Coconut-Peach Upside Down Ginger Cake

Moist Coconut-Peach Upside Down Ginger Cake topped with caramelized brown sugar, juicy peaches, and toasted coconut.

There’s something magical about flipping a cake and revealing a glossy, caramelized topping underneath — and this Coconut-Peach Upside Down Ginger Cake does not disappoint. Juicy peaches bake into a buttery brown sugar base with toasted coconut, creating a golden, sticky layer that soaks into every bite. Beneath it all? A soft, tender ginger-spiced cake that adds just the right touch of warmth without overpowering the fruit.

It’s inspired by the classic pineapple upside down cake, but this version feels a little more special — a little nuttier, a little cozier, and packed with fresh summer flavour. The combination of sweet peaches, toasty coconut, and gentle spice makes it perfect for everything from casual get-togethers to a simple dessert that feels bakery-worthy without the fuss.

One flip, and you’ve got a showstopper.

Tips for Best Results

• Use ripe peaches: Choose firm but ripe peaches for the best flavour and texture; too soft and they can become mushy.
• Dry the fruit: Pat your peach slices dry to avoid excess moisture in the topping, which can make the cake soggy.
• Room temperature ingredients: Bring butter, eggs, and milk to room temperature for a smooth, evenly baked batter.
• Even layering: Spread the coconut and peaches evenly in the pan so every slice gets a bit of topping.
• Don’t overmix: When combining the wet and dry ingredients, mix just until incorporated to keep the cake light and tender.
• Cool briefly before flipping: Let the cake rest 3–5 minutes before inverting to keep the topping intact.
• Serve warm: The flavours and caramelised topping are at their best when the cake is slightly warm.

Ingredients & Substitutions

• Butter: Use unsalted for more control over sweetness. You can swap for margarine or a neutral vegetable oil if needed.
• Brown sugar: Light or dark brown sugar works; dark brown adds a richer flavour.
• Shredded coconut: Sweetened or unsweetened can be used; unsweetened will reduce overall sweetness.
• Peaches: Fresh or frozen (thawed) peaches work. If using canned, drain well to avoid extra moisture.
• All-purpose flour: Can substitute with a gluten-free flour blend for a gluten-free version.
• Baking powder: Ensure it’s fresh for proper rising.
• Ground ginger: Can be swapped for fresh grated ginger (about 1 tablespoon) for a stronger kick.
• Granulated sugar: Standard white sugar; can substitute with coconut sugar for a subtle caramel flavour.
• Eggs: Large eggs work best; for an egg-free version, try a commercial egg replacer.
• Milk: Any milk works, including dairy-free alternatives like almond or oat milk.
• Vanilla extract: Pure vanilla is best, but imitation vanilla works in a pinch.

Looking for More Peach Recipes?

Check out more recipes made with peaches.

Make this delicious Baked Peaches with Cinnamon Sugar recipe for an easy warm fruit that can be served for breakfast or dessert.

These Peaches and Cream Bars are a delectable summer dessert  This recipe is so easy and full of flavour!

Just 3 simple ingredients and you can freeze up the taste of sunshine with this super easy blender Peach Ice Cream recipe!

Coconut-Peach Upside Down Ginger Cake

Yield: 8 servings | Prep time: 20 minutes | Cook time: 45-50 minutes

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 teaspoons baking powder
• 1 teaspoon ground ginger
• 1/2 cup butter, room temperature
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk

Directions

1. Preheat the Oven to 350 Degrees F.
2. 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.
3. Sprinkle Coconut over the pan evenly.
4. Arrange the peach slices side by side in a ring on top of the coconut.  Set Aside.
5. In a medium bowl, mix together flour, baking powder, and ginger.
6. In a large bowl, cream the butter and sugar, about 2-3 minutes.
7. Add the eggs one at a time, beating mixture well after adding each egg.
8. 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.
9. 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.
10. Bake for 45-50 minutes, or until a cake tester comes out clean when inserted into the centre of the cake.
11. 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.
12. Let cool another 10 minutes before serving.