Piña Colada-Inspired Upside-Down Cake
Serves 4 | with Shredded Coconut
Abracadabra! We've turned your favourite tropical drink into a dessert! Coconut and pineapple come together to create a sweet treat that is perfect for wrapping up a day of fun in the sun.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
g
Pineapple
unit(s)
Coconut Milk
cup
White Sugar
(May contain Wheat, Sesame, Soy, Fish, Crustaceans, Milk, Peanuts, Egg, Triticale, Mustard, Sulphites, Tree nuts)
unit(s)
Egg
(Contains Egg)
cup
All-Purpose Flour
(Contains Wheat May contain Tree nuts, Wheat, Fish, Egg, Sulphites, Sesame, Peanuts, Crustaceans, Soy, Milk)
tsp
Baking Powder
(May contain Mustard, Peanuts, Crustaceans, Tree nuts, Sulphites, Wheat, Egg, Sesame, Soy, Milk, Fish, Triticale)
tbsp
Shredded Coconut
(Contains Sulphites May contain Tree nuts, Sesame, Crustaceans, Fish, Egg, Wheat, Peanuts, Soy, Mustard, Milk, Sulphites, Triticale)
tbsp
Brown Sugar
(May contain Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Salt*
4.5 tbsp
Unsalted Butter*
Nutrition Values
Utensils
Cooking Steps
- Cut pineapple into 1/4-inch pieces, then pat dry with paper towels.
- Melt 2.5 tbsp butter in a small microwave-safe bowl. (NOTE: Do not use softened butter here. Save it for step 2.)
- Grease an 8x8-inch baking dish with melted butter.
- Sprinkle brown sugar over the bottom of the prepared dish in an even layer.
- Arrange pineapple on top of brown sugar in a single layer. Set aside.
- Add 2 tbsp softened butter, white sugar, 1 tbsp oil, baking powder and 1/4 tsp salt to a large bowl. Using an electric mixer or wooden spoon, beat until combined, 2-3 min.
- Using a spatula, scrape down the sides of the bowl, then add egg.
- Stir coconut milk to break up the solid layer, then add 1/3 cup coconut milk to the batter and beat until smooth, 1 min. (NOTE: Save the rest of the coconut milk for a future creation.)
- Scrape down the sides of the bowl, then slowly mix in 1 cup flour until no floury streaks remain. (NOTE: Save remaining flour for a future creation.)
- Dollop batter over pineapple. Using a spatula, spread batter to the edges of the dish in an even layer.
- Bake cake in the middle of the oven until top is golden-brown and a toothpick inserted into the middle of the cake comes out clean, 25-27 min.
- Meanwhile, heat a large non-stick pan over medium heat.
- When hot, add coconut to the dry pan. Toast, stirring often, until golden brown, 5-7 min.
- Transfer to a plate.
- Allow cake to cool on a wire rack for 5 min.
- When cooled, gently run a knife along the sides of the baking dish and carefully invert cake onto a serving platter.
- Sprinkle toasted coconut over top, then cut cake into slices.