Steps to Prepare Favorite Pineapple & coconut upside-down cake
Hey everyone, it is Brad, welcome to our recipe site. Today, I will show you a way to make a special dish, Simple Way to Make Any-night-of-the-week Pineapple & coconut upside-down cake. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Pineapple & coconut upside-down cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pineapple & coconut upside-down cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Pineapple & coconut upside-down cake is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Pineapple & coconut upside-down cake estimated approx 55 mins.
To begin with this recipe, we have to first prepare a few components. You can cook Pineapple & coconut upside-down cake using 8 ingredients and 8 steps. Here is how you cook that.
A flavourful cake with the sweetness of pineapple and nuttiness of the coconut. Tastes great with coffee. (X_X)
Ingredients and spices that need to be Get to make Pineapple & coconut upside-down cake:
- 1/2 small ripe pineapple peeled
- 240 grams Butter
- 200 grams Caster sugar plus 2 tablespoon extra to caramelize
- 3 Eggs
- 1 tbsp Lime juice
- 1/2 tsp Vanilla extract
- 200 grams Self-rising flour, sifted
- 40 grams Dessicated coconut
Steps to make Pineapple & coconut upside-down cake
- Preheat oven to 170 c. Grease a 20 cm round cake pan
- Thinly slice pineapple and cut them into halves
- Heat butter and extra sugar in a, large fry pan over medium heat. Add pineapple and cook for 3 minutes on each side until caramelised. Arrange pineapple on the base of cake pan, overlapping the slices so there are'nt any gaps
- Beat the butter and remaining sugar until fluffy. Beat in eggs one by one, then vanilla extract.
- Add sifted flour and coconut and combine well. Do not over mix.
- Spoon in batter over the pineapple in the cake pan. Bake for 50-60 minutes until skewer inserted in the centre comes out clean.
- Cool in the pan on a wire rack for 10 minutes, then turn out and cool completely.
- Cut into wedges and serve.
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