Gâteau renversé façon piña colada
4 Portions | avec noix de coco râpée- Oeuf
- Blé
- Sulfites
- Lait
- Noix
- Blé
- Oeuf
- Soya
- Arachides
- Crustacés
- Poisson
- Moutarde
- Sésame
- Peut contenir des traces d’allergènes
- Gluten
- Triticale
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.
Ingrédients
g
Ananas
pièce(s)
Lait de coco
tasse(s)
Sucre blanc
(Contient: Sulfites, Lait, Noix, Blé, Oeuf, Soya, Arachides, Crustacés, Poisson, Moutarde, Sésame, Peut contenir des traces d’allergènes)
pièce(s)
Œuf
(Contient: Oeuf)
tasse(s)
Farine tout usage
(Contient: Peut contenir des traces d’allergènes, Crustacés, Oeuf, Poisson, Gluten, Lait, Moutarde, Noix, Arachides, Sésame, Soya, Sulfites, Blé)
g
Poudre à pâte
(Contient: Moutarde, Arachides, Crustacés, Noix, Sulfites, Blé, Oeuf, Sésame, Soya, Lait, Poisson, Triticale, Peut contenir des traces d’allergènes)
cs
Noix de coco, râpée
(Contient: Poisson, Moutarde, Sulfites, Triticale, Lait, Arachides, Sésame, Noix, Oeuf, Soya, Blé, Crustacés, Peut contenir des traces d’allergènes)
cs
Cassonade
(Contient: Moutarde, Soya, Oeuf, Poisson, Blé, Noix, Arachides, Sulfites, Crustacés, Sésame, Lait, Peut contenir des traces d’allergènes)
Pas inclus dans votre livraison
1 cs
Huile*
¼ cc
Sel*
4.5 cs
Beurre non salé*
Ustensiles
Instructions
- 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.
