Pineapple and Coconut Upside-Down Cake!!

Doesn't this just sound like summer?!

Well..my father-in-law will eat this any time of year! He loooooves pineapple and coconut. He is from the Virgin Islands so maybe he just likes tropical kinds of stuff? I don't know, but for his birthday I was given the challenge to make him a birthday cake that he would love!

So a little about Frank.. he is very picky and doesn't like sweet things..but pineapple upside down cake is his favorite. Weird, right?

So I came up with an idea to make a healthier version (basically cutting down the sugar) and adding some coconut flavor to it as well since he loves coconut so much.

And he liked it!!!  :)
We all sat around the table and discussed how it could even be better though, so I am going to add the improvements that I want to make to this recipe.

Try something a little new and different and give this a try! It also gives you a little practice and allows some creativity for designing the pineapple top!




Papa Frank's Favorite Birthday Cake


Ingredients:

  • 1 cup fresh pineapple, cut and sliced 1/4 inch thick (this will give you lots of leftovers but you can freeze it and add it to a smoothie!)
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 cup coconut sugar
  • pinch of salt
  • 1/2 cup coconut oil
  • 1/2 cup water
  • 1 teaspoon almond extract (Frank also loves almond flavor)
  • 2 teaspoons apple cider vinegar
  • 1 cup toasted coconut flavored almond milk (I love the Califia Farms brand)
Instructions:

  1.  Preheat over to 350℉ and line a round cake pan with parchment paper.
  2.  Slice the pineapple and arrange in concentric circles (or however your creativity takes you) on top of the parchment paper.
  3.  For the cake batter, mix all dry ingredients, then adding in the wet ingredients and mix until well combined, about 2 minutes.
  4.  Take about 1 cup of leftover pineapple and cut them into smaller pieces. Take the pineapple bits and coat them in flour. Then fold into the cake batter. *Coating the pineapple bits in flour allows them to be dispersed throughout the cake well. Without coating the pineapple bits in flour, they will all sink to the bottom.
  5.  Pour batter on top of the arranged pineapple and smooth out until the cake batter is even. Bake 45-50 minutes or until a toothpick comes out clean when you insert it in the middle of the cake.
  6.  Allow to cool on a rack for 10 minutes. Then flip the cake upside-down. Allow to cool for another 10 minutes, then remove the parchment paper.
  7.  Sprinkle shredded coconut on top if you would like. Slice and Serve.
*This cake should be stored in an air-tight container if not serving on the same day.











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