Brown Sugar Coconut Upside-Down Cake
This cake is my take on the Danish Dream Cake that appeared on Christopher Kimball’s Milk Street website. My Brown Sugar Coconut Upside-Down Cake combines a light, airy sponge with a caramelized coconut layer made from brown sugar, coconut milk, butter, and fresh coconut. The coconut layer adds a rich, nutty sweetness that perfectly complements the soft, delicate cake beneath.
For the best texture and flavor, use fresh or frozen grated coconut instead of desiccated. If using frozen coconut, thaw it in the microwave for a minute or two.
When buying coconut milk, look for a brand that lists “coconut milk” as the first ingredient. I rely on Aroy-D, which contains 99.95% pure coconut milk.
This recipe calls for cake flour, which has a lower protein content and therefore produces less gluten. The result is a soft, fine, and tender crumb.
To bring eggs to room temperature quickly, immerse them in warm water for about 10 minutes.
Total time 1 hour
Yield Serves 9 – 12
“Hi, I’m Aswathy! Cooking has always been a passion of mine, and I love exploring new recipes from different corners of the world. While I can’t say I enjoy the cleaning up as much, the joy of creating and sharing delicious dishes makes it all worthwhile. On this blog, you’ll find a collection of recipes, stories, and flavors that inspire me—and I hope they inspire you too! Feel free to try out the recipes, share your thoughts in the comments, and let me know how they turn out in your kitchen.”
- Dark brown sugar 110 g
- Butter 4 tbsp
- Coconut milk 4 oz
- Ground cardamom ½ tsp
Grease a 9×9-inch baking pan with butter. In a saucepan, combine brown sugar, butter, and coconut milk. Bring to a boil and cook for about 5 minutes. Stir in the ground cardamom, mix well, and remove from heat. Pour the caramel mixture into the prepared pan and let it cool completely on a wire rack while you prepare the cake batter.
- Cake flour 105 g
- Baking powder ¾ tsp
- Eggs, room temperature 2 large
- Sugar 107 g
- Coconut milk 4 oz
- Vanilla extract 1 tsp
- Salt ⅛ tsp
Preheat the oven to 350°F (180°C) with a rack in the middle. Sift together the cake flour and baking powder. Set aside. In a mixing bowl, whisk together the eggs, sugar, vanilla, and salt until the mixture becomes thick and pale (about 6–7 minutes). This step is crucial—the air incorporated here gives the cake its light, tender texture. Use a stand mixer or handheld electric mixer for best results. With the mixer still running, add half of the flour, followed by half of the coconut milk. Repeat with the remaining flour and coconut milk, mixing gently until fully combined. Do not overmix. Finally, use a spatula to scrape along the sides and bottom of the bowl to make sure everything is evenly incorporated.
- Fresh grated coconut 150 g
Sprinkle the grated coconut evenly over the cooled brown sugar caramel in the pan. Do not stir—this layer acts as a barrier between the caramel and the cake batter.
Pour the cake batter on top of the coconut layer and smooth the surface. Bake for about 40 minutes, until the top is lightly golden and a toothpick inserted in the center comes out clean. Remove from the oven and cool on a wire rack for 10 minutes.
Run a knife along the edges to loosen the cake, then place a serving plate on top and gently invert the pan. If some of the caramelized coconut sticks to the pan, just scoop it up with a spatula and spread it back over the top. Use an offset spatula to smooth it out, then let the cake rest for about 30 minutes before serving. The topping will settle beautifully, forming a glossy, golden brown layer.
For an extra treat, serve warm with a scoop of vanilla ice cream.
This cake is best enjoyed slightly warm, when the coconut caramel layer is still soft and fragrant. Store any leftovers in an airtight container and refrigerate.
