Pina Colada Inspired Upside Down Cake
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Pina Colada Inspired Upside Down Cake

Pina Colada Inspired Upside Down Cake

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.

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

(Peut contenir Blé, Sésame, Soya, Poisson, Crustacés, Lait, Arachides, Oeuf, Triticale, Moutarde, Sulfites, Noix)

pièce(s)

Å’uf

(Contient Oeuf)

tasse(s)

Farine tout usage

(Contient Blé Peut contenir Noix, Blé, Poisson, Oeuf, Sulfites, Sésame, Arachides, Crustacés, Soya, Lait)

cc

Poudre à pâte

(Peut contenir Moutarde, Arachides, Crustacés, Noix, Sulfites, Blé, Oeuf, Sésame, Soya, Lait, Poisson, Triticale)

cs

Noix de coco, râpée

(Contient Sulfites Peut contenir Noix, Sésame, Crustacés, Poisson, Oeuf, Blé, Arachides, Soya, Moutarde, Lait, Sulfites, Triticale)

cs

Cassonade

(Peut contenir Moutarde, Soya, Oeuf, Poisson, Blé, Noix, Arachides, Sulfites, Crustacés, Sésame, Lait)

Pas inclus dans votre livraison

¼ cc

Sel*

4.5 cs

Beurre non salé*

1 cs

Huile*

sideBannerName

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

Prep baking dish
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.
Make cake batter
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.
Bake cake and toast coconut
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.
Finish and serve
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.