the peach slices side by side in a ring on top of the coconut. Set Aside.
  • In a medium bowl, mix together flour, baking powder, and ginger.
  • In a large bowl, cream the butter and sugar, about 2-3 minutes.
  • Add the eggs one at a time, beating mixture well after adding each egg.
  • Beat in the Vanilla and then on low speed beat in half the flour mixture, then beat in the milk, and then the remaining flour.
  • Spoon the batter carefully over the peaches and then use a rubber spatula to spread the batter evenly over the peaches, making sure the batter touches all sides of the pan.
  • Bake for 45-50 minutes, or until a cake tester comes out clean when inserted into the centre of the cake.
  • Allow the cake to cool in the pan for 3 minutes then run a knife carefully around the sides of the pan. Invert a serving plate over the top of the baking pan and then flip over, removing the cake pan.
  • Let cool another 10 minutes before serving.

 

 

This Coconut-Peach Upside Down Ginger Cake is a scrumptuous summer dessert recipe that will have everyone coming back for more!

 

 

 

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