Pina Colada Upside-Down Cake
Created by ImPat on May 9, 2020
- Servings: 8-10
- Prep Time: 20m
- Cook Time: 60m
- Recipe #34887
Ingredients
- 50 grams unsalted butter (melted)
- 1/2 cup brown sugar, firmly packed
- 450 grams pineapple slices (in syrup)
- Coconut chips, toasted to to decorate
- Vanilla ice-cream, to serve
- FOR CAKE
- 125 grams unsalted butter (chopped and at room temperature)
- 3/4 cup caster sugar
- 1 teaspoon coconut essence
- 3 eggs, at room temperature
- 1 cup self-raising flour
- 3/4 cup plain flour
- 165 ml coconut milk (canned light, 2/3 cup)
How to Make
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Step 1: Grease a large, straight-sided loaf pan (top measuring15cm x 23.5cm x 9cm deep) and line base and sides with baking paper, extending paper 4cm above pan edges.
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Step 2: Pour melted butter over base of prepared pan and sprinkle with sugar.
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Step 3: Drain pineapple, reserving 1/4 cup of the syrup and cut slices in half and arrange slices, slightly overlapping, over sugar to cover the base.
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Step 4: To make cake, beat butter, sugar and essence in small bowl of an electric mixer until fluffy and then beat in eggs, one at a time until combined and transfer to a large bowl.
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Step 5: In two batches, stir in flour, milk and reserved syrup until combined and now stir in coconut and spoon mixture into prepared pan and smooth over top.
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Step 6: Cook in a moderately slow oven (160C) for about 1 hour, or until a skewer inserted into the centre comes out clean, remove and lt stand cake in pan for 20 minutes before turning out onto a serving plate.
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Step 7: Sprinkle toasted coconut chips over cake and serve warm or at room temperature with ice-cream.
Nutritional Facts
- Serving Size: 1 (240.1 g)
- Calories 542.9
- Total Fat - 28 g
- Saturated Fat - 14.9 g
- Cholesterol - 386.8 mg
- Sodium - 164.2 mg
- Total Carbohydrate - 60.4 g
- Dietary Fiber - 3.6 g
- Sugars - 37.3 g
- Protein - 15.6 g
- Calcium - 81.4 mg
- Iron - 2.6 mg
- Vitamin C - 2.4 mg
- Thiamin - 0.2 mg