Hello There!
New week, new recipe!
As you may recall, last week, in my Plantain Cups article, I announced I will be posting new recipes every week during July and August.
This week recipe is: Pineapple Coconut Rum Cake!
*Pfeww* This was a hard one! Not the recipe per se, but the shooting process: I had to shoot this Pineapple Coconut Rum Cake three times in order to get the pictures I wanted and… I still didn’t 😅
This is clearly a case of « I will never get it right », so I decided to post it anyways.
Who doesn’t love upside down cakes? Especially pineapple ones? I decided to add rum, coconut flakes and coconut milk to give it a Caribbean feeling and, oh boy, it was good!
Think of it as cross between Jamaican Upside-down Cake and Bahamian Coconut Rum Cake.
Perfect for breakfast with coffee or tea, dessert with ice cream or even as a snack, you can eat it both warm or room temperature.
I would suggest eating it in the following two days to preserve and enjoy the moist texture, but this cake usually doesn’t last that long anyways 😁
Well, without further ado, here’s the recipe. Scroll down for video instructions.
Bon appétit!
Pineapple Coconut Rum Cake
Course: DESSERTS, RECIPES4
servings30
minutes40
minutesIngredients
50g Butter (room-temperature, unsweetened)
50g Sugar
400g Pineapple slices (Canned)
125g Flour
1 1/2 teaspoons Baking powder
1 Pinch salt
50g Shredded coconut (unsweetened)
65g Butter (room-temperature, unsweetened)
80g Sugar
2 Eggs
1/2 tablespoon Vanilla extract
70g Pineapple juice (from canned slices)
50g Coconut milk
2 tablespoons Rum
Directions
- Preheat oven at 180°.
- In a saucepan, left butter on medium. Stir in sugar until dissolved.
- Pour the butter-sugar mix into the baking pan.
- Place the pineapple slices in the pan.
- In a large bowl, add in flour, baking powder, salt, coconut flakes. Mix and set aside.
- In another bowl, cream together butter , sugar and egg.
- In a small bowl, add in pineapple juice, coconut milk, rum and vanilla extract.
- Pour in, alternatively, pineapple juice mix and flour mix into the butter mix. Do not over-mix.
- Pour the batter over the pineapple slices.
- Place some aluminum foil around the bottom of the pan.
- Bake for 45 minutes to 55 minutes, until a knife inserted in the cake comes out clean.
- Let it cool down for 10 minutes.
- Remove the sides, place a plate over the pan and flip them over. Let it sit 5 minutes.
- Remove the bottom of the pan.
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