White sands, turquoise waters, calm waves and lush tropical trees. Come with me let me take you to Hawaii!
This cake is my take on pineapple upside down cake. Because pineapples and coconut are a match made in gastronomy heaven. I made this cake for a family BBQ and i can tell you it was a winner. Luckily, I was able to salvage a piece for my breakfast the next day.
I omitted rum because kids were involved in the consumption of the cake. So I am guessing it should be called virgin colada or piñita colada then. Whatever we decide to call it doesn’t really matter. What matters is that this cake is moist, fluffy, light and just right! With hints of coconut in the cake, and a sweet and refreshing flavor from the pineapples on top, this cake is bursting with tropical flavors. A slice of Hawaii on a plate!
Piña colada Upside Down Cake
Makes: 8 inch square/9 inch round
Flour – 2 cups
Sugar – ¾ cup
Baking Powder – 2 Teaspoons
Baking Soda – ¼ Teaspoon
Salt – ½ Teaspoon
Eggs – 1
Coconut Milk – 1 cup
Pineapple juice – ¼ cup of juice
Vanilla – 1 Teaspoon
Butter – ½ Cup; melted
For the Topping:
Butter -¼; melted
Brown sugar – 3 Tablespoons
Shredded coconut – 3 Tablespoons
A can of sliced pineapple rings (Save juice for cake)
Maraschino cherries – About 15
- Preheat oven to 350°F/180°C/Gas Mark 4.
- Pour melted butter over the base and sides of the baking tin.
- Sprinkle brown sugar and shredded coconut over the melted butter.
- Arrange pineapple rings on the baking tin over the brown sugar – coconut glaze.
- Place maraschino cherries between the holes and spaces.
- In a bowl, mix flour, baking powder, baking soda and salt and set aside.
- In a separate bowl, beat egg and sugar together for a few seconds then add melted butter, coconut milk, pineapple juice and vanilla. Whisk to combine.
- Fold flour mix into the liquid mix until fully incorporated.
- Pour batter over the pineapple rings in the tin.
- Bake for 45 – 50 minutes.
- Dig in!