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Piña Colada-Inspired Upside-Down Cake

Piña Colada-Inspired Upside-Down Cake

Serves 4 | with Shredded Coconut

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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.

Allergens:MilkEggGlutenSulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time60 minutes
Cooking difficultyMedium
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

190 g

Pineapple

165 mL

Coconut Milk

½ cup

White Sugar

1 unit

Egg

(ContainsEgg)

1 cup

All-Purpose Flour

(ContainsGluten)

1 tsp

Baking Powder

2 tbsp

Shredded Coconut

(ContainsSulphites)

2 tbsp

Brown Sugar

Not included in your delivery

4.5 tbsp

Unsalted Butter*

(ContainsMilk)

1 tbsp

Oil*

¼ tsp

Salt*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories570 kcal
Fat28 g
Saturated Fat18 g
Carbohydrate73 g
Sugar36 g
Dietary Fiber3 g
Protein9 g
Cholesterol80 mg
Sodium250 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Paper Towel
8x8" Baking Dish
Small Bowl
Measuring Spoons
Spatula
Large Bowl
Measuring Cups
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 350°F. Remove 2 tbsp butter from the fridge and set aside to come up to room temperature. Cut pineapple into 1/4-inch pieces, then pat dry with paper towels. Melt 2 1/2 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 remaining 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.