Pineapple, Coconut & Lime Upside Down Cake
It was Mum's birthday - and she doesn't like fancy cakes slathered in buttercream or contains anything creamy or custardy for that matter. She does, however enjoy fruit and fruits in cakes - so, considering that it is coming into Autumn, the weather is cooling somewhat and the days are starting to get shorter, I thought I would make something that would bring back the joyful memories of bright, sunny summer days. I wanted the cake to reflect her cheery, fun loving and social personality and would bring a smile to her face...and I can gladly report that it was successful in doing so - and since she is an absolute star, I decorated the top with three stars...can you see the stars? I also sprinkled some toasted shredded coconut on top for some extra flair ;)
The combination of pineapple, coconut and lime definitely conjures up memories of summer holidays in the sun - and how can this not put a smile on somebody's face? The mix of these flavours together brings about the most amazing tropical aromas - and not to mention how absolutely delicious it is!
I have to also add that my most favourite drink of all time is a Pina Colada - and boy does this cake bring back memories of being on holiday, chilling on a beach in Puerto Rico.
Make this deliciously moist, tropical cake that is full of pineapple, coconut and a touch of lime and bring the sweet joy of fun, sunny summer days into your life!
Prep time: 5 mins
Cooking time: 60 mins
Serves: 8-12 slices
INGREDIENTS:
Top:
1/2 cup brown sugar
70 gram (1/4 cup) melted butter
3-4 pineapple slices (or how much you need depending on what you wish to decorate on top)
Dry:
190 gram (1 1/2 cups) all-purpose flour or cake flour (I used cake flour for extra softness)
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 cup desiccated coconut
zest of one lime
Wet:
113 gram (1 stick or 1/2 cup) Unsalted Butter
3/4 cup granulated sugar
3 eggs
1 tsp vanilla extract
1/4 cup sour cream
250 gram crushed pineapples in juice
juice of one lime
* Ensure all wet ingredients are at room temperature
INSTRUCTIONS:
Pre-heat the oven to 180°C (350°F)
1) Sift the flour, baking powder, baking soda and salt together in a bowl and set aside.
2) In a small saucepan, heat the brown sugar with the butter until the sugar is melted. Spread the melted sugar mixture evenly onto the bottom of a round baking dish or pan. Use the pineapple slices to decorate whatever patterns you like onto the brown sugar mixture in the pan.
3) With a hand held or stand mixer on medium speed, cream the butter and sugar together, about 2 minutes. Add in the eggs one at a time. Allow each egg to be incorporated before adding the next egg. Add the vanilla extract, sour cream, crushed pineapples including the juice and lime juice and mix in well.
4) Add the flour mixture and fold into the wet mixture until the flour is just incorporated. Add the desiccated coconut and lime zest and fold into the mixture until well incorporated.
5) Begin by ladling half the batter gently and evenly into the baking dish or pan so as not to disturb the pineapple decoration. Then pour in the rest of the batter and gently smooth out the top with a spatula.
6) Place the pan on the middle rack of the oven, turn the heat down to 170°C (340°) and bake for 60 minutes or until a toothpick test comes out clean.
7) Allow the cake to cool in the pan for 30 minutes before flipping it onto a wire rack to cool completely, or you can simply flip it onto a plate and serve warm.
Fabulous on its own or with some vanilla or coconut ice cream! :)
The combination of pineapple, coconut and lime definitely conjures up memories of summer holidays in the sun - and how can this not put a smile on somebody's face? The mix of these flavours together brings about the most amazing tropical aromas - and not to mention how absolutely delicious it is!
I have to also add that my most favourite drink of all time is a Pina Colada - and boy does this cake bring back memories of being on holiday, chilling on a beach in Puerto Rico.
Make this deliciously moist, tropical cake that is full of pineapple, coconut and a touch of lime and bring the sweet joy of fun, sunny summer days into your life!
Prep time: 5 mins
Cooking time: 60 mins
Serves: 8-12 slices
INGREDIENTS:
Top:
1/2 cup brown sugar
70 gram (1/4 cup) melted butter
3-4 pineapple slices (or how much you need depending on what you wish to decorate on top)
Dry:
190 gram (1 1/2 cups) all-purpose flour or cake flour (I used cake flour for extra softness)
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 cup desiccated coconut
zest of one lime
Wet:
113 gram (1 stick or 1/2 cup) Unsalted Butter
3/4 cup granulated sugar
3 eggs
1 tsp vanilla extract
1/4 cup sour cream
250 gram crushed pineapples in juice
juice of one lime
* Ensure all wet ingredients are at room temperature
INSTRUCTIONS:
Pre-heat the oven to 180°C (350°F)
1) Sift the flour, baking powder, baking soda and salt together in a bowl and set aside.
2) In a small saucepan, heat the brown sugar with the butter until the sugar is melted. Spread the melted sugar mixture evenly onto the bottom of a round baking dish or pan. Use the pineapple slices to decorate whatever patterns you like onto the brown sugar mixture in the pan.
3) With a hand held or stand mixer on medium speed, cream the butter and sugar together, about 2 minutes. Add in the eggs one at a time. Allow each egg to be incorporated before adding the next egg. Add the vanilla extract, sour cream, crushed pineapples including the juice and lime juice and mix in well.
4) Add the flour mixture and fold into the wet mixture until the flour is just incorporated. Add the desiccated coconut and lime zest and fold into the mixture until well incorporated.
5) Begin by ladling half the batter gently and evenly into the baking dish or pan so as not to disturb the pineapple decoration. Then pour in the rest of the batter and gently smooth out the top with a spatula.
6) Place the pan on the middle rack of the oven, turn the heat down to 170°C (340°) and bake for 60 minutes or until a toothpick test comes out clean.
7) Allow the cake to cool in the pan for 30 minutes before flipping it onto a wire rack to cool completely, or you can simply flip it onto a plate and serve warm.
Fabulous on its own or with some vanilla or coconut ice cream! :)
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