Our Plans
Piña Colada-Inspired Upside-Down Cake
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Piña Colada-Inspired Upside-Down Cake

Piña Colada-Inspired Upside-Down Cake

Serves 4 | with Shredded Coconut

Abracadabra! We've turned your favourite tropical drink into a dessert! Coconut and pineapple come together to create a sweet treat that is perfect for wrapping up a day of fun in the sun.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time1 hour


/ serving 2 people

190 g


165 mL

Coconut Milk

½ cup

White Sugar

1 unit


(Contains Egg)

1 cup

All-Purpose Flour

(Contains Wheat)

1 tsp

Baking Powder

2 tbsp

Shredded Coconut

(Contains Sulphites)

2 tbsp

Brown Sugar

Not included in your delivery

4.5 tbsp

Unsalted Butter*

(Contains Milk)

1 tbsp


¼ tsp



Nutrition Values

Calories570 kcal
Fat28 g
Saturated Fat18 g
Carbohydrate73 g
Sugar36 g
Dietary Fiber3 g
Protein9 g
Cholesterol80 mg
Sodium250 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Paper Towel
8x8" Baking Dish
Small Bowl
Measuring Spoons
Large Bowl
Measuring Cups
Large Non-Stick Pan


Prep pineapple and baking dish

Before starting, preheat the oven to 350°F. Remove 2 tbsp butter from the fridge and set aside to come up to room temperature. Cut pineapple into 1/4-inch pieces, then pat dry with paper towels. Melt 2 1/2 tbsp butter in a small microwave-safe bowl. (NOTE: Do not use softened butter here. Save it for step 2.) Grease an 8x8-inch baking dish with melted butter. Sprinkle brown sugar over the bottom of the prepared dish in an even layer. Arrange pineapple on top of brown sugar in a single layer. Set aside.

Make cake batter

Add 2 tbsp softened butter, white sugar, 1 tbsp oil, baking powder and 1/4 tsp salt to a large bowl. Using an electric mixer or wooden spoon, beat until combined, 2-3 min. Using a spatula, scrape down the sides of the bowl, then add egg. Stir coconut milk to break up the solid layer, then add 1/3 cup coconut milk to the batter and beat until smooth, 1 min. (NOTE: Save remaining coconut milk for a future creation.) Scrape down the sides of the bowl, then slowly mix in 1 cup flour until no floury streaks remain. (NOTE: Save remaining flour for a future creation.) Dollop batter over pineapple. Using a spatula, spread batter to the edges of the dish in an even layer

Bake cake and toast coconut

Bake cake in the middle of the oven until top is golden-brown and a toothpick inserted into the middle of the cake comes out clean, 25-27 min. Meanwhile, heat a large non-stick pan over medium heat. When hot, add coconut to the dry pan. Toast, stirring often, until golden brown, 5-7 min. Transfer to a plate.

Finish and serve

Allow cake to cool on a wire rack for 5 min. When cooled, gently run a knife along the sides of the baking dish and carefully invert cake onto a serving platter. Sprinkle toasted coconut over top, then cut cake into slices.