Gâteau renversé façon piña colada
4 Portions | avec noix de coco râpée
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.
Allergènes:
Oeuf
•Blé
•Sulfites
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Durée de préparation1 heure
Temps de cuisson10 minutes
DifficultéIntermédiaire
Ingrédients
quantité par portion
g
Ananas
pièce(s)
Lait de coco
tasse(s)
Sucre blanc
pièce(s)
Œuf
(Contient Oeuf)
tasse(s)
Farine tout usage
(Contient Blé)
cc
Poudre à pâte
cs
Noix de coco, râpée
(Contient Sulfites)
cs
Cassonade
Pas inclus dans votre livraison
1 cs
Huile*
¼ cc
Sel*
4.5 cs
Beurre non salé*
Informations nutritionnelles
Énergie (kcal)430 kcal
Graisses11 g
dont saturés9 g
Glucides73 g
dont sucres36 g
Fibres2 g
Protéines8 g
Cholestérol50 mg
Sel190 mg
Gras Trans0 g
Potassium175 mg
Calcium50 mg
Fer3 mg
Ustensiles
•Plat de cuisson de 20x20 cm
•Petit bol
•Cuillères à mesurer
•Spatule
•Grand bol
•Verre doseur
•Grande poêle antiadhésive
Instructions
1
- 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.
2
- 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.
3
- 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.
4
- 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.