Hello everybody, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, islands cake (upside down pineapple, rum and coconut cake). One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Pour the batter over pineapples and cherries. In Caribbean native tongue, the pineapple's original name was "anana", meaning "excellent fruit". In a saucepan over medium heat, melt the butter with brown sugar and rum together. Pineapple upside down cake is popular throughout the Caribbean and especially during the holidays.
Islands Cake (upside down pineapple, rum and coconut cake) is one of the most well liked of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. Islands Cake (upside down pineapple, rum and coconut cake) is something that I’ve loved my entire life. They are fine and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. You can cook islands cake (upside down pineapple, rum and coconut cake) using 7 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Islands Cake (upside down pineapple, rum and coconut cake):
- Prepare 125 g butter
- Make ready 120 g self rising flour
- Make ready 3 tbsp desiccated coconut
- Get 3 eggs (separated)
- Take 1 tin pineapple
- Prepare 3 tbsp rum (or more!)
- Prepare 200 g caster sugar
I'm yet to try the cherry cake you baked for my blog but I think using rum here might make me try this one first. Rum surely is a fantastic addition. Great recipe and lovely pictures, Barb. I find upside down cakes to be one of the most wonderful cakes.
Instructions to make Islands Cake (upside down pineapple, rum and coconut cake):
- Drain the pineapple slices and keep the juice.
- Prepare a caramel with half the sugar and 2 tbsp of water and coat the bottom of a cake tin. Arrange some pineapple slices on top.
- Chop the remaining pineapple slices.
- Mix the softened butter and the remaining sugar.
- Add the egg yolks, flour, coconut, 2tbsp of rum and the pineapple chunks and mix.
- Whip the egg whites and fold into the mix.
- Pour in cake tin, over the caramel/pineapple.
- Bake at 180 deg for 30 minutes (or more if needed).
- Rest for 3 minutes then take out of the tin upside down.
- Mix pineapple juice from the tin and 1 tbsp of rum and slowly pour on cake while warm.
- Eat once cool.
Great recipe and lovely pictures, Barb. I find upside down cakes to be one of the most wonderful cakes. They are very easy to make and they look fantastic. The combo of pineapple and coconut is a marriage made in heaven. This cake might be one of the most delicious cakes I've ever made.
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