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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
190 g
Pineapple
165 mL
Coconut Milk
½ cup
White Sugar
1 unit
Egg
(Contains Egg)
1 cup
All-Purpose Flour
(Contains Wheat)
1 tsp
Baking Powder
2 tbsp
Shredded Coconut
(Contains Sulphites)
2 tbsp
Brown Sugar
Not included in your delivery
4.5 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
¼ tsp
Salt*
Nutrition Values
Utensils
Instructions
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.
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
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.
