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Category: Cakes
Prep Time: Cook Time: Total Time:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt (scant)
1/8 teaspoon freshly grated nutmeg
1 cup sweetened flaked coconut
3/4 cup unsalted butter, softened, divided use
1/2 cup granulated sugar
2 teaspoons minced ginger root
2 tablespoons Malibu Banana Rum
1 teaspoon vanilla extract
1 teaspoon coconut extract
3 large eggs
1 cup firmly packed brown sugar
2 cups coarsely chopped fresh pineapple
Preheat oven to 375 degrees F.
In a medium sized mixing bowl, sift together flour, baking powder, baking soda, salt, and nutmeg. Stir coconut into flour.
In a large mixing bowl, using an electric mixer on medium speed, beat together 1/2 cup butter, granulated sugar, ginger, rum, vanilla extract, and coconut extract, until creamy, about 1 minute. Beat in eggs, gradually, until combined. Gradually beat in flour mixture, until combined.
Melt the additional 1/4 cup butter in a 10-inch round or square cast iron skillet, over medium high heat. Stir in brown sugar and pineapple, and cook mixture for 10-12 minutes, stirring frequently, until pineapple is softened, and mixture is syrupy. Place heaping spoonfuls of the cake batter over pineapple mixture, and smooth with a rubber spatula.
Bake at 375 degrees F, for 35-40 minutes, or until deep golden brown. Cool cake for 10 minutes on a wire rack; run a knife around outside edges, and invert onto serving dish.
Yield: 9 big slices
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TROPICAL PINEAPPLE UPSIDE DOWN CAKE
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Category: Cakes
Prep Time: Cook Time: Total Time:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt (scant)
1/8 teaspoon freshly grated nutmeg
1 cup sweetened flaked coconut
3/4 cup unsalted butter, softened, divided use
1/2 cup granulated sugar
2 teaspoons minced ginger root
2 tablespoons Malibu Banana Rum
1 teaspoon vanilla extract
1 teaspoon coconut extract
3 large eggs
1 cup firmly packed brown sugar
2 cups coarsely chopped fresh pineapple
Preheat oven to 375 degrees F.
In a medium sized mixing bowl, sift together flour, baking powder, baking soda, salt, and nutmeg. Stir coconut into flour.
In a large mixing bowl, using an electric mixer on medium speed, beat together 1/2 cup butter, granulated sugar, ginger, rum, vanilla extract, and coconut extract, until creamy, about 1 minute. Beat in eggs, gradually, until combined. Gradually beat in flour mixture, until combined.
Melt the additional 1/4 cup butter in a 10-inch round or square cast iron skillet, over medium high heat. Stir in brown sugar and pineapple, and cook mixture for 10-12 minutes, stirring frequently, until pineapple is softened, and mixture is syrupy. Place heaping spoonfuls of the cake batter over pineapple mixture, and smooth with a rubber spatula.
Bake at 375 degrees F, for 35-40 minutes, or until deep golden brown. Cool cake for 10 minutes on a wire rack; run a knife around outside edges, and invert onto serving dish.
Yield: 9 big slices
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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