Pineapple Coconut Upside-down Cake

Another cake for the cake monster in my house. This one was less of a fluffy cake and more of a thick dense, syruppy pudding like thing. Still very tasty. I based it loosely on this recipe but with quite a few changes that the end result was quite different.

You’ll need (for the topping):

  • 440gram can sliced pineapple
  • 55 grams unsalted butter
  • 100 grams brown sugar
  • Juice of 1/2 orange

You’ll need (for the cake batter):

  • 195 grams plain flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon cream of tartar
  • 2 large eggs
  • 1/4 teaspoon salt
  • 113 grams unsalted butter (room temperature and diced)
  • 1 vanilla pod (scrape out seeds and discard pod)
  • 120 grams brown sugar
  • 3 tablespoons almond meal
  • 3 tablespoons coconut milk powder
  • Juice of 1/2 orange
  • 1/2 cup milk
  • Zest of 1 orange

Method:
Pre-heat oven at 175 degrees.

For the topping, in a pan, heat butter, lay out the pineapple slices in a single layer. Cook for 2 to 3 minutes on each side. Remove the slices and lay out in the bottom of your baking tray. In the same butter, add brown sugar and juice of orange. Stir well. Once it bubbles and starts to darken, pour over pineapple slices in the baking tray. Set tray aside.

To prepare batter, place all ingredients in a mixer. Mix well until well combined and thick and fluffy. Pour over pineapple slices. Bake at 175 degrees for about 40 minutes. Check by poking the middle with a wooden skewer, if it comes out clean, the cake is done. Serve with thick cream or ice cream. Enjoy!

Click here for printable version.

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