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 eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
g
Pineapple
unit(s)
Coconut Milk
cup
White Sugar
(May contain traces of: Sulphites, Milk, Tree nuts, Wheat, Egg, Soy, Peanuts, Crustaceans, Fish, Mustard, Sesame)
unit(s)
Egg
(Contains: Egg)
cup
All-Purpose Flour
(Contains: Wheat May contain traces of: Sulphites, Milk, Tree nuts, Egg, Soy, Peanuts, Crustaceans, Fish, Mustard, Sesame, Gluten)
g
Baking Powder
(May contain traces of: Sulphites, Milk, Tree nuts, Wheat, Egg, Soy, Peanuts, Crustaceans, Fish, Mustard, Sesame, Triticale)
tbsp
Shredded Coconut
(May contain traces of: Sulphites, Milk, Tree nuts, Wheat, Egg, Soy, Peanuts, Crustaceans, Fish, Mustard, Sesame, Triticale)
tbsp
Brown Sugar
(May contain traces of: Sulphites, Milk, Tree nuts, Wheat, Egg, Soy, Peanuts, Crustaceans, Fish, Mustard, Sesame)
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.
