Paleo Pina Colada Upside Down Cake-

A grain-free, paleo pina colada upside-down cake that is a tropical delight.

This Paleo Pina Colada Upside Down Cake is a grain-free treat with all the flavors of the yummy Hawaiian drink.

Pineapple, coconut, and banana make this cake an awesome paleo treat.

Caramelized pineapple rings and shredded coconut on the bottom, with coconut, pineapple, banana cake on top.

This cake, however, is not a low carb recipe.

Preheat oven to 375 F and lightly grease an 8x8 pan or 9 inch round cake pan.
Place 2 tablespoon butter or coconut oil in the 8x8 pan or 9 inch round cake pan and put the pan in the pre-heating oven for a minute or two, only to melt the butter. Remove pan from oven once butter is melted and swirl around to cover the bottom of the pan.
Sprinkle the 2 ½ tbsp coconut sugar and the 1 ½ tablespoon shredded coconut all over the melted butter in the bottom of the pan.
Place the pineapple rings to the pan on top of the shredded coconut, and coconut sugar. Set aside.
In a larger mixing bowl combine: mashed banana, eggs, maple syrup, pineapple juice, and coconut extract or vanilla extract. Mix together thoroughly. Set aside.
In a separate large mixing bowl combine: Coconut flour, almond flour, and baking powder. Stir together dry ingredients.
Add wet ingredients to dry ingredients and mix together thoroughly.
Spoon cake batter on top of the pineapple rings and spread around the pan evenly.
Bake for 40 to 50 mins or until a toothpick comes out of center clean. Remove from oven and cool.
Use a butter knife to lightly loosen the edges of cake from the sides of the pan, then place a platter on top of the pan to cover the cake, and flip the pan over onto a platter. Serve and enjoy

📖 Printable Recipe Card

Stacey

Paleo Pina Colada Upside Down Cake is a grain-free treat with all the flavors of the yummy Hawaiian drink.

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Prep Time 7

Cook Time 45

Total Time 52

Course Dessert

Cuisine American

Servings

Calories 243 kcal

Preheat oven to 375 F and lightly grease a 8x8 pan or 9 inch round cake pan.
Place 2 tablespoon butter or coconut oil in the 8x8 pan or 9 inch round cake pan and put pan in the pre-heating oven for a minute or two, only to melt the butter. Remove pan from oven once butter is melted and swirl around to cover the bottom of the pan.
Sprinkle the 2 ½ tablespoon coconut sugar and the 1 ½ tablespoon shredded coconut all over the melted butter in bottom of pan.
Place the pineapple rings to the pan on top of the shredded coconut, and coconut sugar. Set aside.
In a larger mixing bowl combine: mashed banana, eggs, maple syrup, pineapple juice, and coconut extract or vanilla extract. Mix together thoroughly. Set aside.
In a separate large mixing bowl combine: Coconut flour, almond flour, and baking powder. Stir together dry ingredients.
Add wet ingredients to dry ingredients and mix together thoroughly.
Spoon cake batter on top of the pineapple rings and spread around the pan evenly.
Bake for 40 to 50 mins or until toothpick comes out of center clean. Remove from oven and cool.
Use a butter knife to lightly loosen the edges of cake from the sides of the pan, then place a platter on top of the pan to cover cake, and flip pan over onto platter.
Serve and enjoy

* all nutritional data are estimates based on the products I used*

Serving: 1sliceCalories: 243kcalCarbohydrates: 32gProtein: 6gFat: 11gSodium: 98mgFiber: 4gSugar: 24g

Keyword paleo cakes, paleo pina colada upside down cake