PINEAPPLE COCONUT UPSIDE-DOWN CAKE RECIPE: HOW TO MAKE IT
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
Total Time 01 hours 25 minutes
Prep Time 30 minutes
Cook Time 55 minutes
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, FatContent 22g fat (17g saturated fat), CholesterolContent 61mg cholesterol, SodiumContent 262mg sodium, CarbohydrateContent 59g carbohydrate (31g sugars, FiberContent 1g fiber), ProteinContent 6g protein.
PINEAPPLE COCONUT UPSIDE DOWN CAKE | JUST A PINCH RECIPES
I made this cake for Easter this year at it was a big hit with my family at our Easter picnic. I think the use of coconut & ginger in this recipe was a big surprise. It is a very moist cake. The recipe says to bake for 55 minutes, but I actually had to bake for about 65 mins. Just test with a toothpick. Also, I did not line my pan with double foil, which I advise you to use double foil or it will ooze out of the bottom of the pan.
Provided by Gloria Perez @yoyi916
Categories Cakes
Prep Time 20 minutes
Cook Time 55 minutes
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Line a large rimmed baking sheet with parchment paper. Wrap a double layer of aluminum foil inside and over the lip of a 10-inch springform pan.
- Place 1/2 cup butter in pan. Heat in oven for 2 minutes, remove. Stir in sugar and ginger until incorporated. Arrange pineapple slices in pan. Place a cherry in center of each and around open spaces on cake.
- Beat cake mix, 1/2 cup butter, eggs and reserved pineapple juice on medium for 2 minutes. Stir in coconut, (I used a little more than 1/2 cup).
- Spoon batter into pan; place pan on baking sheet. Bake for 55 - 65 minutes or intil a toothpick inserted in center comes out clean. Cool for 5 minutes. Loosen springform and invert cake onto a serving platter.
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From recipes.sainsburys.co.uk
Total Time 90 minutes
Cuisine European
Calories 488 calories per serving
Preheat the oven to 180°C/fan 160°C/gas mark 4. Lightly grease a 23cm cake tin and line with greaseproof paper. Place the butter and brown sugar into a large frying pan and heat until the butter has melted. Add the pineapple rings and cook for 3-4 minutes, spooning the mixture over so they are caramelised. Arrange the pineapple carefully at the bottom of the tin and then pour the remaining butter mixture over.
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Mix in the remaining flour and baking powder, before pouring the batter over the pineapples.
Bake for 1 hour and 15 minutes until a skewer comes out of the the middle clean. You may need to cover with a piece of greaseproof paper to prevent it browning too much towards the end. Leave to cool, then slice to serve.
EASY PINEAPPLE UPSIDE-DOWN CAKE RECIPE - BETTYCROCKER.COM
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Reviews 4.5
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- Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.
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