Meatless Mondays: Pineapple, coconut upside down cake

Pineapple upside down cake with toasted coconut, for Jill's Table, Food with a Flair, Jill Wilcox...

Pineapple upside down cake with toasted coconut, for Jill's Table, Food with a Flair, Jill Wilcox in London, Ont. on Friday February 28, 2014. Mike Hensen/QMI Agency

Jill Wilcox, Special to QMI Agency

, Last Updated: 3:50 PM ET

Tropical fruits such as pineapple and coconut conjure up sunny images of blue skies, turquoise waters and sandy beaches.

And they are a real treat for the tastebuds , particulary in the depths of winter.

The following cake recipe is getting the tropical treatment this weekend in the form of a upside down cake. It's an easy cake to prepare and a particularly attractive one to serve.

This recipe gets some added tropical flavour with a spoonful of rum and some coconut milk. I've used fresh pineapple for the recipe, but canned is certainly an option.

Cut a slice, close your eyes, take a bite and transport yourself to somewhere warm.

Pineapple/Coconut Upside Down Cake

Ingredients:

  • 2 tbsp. (25 ml) melted butter
  • 1 tbsp. (15 ml) coconut rum or dark rum
  • 1/3 c. (75 ml) firmly packed brown sugar
  • 1 pineapple, peeled, cored and cut into 6 rings
  • 2 cups (500ml) sifted all purpose flour
  • 2 tsp. (10 ml) baking powder
  • 1/4 tsp. (1 ml) salt
  • 1/2 c. (125 ml) butter, softened
  • 1 c. (250 ml) granulated sugar
  • 2 eggs
  • 1 tsp. (5 ml) vanilla
  • 1 c. (250 ml) coconut milk
  • 1/2 c.(125 ml) toasted coconut

Directions:

Preheat oven to 350F (180C).

Coat the bottom of a 9-inch (23 cm) cake pan with the melted butter and rum.

Sprinkle the brown sugar evenly over the pan.

Place the pineapple slices over the bottom of the pan. Overlapping as necessary.

In a medium bowl, combine the flour, baking powder and salt. Set aside.

In another medium bowl, cream the butter with an electric mixer until pale and fluffy.

Beat in sugar until well combined. Add the eggs, one at a time beating well after each addition. Add the vanilla.

Add the flour mixture to the creamed mixture, alternately with the coconut milk. Beat until well combined.

Pour batter over pineapple slices.

Bake for 45 to 55 minutes or until a wooden toothpick, when inserted in the middle of the cake, comes out clean.

Let cool on a wire rack for 5 minutes.

Loosen the cake from the sides of the pan with a spatula. Invert onto a plate. Garnish with toasted coconut.

(Serves 8 -10)


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