Go Back

Coconut-Peach Upside Down Ginger Cake

Course Dessert


  • 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


  • 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.