UPSIDE-DOWN PINEAPPLE COCONUT CAKE
PREPARATION: 15 MINS / BAKING: ABOUT 50 MINS-1HR
The cake has pineapple slices on top plus an extra fruit layer in the middle.
The batter is made with coconut milk and oil, which makes the cake deliciously different – and suitable for the lactose-intolerant.
We also use one of the sugar-andsweetener mixtures now available in stores. They’re ideal for baking, have no aftertaste and halve the sugar content of baked goods.
CAKE
1 fresh pineapple, peeled and thinly sliced 500ml (2c) cake flour 12,5ml (2½t) baking powder pinch of salt 90ml (6T) coconut oil 250ml (1c) sugarand-sweetener mixture or castor sugar 250ml (1c) coconut milk
2 eggs
5ml (1t) vanilla essence
ICING
250ml (1c) icing sugar, sifted 7,5ml (1½t) coconut oil 10ml (2t) coconut milk or water
TO FINISH
2-3 pineapple slices, with skin desiccated coconut flakes pineapple leaves icing sugar, for dusting
Preheat the oven to 180°C. Grease a 20cm loose-bottom baking tin with non-stick spray and line the base with baking paper. Spray well again.
1 Cake Arrange the pineapple slices on the base of the prepared baking tin. Chop the rest of the pineapple. 2 Sift together the cake flour, baking powder and salt. 3 Whisk together the coconut oil, castor sugar, coconut milk and eggs until well combined.
4 Fold in the dry ingredients – being careful not to overmix. Pour half the batter into the prepared baking tin, sprinkle the chopped pineapple on top and pour the rest of the batter over.
5 Bake for 50-60 minutes or until a skewer inserted in the middle comes out clean but slightly moist. Allow to cool in the tin, then invert onto a serving plate with the pineapple layer facing up. Remove the baking paper. 6 Icing Sift the icing sugar again, add to the coconut oil and beat until light, fluffy and a drizzling consistency. Add a little coconut milk or water if the icing is too stiff. Drizzle the icing over the cake.
7 To finish Arrange the pineapple slices on a baking tray and grill at 200°C until the slices darken around the edges and are slightly dry. 8 Sprinkle the desiccated coconut flakes over the cake and garnish with the roasted pineapple slices and leaves. Dust with icing sugar.