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Coconut Pineapple Upside Down Cake on notjustspice.com

Warm Coconut Pineapple Upside Down Cake

Try this cheerful golden fella and you’ll wind up with smiles and warmth and a desire for more coconut pineapple upside down cake. The taste is so familiar yet much more exotic: the marriage of caramelized pineapple with fragrant toasted coconut will take you by surprise.
Cook Time 1 hour

Ingredients

  • 7-10 slices of pineapple canned
  • 60 g butter softened
  • 60 g brown sugar
  • 2 cups (260 g) cake flour (or you could do this: remove 1 tablespoon all-purpose flour for every half cup and add 1 tablespoon cornstarch)
  • 3/4 cup (180 g) unsalted butter, softened
  • 3/4 cup (150 g) white granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon ginger powder
  • 3 large eggs separated
  • 1 cup (64 g) shredded coconut
  • 150 ml (5 fluid oz) coconut milk
  • 7-9 maraschino cherries
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt

Instructions

  1. Rest the pineapple slices and cherries on a tissue placed over a plate, so that when you use them, the pineapple slice and cherries are not dripping wet. Now would be a good time to pit the cherries.

  2. Preheat your oven to 176ºC (375ºF). Take a 9-inch cake pan with deep sides and after rubbing butter all over the insides, place parchment paper on the bottom.

  3. Put the 60 g softened butter and 60 g brown sugar into a microwave safe bowl and place in the microwave for 30 seconds, until it melts completely.

  4. Take it out and beat it with a fork till it blends. Drop it into the cake pan and spread it out evenly.

  5. Place one pineapple slice in the middle and arrange the rest around it — like the petals of a flower. Or you could arrange them in a design of your choice. Then place the cherries in the middle of the pineapple rings.

  6. Take the cake flour, ginger powder and baking powder, and sieve it. Then add to it shredded coconut and salt and whisk away for a few seconds until everything is well combined.

  7. Beat the whites of the eggs until they double in volume and become frothy and light.

  8. Combine the butter and white granulated sugar in a big mixing bowl and beat them together until they are well combined and fluffy.

  9. Beat the egg yolk lightly and add it little by little to the butter and sugar mixture. Add the vanilla too and whisk for a few seconds.

  10. Add to this: half the flour mix, beat it in for 3 seconds; add half the coconut milk, beat it in for 3 seconds; add the remaining flour mix, beat it in for 3 seconds; add the remaining coconut milk and pineapple syrup and beat it just until it is well combined.

  11. In the end, add the frothy egg white mixture and fold it in gently until just blended. Do not over mix.

  12. Pour this cake batter into the cake pan with the pineapples and cherries, and place it in the oven for 55-60 minutes. Watch the top of the cake closely after the 50-minute mark as the top tends to brown and burn. You can place a cookie sheet or some parchment paper over it if you see the top turning dark.

  13. Take the cake out of the oven and let it rest for 15 minutes.

  14. Place your cake tray or plate over the cake pan and in one swift motion flip it over. Peel off the parchment paper and let the caramel run down the cake — let it rest for a further 15 minutes before you serve it.

  15. Serving: Serve warm.