Pineapple Upside Down Cakecoconut Flour Recipe 375 Recipes

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CREAM OF COCONUT PINEAPPLE UPSIDE-DOWN CAKE



Cream of Coconut Pineapple Upside-Down Cake image

I came up with this after mistakenly buying cream of coconut, thinking it was coconut cream. Cream of coconut is usually used for making pina coladas (e.g. Coco Goya® Cream of Coconut) and is not the same thing as coconut cream. It turned out so great I had to go back and buy another can!

Provided by Carl1121

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 1h47m

Yield 12

Number Of Ingredients 13

¼ cup brown sugar
¼ cup butter
7 tablespoons unsweetened coconut flakes
2 cups all-purpose flour
¾ teaspoon baking powder
¼ teaspoon salt
2 egg whites
1 cup white sugar, divided
7 ⅓ tablespoons butter
1 (15 ounce) can cream of coconut
1 (8 ounce) can pineapple chunks, juice reserved, divided
2 egg yolks
½ teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking pans.
  • Place brown sugar, 1/4 cup butter, and coconut flakes in a microwave-safe container and heat until warm, about 2 minutes. Mix into a paste.
  • Combine flour, baking powder, and salt in a separate bowl. Whip egg whites in a metal bowl with a clean electric mixer until stiff peaks are formed.
  • Beat 1/2 cup white sugar and 7 1/3 tablespoons butter in a bowl with an electric mixer until creamy. Add remaining 1/2 cup white sugar, cream of coconut, reserved pineapple juice, egg yolks, and vanilla extract; mix thoroughly. Add the flour mixture; stir batter slowly until fully combined. Fold in the whipped egg whites using a spatula.
  • Spread the brown sugar paste over the bottoms of the prepared pans. Arrange pineapple chunks on top. Pour in the batter.
  • Bake in the preheated oven until tops are brown and crisp and a toothpick inserted into the centers comes out clean, about 1 hour. Let cool, about 25 minutes. Flip cakes over onto a serving plate and out of the baking pans.

Nutrition Facts : Calories 437.5 calories, Carbohydrate 62.3 g, Cholesterol 63 mg, Fat 20.3 g, Fiber 1.3 g, Protein 3.6 g, SaturatedFat 14.1 g, Sodium 188.7 mg, Sugar 45.5 g

PINEAPPLE UPSIDE-DOWN CAKE/COCONUT FLOUR RECIPE - (3.7/5)



Pineapple Upside-Down Cake/Coconut Flour Recipe - (3.7/5) image

Provided by MJH

Number Of Ingredients 11

1-1/2 cups coconut flour
1 cup blanched almond flour
1/2 teaspoon unrefined sea salt
2 teaspoons ground cinnamon
2 cups full fat coconut milk
1 cup honey, divided
1 dozen eggs, beaten
2 teaspoons organic vanilla extract
1/4 cup coconut oil
12 (or, ahem, 7) pineapple rings about 1/2 inch thick
1/4 cup dried cherries

Steps:

  • Preheat oven to 350 F. Whisk coconut flour, blanched almond flour, and seasalt together. Beat in coconut milk, 3/4 cup honey, eggs, and vanilla and then continue to beat them together until no clumps remain. Melt coconut oil in a 12-inch cast iron skillet over moderately high heat. Whisk in remaining 1/4 cup honey. When the honey and coconut oil foam and bubble, gently arrange pineapple into the skillet. Place dried cherries in the center of each pineapple ring and around the rings. Turn off the heat, pour inthe cake batter, and bake for 45 minutes to 1 hour in an oven preheated to 350 F or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool for 5-10 minutes before inverting on a platter and serving.

CLASSIC PINEAPPLE UPSIDE-DOWN CAKE



Classic Pineapple Upside-Down Cake image

This pineapple upside-down cake is a classic recipe that never goes out of style! It's delicious with the traditional pineapple, but try it with peaches or a combination of cranberries and orange. -Bernardine Melton, Paola, Kansas

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 9 servings.

Number Of Ingredients 12

1/3 cup butter, melted
2/3 cup packed brown sugar
1 can (20 ounces) sliced pineapple
1/2 cup chopped pecans
3 large eggs, separated, room temperature
1 cup sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
9 maraschino cherries
Whipped topping, optional

Steps:

  • Preheat oven to 375°. In an ungreased 9-in. square baking pan, combine butter and brown sugar. Drain pineapple, reserving 1/3 cup juice. Arrange 9 pineapple slices in a single layer over sugar (refrigerate any remaining slices for another use). Sprinkle pecans over pineapple; set aside. , In a large bowl, beat egg yolks until thick and lemon-colored. Gradually add sugar, beating well. Blend in vanilla and reserved pineapple juice. Combine flour, baking powder and salt; add to batter, beating well. , In a small bowl with clean beaters, beat egg whites on high speed until stiff peaks form; fold into batter. Spoon into pan., Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Let stand 10 minutes before inverting onto serving plate. Place a cherry in the center of each pineapple slice. If desired, serve with whipped topping.

Nutrition Facts : Calories 361 calories, Fat 13g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 193mg sodium, Carbohydrate 58g carbohydrate (46g sugars, Fiber 2g fiber), Protein 4g protein.

PINEAPPLE COCONUT UPSIDE-DOWN CAKE



Pineapple Coconut Upside-Down Cake image

This recipe is one of my favorites! The tropical flavors remind me of being on vacation with my family in the Caribbean-I have so many fun memories. -Stephanie Pichelli, Toronto, Ontario

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 12 servings.

Number Of Ingredients 13

1 can (20 ounces) unsweetened sliced pineapple, drained
3/4 cup unsalted butter, softened
1/4 cup coconut oil
1-1/2 cups sugar
2 large egg yolks, room temperature
1 teaspoon coconut extract
3 cups cake flour
3 teaspoons baking powder
1/2 teaspoon salt
1 can (13.66 ounces) coconut milk
6 large egg whites, room temperature
1/8 teaspoon cream of tartar
Toasted sweetened shredded coconut, optional

Steps:

  • Preheat oven to 350°. Arrange pineapple in a single layer in a well seasoned 12-in. cast-iron or other ovenproof skillet., In a large bowl, cream butter, coconut oil and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. Beat in coconut extract. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with coconut milk, beating well after each addition., With clean beaters, beat egg whites and cream of tartar on high speed just until stiff but not dry. Fold a fourth of the egg whites into batter, then fold in remaining egg whites. Spread over pineapple. Bake until a toothpick inserted in center comes out clean, 55-60 minutes. Cool 10 minutes before inverting onto a serving plate. Serve warm, with toasted coconut if desired.

Nutrition Facts : Calories 458 calories, Fat 22g fat (17g saturated fat), Cholesterol 61mg cholesterol, Sodium 262mg sodium, Carbohydrate 59g carbohydrate (31g sugars, Fiber 1g fiber), Protein 6g protein.

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