TasteToronto | Piña Colada Upside Down Cake

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Piña Colada Upside Down Cake

Moderate

Piña Colada Upside Down Cake

Nadia Boachie

Nadia Boachie

Instagram
Piña Colada Upside Down Cake

Method

Pineapple Topping 9 Steps

  • Step 1

    Prep a 9-inch round cake pan by buttering it well on all sides and lining the bottom with parchment paper.

  • Step 2

    Cut outer skin off pineapple, core and cut into quarters.

  • Step 3

    Slice each quarter as thinly as you can while keeping it intact. It will make trapezoid-eqsue pieces.

  • Step 4

    In a sauce pan, add your pineapple slices, any juices on your cutting board, bourbon and sugar. Add a little bit of water until pineapple is mostly submerged but not floating around in liquid.

  • Step 5

    Boil on medium until pineapple is translucent and nicely poached. This takes about 15 minutes and some pieces on top may take a little longer.

  • Step 6

    Remove pineapple pieces keeping the bourbon sugar syrup in the pan. Set aside to cool.

  • Step 7

    Add butter to the pan with liquid and mix and continue to boil on medium until it thickens and forms a caramel. Add a pinch of salt and make sure it dissolves.

  • Step 8

    Poor the caramel at the bottom of your prepared cake pan and spread around to coat. It is okay if there isn't a crazy amount of caramel, spread it as best you can.

  • Step 9

    Arrange pineapple slices circularly around your cake pan. Overlap until you use up all your pineapple.

Cake 15 Steps

  • Step 1

    Toast desiccated coconut in a frying pan until nice and golden, use a wooden spatula to mix it around so it toasts evenly and does not burn. This can take anywhere from 5 to 10 minutes. Set aside and let cool.

  • Step 2

    Once toasted coconut is cool, pulse 3 to 4 times in food processor until pieces are slightly smaller but the coconut is not a fine powder.

  • Step 3

    In another bowl, combine coconut milk and vinegar and set aside. If coconut milk is separated (fat on top, liquid on bottom, try to mix it together as best you can before measuring it out).

  • Step 4

    Cream butter and sugars together using a stand mixer. This should take about 5 minutes. Make sure to scrape a couple of times.

  • Step 5

    Add eggs one at a time and add vanilla and coconut extract.

  • Step 6

    In a separate bowl, mix dry ingredients flour, baking soda, coconut milk powder, baking powder, kosher salt and ground toasted coconut together.

  • Step 7

    Add your dry ingredients into butter, sugar and egg mixture and slowly pour in coconut and vinegar interchangeably with dry ingredients while mixing on low until everything is mixed well but not overmixed.

  • Step 8

    You may have to remove bowl from stand mixer and use wooden spoon or spatula to make sure everything is combined properly.

  • Step 9

    Poor batter into your pineapple-caramel lined circular cake pan.

  • Step 10

    Bake your cake at 350°F for 40 to 45 minutes until tooth pick inserted in the middle comes out clean. At about 30 minutes, if I find the top of the cake getting too brown, I cover with tin foil and bake until done.

  • Step 11

    While cake is baking, toast extra desiccated coconut and set aside for garnish when cake comes out.

  • Step 12

    When the cake is done, leave to cool for about 10 to 15 minutes. Run a metal spatula along the edge of the cake and carefully flip over.

  • Step 13

    If the parchment comes off with the cake, carefully peel off the bottom of the cake slowly and leave to cool completely.

  • Step 14

    Brush the top with strained apricot jam to add a nice gloss to your cake. You may have to heat strained jam slightly in microwave for 10 seconds to make it easily applicable to your cake with a kitchen brush.

  • Step 15

    Garnish with toasted desiccated coconut and serve!

Tags:

Toronto Recipes

Pina Colada

Claire Saffitz

Pina Colada Upside Down Cake

Moderate

Piña Colada Upside Down Cake

Nadia Boachie

Nadia Boachie

Instagram
Piña Colada Upside Down Cake

Yields:

Serves 8

Prep Time:

0 hours 30 mins

Cook Time:

0 hours 45 mins

0.0

Rate This Recipe

American

Sweets

Ingredients

Pineapple Caramel Layer

  • 1 pineapple

  • 2/3 cup packed brown sugar

  • 1/4 cup + 2 tablespoons of bourbon

  • 1 1/2 tablespoons unsalted butter + extra to prep cake pan

  • 3/4 cup water

  • Kosher salt, pinch

Cake

  • 113 grams unsweetened desiccated coconut

  • 1 cup (130 grams) all-purpose flour

  • 1 teaspoon kosher salt

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • 1 stick (113 grams) unsalted butter

  • 1/4 cup (100 grams) granulated sugar

  • 1/4 cup (50 grams) brown sugar

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon coconut extract (optional)

  • 2/3 cup coconut milk

  • 1 tablespoon vinegar

  • 2 tablespoons coconut milk powder (optional)

Topping

  • 1/2 cup strained apricot jam

  • 1/2 cup desiccated unsweetened coconut

Send list of ingredients to myself

Method

Pineapple Topping 9 Steps

  • Step 1

    Prep a 9-inch round cake pan by buttering it well on all sides and lining the bottom with parchment paper.

  • Step 2

    Cut outer skin off pineapple, core and cut into quarters.

  • Step 3

    Slice each quarter as thinly as you can while keeping it intact. It will make trapezoid-eqsue pieces.

  • Step 4

    In a sauce pan, add your pineapple slices, any juices on your cutting board, bourbon and sugar. Add a little bit of water until pineapple is mostly submerged but not floating around in liquid.

  • Step 5

    Boil on medium until pineapple is translucent and nicely poached. This takes about 15 minutes and some pieces on top may take a little longer.

  • Step 6

    Remove pineapple pieces keeping the bourbon sugar syrup in the pan. Set aside to cool.

  • Step 7

    Add butter to the pan with liquid and mix and continue to boil on medium until it thickens and forms a caramel. Add a pinch of salt and make sure it dissolves.

  • Step 8

    Poor the caramel at the bottom of your prepared cake pan and spread around to coat. It is okay if there isn't a crazy amount of caramel, spread it as best you can.

  • Step 9

    Arrange pineapple slices circularly around your cake pan. Overlap until you use up all your pineapple.

Cake 15 Steps

  • Step 1

    Toast desiccated coconut in a frying pan until nice and golden, use a wooden spatula to mix it around so it toasts evenly and does not burn. This can take anywhere from 5 to 10 minutes. Set aside and let cool.

  • Step 2

    Once toasted coconut is cool, pulse 3 to 4 times in food processor until pieces are slightly smaller but the coconut is not a fine powder.

  • Step 3

    In another bowl, combine coconut milk and vinegar and set aside. If coconut milk is separated (fat on top, liquid on bottom, try to mix it together as best you can before measuring it out).

  • Step 4

    Cream butter and sugars together using a stand mixer. This should take about 5 minutes. Make sure to scrape a couple of times.

  • Step 5

    Add eggs one at a time and add vanilla and coconut extract.

  • Step 6

    In a separate bowl, mix dry ingredients flour, baking soda, coconut milk powder, baking powder, kosher salt and ground toasted coconut together.

  • Step 7

    Add your dry ingredients into butter, sugar and egg mixture and slowly pour in coconut and vinegar interchangeably with dry ingredients while mixing on low until everything is mixed well but not overmixed.

  • Step 8

    You may have to remove bowl from stand mixer and use wooden spoon or spatula to make sure everything is combined properly.

  • Step 9

    Poor batter into your pineapple-caramel lined circular cake pan.

  • Step 10

    Bake your cake at 350°F for 40 to 45 minutes until tooth pick inserted in the middle comes out clean. At about 30 minutes, if I find the top of the cake getting too brown, I cover with tin foil and bake until done.

  • Step 11

    While cake is baking, toast extra desiccated coconut and set aside for garnish when cake comes out.

  • Step 12

    When the cake is done, leave to cool for about 10 to 15 minutes. Run a metal spatula along the edge of the cake and carefully flip over.

  • Step 13

    If the parchment comes off with the cake, carefully peel off the bottom of the cake slowly and leave to cool completely.

  • Step 14

    Brush the top with strained apricot jam to add a nice gloss to your cake. You may have to heat strained jam slightly in microwave for 10 seconds to make it easily applicable to your cake with a kitchen brush.

  • Step 15

    Garnish with toasted desiccated coconut and serve!

Tags:

Toronto Recipes

Pina Colada

Claire Saffitz

Pina Colada Upside Down Cake