Monday, 27 June 2011

Coconut Pineapple Upside down cake

Hey! So in the last blog I mentioned I had a giant pineapple that I wanted to bake something using it. I didn't really feel like anything loaded with sugar or icing, I was more in the mood for something fresh and light that would go perfect with a cup of tea.

So I decided on a pineapple upside down cake as I'd never made one before however all the recipes I had had the sticky pineapple top however the cake part was just pretty plain. So I altered a little, I had some desiccated coconut and thought that that would go perfectly creating a Caribbean style flavour with a hint of spice.

And here it is:


The first slice, just for me!



I really liked this cake, it wasn't to overwhelming or to sickly which meant I could eat even more of it, nomnomnom.

Here's how it's made:
basic technique from the big book of baking:

Coconut Pineapple upside down cake


4 Eggs, beaten
185g Golden caster sugar or light brown soft sugar
1tsp Vanilla extract
170g Plain flour
55g Desiccated coconut
2tsp Baking powder
1 tsp Cinnamon
1/2 tsp Nutmeg freshly grated
125g Unsalted butter, melted.

Topping

40g Unsalted butter
4tbsp Golden Syrup (On baking I realised I didn't have any in so used 4tbsp brown sugar instead)
Canned pineapple rings or fresh pineapple cut into rings
Glace Cherries

Preheat the oven to 160degC and grease and line a cake tin. (I used a 10" round but 9 would have been better)
For the topping, place the butter and syrup into a pan and heat until gently melted. Bring to the boil and boil for 2-3 minutes until slightly thickened and toffee like.
Pour the syrup into the base of the tin and arrange pineapple rings in one layer over the syrup (My pineapple was to large so I had to use 1 ring surrounded by 1/2 rings.) Then place half a glace cherry in the centre of each ring (You will notice I only used one in the centre down to the fact I ate all the cherries and there was only 1 left, ooops)

Place the eggs, sugar and vanilla extract in a heat proof bowl over a saucepan of simmering water and whisk with an electric mixer for approx 10-15 mins until thick enough to leave a trail when the whisk is lifted. (I was far to impatient for this so whisked for about 5 - 7 minutes and all was still fine)

Sift in the flour and baking powder and fold these in with the dessicated coconut, nutmeg and cinnamon. Fold the melted butter in until evenly mixed. Spoon into the tin over the pineapple and bake in the oven for 1 hour - 1hour 1/5 mins or until well risen, firm and golden.

Leave to cool in the pan for 10 mins then carefully turn out onto a plate.


And that's it! I really enjoyed this cake but didn't get to eat an awful lot of it as it all magically disappeared in a day!

Ok I've decided it really wasn't a good idea to write this blog when I'm hungry, I've had a lovely dinner but now all I want is cake! and there's none in the house I'm wondering if half 9 at night is to late to start baking? It's like torture I tell you.

Well on that note I'm off to raid the cupboards fora sweet treat and think of what to bake next.

Cupcake Kris xxx

Linked up to sweets for saturday



3 comments:

At Anna's kitchen table said...

Kris, that looks so good! I can totally see that coconut would go brilliantly in a pineapple cake!

Choclette said...

Your cake looks wonderful, love the colour and design - a real flavour of the Caribbean too.

grace said...

this absolutely leaves regular upside-down cake in the dust! i LOVE the idea of adding coconut. bravo!