I was nervous when I made this Pineapple-Coconut Upside-Down Cake. Why? Admittedly, I’m not the best baker although I’m getting a lot better. Also, I was cooking this as a birthday cake for my mom so no pressure or anything.
Turns out my worrying was unwarranted. This cake is moist, delicious and full of tropical flavor. I made it while I was on vacation so I didn’t have access to my iron skillet, but I’m sure using it would have taken it to another level. That said, the level this cake is on is already pretty high.
For the topping:
- 6 TBSP unsalted butter
- 1 cup, packed light brown sugar
- 1 can of pineapple rings in pineapple juice(you won’t use them all)
- 2 TBSP Malibu coconut rum
- 1/2 tsp salt
For the cake:
- 1 stick unsalted butter, softened
- 1 cup sugar
- 3 eggs
- 2 tsp vanilla extract
- 1 1/2 cup all-purpose flour
- 2 tsp baking powder
- 2 tsp cardamom
- 1/2 cup unsweetened pineapple juice
- 1/2 tsp salt
- 1/4 cup coconut flakes, plus another 1/4 cup toasted coconut flakes
- Preheat oven to 350F.
- For the Topping: Melt the butter in a well seasoned 9” cast-iron skillet or pot (if using cake pan), over medium-high heat. Melt the brown sugar with salt, stirring constantly, until bubbling, about 6 minutes. Remove from heat, add pineapple rings in one even layer in skillet or round cake pan, and set aside.
- Mix the butter in a large bowl until light and fluffy. Add the sugar and beat until creamy.
- Add the eggs, one at a time, beating well after each addition.
- Add 1/4 cup coconut flakes and stir in. Beat in vanilla and Malibu coconut rum.
- In a separate bowl, combine the flour, cardamom, baking powder, and salt. Add half of the flour mixture to the egg mixture and beat on low speed just until blended.
- Add the pineapple juice and mix to incorporate, add remaining flour mixture, beating until just incorporated.
- Spoon the batter over the pineapple/brown sugar topping, smoothing the top evenly.
- Bake on the center rack of the oven until golden brown and a skewer inserted in the middle comes out clean, 45 minutes to 1 hour. Remove from the oven and let stand for 5 minutes.
- To remove from the skillet, run a sharp knife around the edge to release the sides. Invert a cake plate or service platter over the skillet and invert the cake onto the plate, keeping pan and plate firmly pressed together. The cake should drop from the skillet onto the plate.
- Drizzle the cake with additional Malibu coconut rum, top with toasted coconut flakes, and serve.
I made this Pineapple-Coconut Upside-Down Cake while I was on vacation at the beach and it really fit the bill for a beach birthday.
If you’re a fan of coconut and/or pineapple this is the cake for you. I also envision this recipe making some great cupcakes if you place a single pineapple ring in each cupcake slot.
September 19, 2012 at 8:20 pm
Reblogged this on The ObamaCrat.Com™ and commented:
Thank you Po’ Boy Livin Rich. This looks YummY.
November 11, 2012 at 9:35 pm
It doesn’t say how much malibu rum to put in the cake?
November 12, 2012 at 4:10 pm
So sorry about that. It’s 2 TBSP. I’ll correct it right away.