Recipe: Yummy Islands Cake (upside down pineapple, rum and coconut cake)

recipe yummy islands cake upside down pineapple rum and coconut cake

Islands Cake (upside down pineapple, rum and coconut cake). Pour the batter over pineapples and cherries. Pineapple upside down cake is popular throughout the Caribbean and especially during the holidays. In this Haitian-style recipe, pineapples, cherries, and prunes become caramelized in brown sugar at the bottom of the pan while the cake bakes to golden perfection.

Islands Cake (upside down pineapple, rum and coconut cake) Rum surely is a fantastic addition. Great recipe and lovely pictures, Barb. This Pineapple Upside-down Cake used to grace the table every Easter at Grandma's. You can cook Islands Cake (upside down pineapple, rum and coconut cake) using 7 ingredients and 11 steps. Here is how you cook it.

Ingredients of Islands Cake (upside down pineapple, rum and coconut cake)

  1. Prepare 125 g of butter.
  2. You need 120 g of self rising flour.
  3. It’s 3 tbsp of desiccated coconut.
  4. Prepare 3 of eggs (separated).
  5. Prepare 1 tin of pineapple.
  6. You need 3 tbsp of rum (or more!).
  7. It’s 200 g of caster sugar.

My sister gave me the recipe it is from The Silver Palate. It is truly decadent garnished with fresh whipped cream. It's your favorite dessert with a tropical twist! Pineapple upside-down cake is good, but pineapple upside-down cake with pineapple rum infused is so much better.

Islands Cake (upside down pineapple, rum and coconut cake) instructions

  1. Drain the pineapple slices and keep the juice..
  2. 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..
  3. Chop the remaining pineapple slices..
  4. Mix the softened butter and the remaining sugar..
  5. Add the egg yolks, flour, coconut, 2tbsp of rum and the pineapple chunks and mix..
  6. Whip the egg whites and fold into the mix..
  7. Pour in cake tin, over the caramel/pineapple..
  8. Bake at 180 deg for 30 minutes (or more if needed)..
  9. Rest for 3 minutes then take out of the tin upside down..
  10. Mix pineapple juice from the tin and 1 tbsp of rum and slowly pour on cake while warm..
  11. Eat once cool..

Everything else you love about this classic dessert remains the same—juicy pineapple rings are baked in a caramel-like brown sugar sauce with a buttery yellow cake on top. In a saucepan over medium heat, melt the butter with brown sugar and rum together. Spoon the cake batter over the pineapple. Remove the spring form, invert a cake stand onto the cake, then invert the cake. Pour batter into pan, spreading evenly.

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