PINEAPPLE COCONUT UPSIDE-DOWN CAKE
This recipe is one of my favorites! The tropical flavors remind me of being on vacation with my family in the Caribbean-I have so many fun memories. -Stephanie Pichelli, Toronto, Ontario
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Arrange pineapple in a single layer in a well seasoned 12-in. cast-iron or other ovenproof skillet., In a large bowl, cream butter, coconut oil and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. Beat in coconut extract. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with coconut milk, beating well after each addition., With clean beaters, beat egg whites and cream of tartar on high speed just until stiff but not dry. Fold a fourth of the egg whites into batter, then fold in remaining egg whites. Spread over pineapple. Bake until a toothpick inserted in center comes out clean, 55-60 minutes. Cool 10 minutes before inverting onto a serving plate. Serve warm, with toasted coconut if desired.
Nutrition Facts : Calories 458 calories, Fat 22g fat (17g saturated fat), Cholesterol 61mg cholesterol, Sodium 262mg sodium, Carbohydrate 59g carbohydrate (31g sugars, Fiber 1g fiber), Protein 6g protein.
TROPICAL UPSIDE-DOWN CAKE
Steps:
- Position a rack in the center of the oven and preheat to 350 degrees F. Generously butter a 13 by 9-inch baking pan.
- Heat 4 tablespoons of the butter in a large skillet over medium heat. Add the mango, pineapple, brown sugar, and rum. Cook, stirring often, until the sugar is melted and bubbling. Cool until tepid.
- Sift together the flour, baking powder, ginger, and salt and set aside. Beat the remaining 8 tablespoons of butter and the sugar in a large bowl with a hand-held electric mixer at high speed until light and fluffy, about 3 minutes. Beat in the eggs, 1 at a time, then the vanilla. On low speed, add the flour in 3 additions, alternating with 2 additions of the milk, and beat until smooth, scraping down the sides of the bowl often with a rubber spatula.
- Arrange the fruit in a single layer in the pan, and pour the syrup over all. Sprinkle with the pecans. Spread the batter evenly over the fruit.
- Bake until a toothpick inserted in the center of the cake comes out clean, about 35 minutes. Cool for 10 minutes on a wire rack. Invert and unmold onto a large serving platter. (If any pieces of fruit stay in the pan, just remove them and arrange them in their place on the cake.) Pour any juices in the pan over the cake. Serve warm or completely cooled, with the ice cream.
TROPICAL UPSIDE-DOWN CAKE
Update the retro upside-down cake with the sunny flavours of coconut, lime and a splash of coconut rum - it gives the cake a glorious boozy edge
Provided by Esther Clark
Categories Afternoon tea, Dessert, Treat
Time 1h
Number Of Ingredients 13
Steps:
- Heat the oven to 180C/160C fan/gas 4. Butter a 20cm square or 22cm round cake tin. Beat 50g of the butter with the brown sugar, then spread into the base and halfway up the sides of the prepared tin. Cut one of the pineapple rings into quarters, then arrange the whole rings in the tin, putting a cherry in the centre of each. Put a pineapple ring quarter into each corner.
- To make the sponge, tip the butter, sugar, flour, desiccated coconut, ½ tsp fine sea salt, most of the lime zest and the eggs into a large bowl. Beat together using an electric whisk until smooth and creamy. Spoon the batter over the pineapple and level with the back of a spoon. Bake for 35-40 mins. Leave to cool in the tin for 5 mins, then turn out onto a cake board or serving plate.
- Bring the reserved pineapple syrup to the boil in a medium pan, then stir in the coconut rum (if using), remaining butter and the lime juice. Leave to cool slightly. Drizzle over the cake, then scatter over the coconut flakes and remaining lime zest. Serve with whipped cream or coconut yogurt, if you like. Will keep in an airtight container for up to five days.
Nutrition Facts : Calories 488 calories, Fat 29 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 38 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium
TROPICAL CAKE
The lemon-lime soda and pineapple give this cake a refreshing taste.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12-16 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the cake mix, pudding mix, soda, eggs, and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack. , In a small saucepan, combine the sugar, flour, eggs, butter and pineapple. Cook and stir over medium heat until mixture is thickened and a thermometer reads 160° or is thick enough to coat the back of a metal spoon. Remove from the heat; stir in coconut. Spread over warm cake. Cool on a wire rack for 1 hour. Cover and refrigerate.
Nutrition Facts : Calories 369 calories, Fat 17g fat (8g saturated fat), Cholesterol 82mg cholesterol, Sodium 383mg sodium, Carbohydrate 52g carbohydrate (37g sugars, Fiber 1g fiber), Protein 4g protein.
PINEAPPLE UPSIDE-DOWN CAKE
This retro pineapple upside-down cake makes a fun centrepiece for afternoon tea and brings back many childhood memories
Provided by Sara Buenfeld
Categories Afternoon tea, Snack, Treat
Time 55m
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4.
- For the topping, beat 50g softened butter and 50g light soft brown sugar together until creamy. Spread over the base and a quarter of the way up the sides of a 20cm round cake tin. Arrange 7 pineapple rings on top (reserving the syrup for later), then place 7 glacé cherries in the centres of the rings.
- Place 100g softened butter, 100g golden caster sugar, 100g self-raising flour, 1 tsp baking powder, 1 tsp vanilla extract and 2 eggs in a bowl along with 2 tbsp of the reserved pineapple syrup. Using an electric whisk, beat to a soft consistency.
- Spoon into the tin on top of the pineapple and smooth it out so it's level. Bake for 35 mins. Leave to stand for 5 mins, then turn out onto a plate. Serve warm with a scoop of ice cream.
Nutrition Facts : Calories 407 calories, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 36 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.87 milligram of sodium
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