Pineapple Coconut Cake
A tender, buttery upside-down pineapple cake with a coconutty twist.
Ingredients
- 150 g All-purpose flour
- 120 g White, granulated sugar
- 70 g Unsweetened, desiccated coconut, soaked for 20 minutes in lukewarm milk
- 120 g Unsalted butter
- 150 ml Lukewarm, milk
- 2 Egg yolks
- 1 Whole egg
- 1 tsp Whole egg
- 3/4 tsp Baking powder
- 1/4 tsp Soda bicarbonate
- 1/4 tsp salt
For the topping
- 1 Ripe, fresh pineapple peeled and cut into 1/2-inch thick slices and then into halves or quarters
- 30 g Butter
- 50 g Brown sugar
Instructions
To prepare the pineapple
- Melt the butter in a pan over medium heat and stir in the brown sugar. Once it melts, turn off the heat and tip in the pineapple slices. I used about 6 slices; no harm in adding a few extra to be safe. The leftover pineapple is delicious eaten on its own or with the cake.
- Flip the slices so that they are well coated. Keep aside.
To make the cake
- Before making the cake batter, make sure all the ingredients are at room temperature.
- Grease a 9-inch cake tin and line the bottom with baking parchment.
- Arrange the pineapple slices close to each other. Spoon some (not all) of the butter-sugar syrup over the fruit. Set aside.
- Preheat the oven to 175°C.
- In a stand mixer or using a hand mixer, cream the butter and sugar till light and fluffy. Beat for around 3 minutes.
- Beat in the egg and yolks one at a time.
- Scrape down the egg mixture using a rubber spatula, and mix in the vanilla extract and the coconut along with the milk it has been soaking in.
- Finally, gently fold in the flour taking care not to over-mix or use a heavy hand.
- Pour the batter over the pineapple slices in the tin and tap the tin gently a few times to get rid of any air pockets.
- Bake the cake for 40-50 minutes till a skewer inserted into the cake come out clean without any wet batter sticking to it. Turn off the upper element of your oven and cook the cake for a further 5-7 minutes.
- Then, take the cake out of the oven and let it rest in the pan for 10 minutes before un-molding onto a plate or cake stand. Cool and serve with the leftover syrup or on its own.