“I love making food that makes people smile, or brings them joy, whether it’s a fancy beautiful patisserie creation, or a simple but delicious cake.” — Simon Swadling

This easy Salted Coconut & Rum Pineapple Upside-down Cake is loaded down with the flavours of the Caribbean islands and the tropics. Sweet caramelised pineapple slices lay perfectly on top of this light and fluffy coconut-infused yellow cake for a summer treat like no other. It is a play on a piña colada, which is a sweet cocktail made with rum, cream of coconut or coconut milk, and pineapple juice, usually served either blended or shaken with ice.

PREP TIME 20 MINS | COOKING TIME 1 HOUR 20 MINS | SERVES 8-10

INGREDIENTS

For the caramelised pineapple

• 1/2 a pineapple
• 20g butter
• 3/4 cup sugar
• 1/4 cup cream

For the cake batter

• 150g butter
• 100g almond meal
• 100g all-purpose flour
• 50g desiccated coconut
• 3 large free-range eggs
• 3/4 cup sugar
• 1 tbsp golden syrup
• 1 tbsp rum
• 1 tbsp sour cream
• 1 & 1/2 tsp baking powder
• 1 tsp salt
• 1 tsp vanilla extract

METHOD

1. Preheat the oven to 160C (325F or gas mark 3). Grease and line an 8” (20.5 cm) round cake tin with parchment paper.
2. Caramelised Pineapple: Peel and core the pineapple. Cut into 1cm thick slices and then thirds.
3. In a heavy-based frying pan (do not use a non-stick pan!), add the sugar and cook on medium heat until it melts and begins to caramelise. Stir to avoid burning ‘hot spots’.
4. When the caramel is golden brown, mix in the butter and then cream, being careful not to burn the caramel.
5. Add in the pineapple sliced and cook until soft and semi transparent, about 10 to 15 minutes.
6. Cake Batter: Add all the dry ingredients into a food processor and blitz to combine. Next, add in the butter and pulse until it is blended into the flour mixture.
7. In a separate bowl, combine all the wet ingredients together and whisk. Slowly pour into the processor and pulse until combined and smooth.
8. Layer the petals of pineapple at the bottom of your cake tin in an aesthetic pattern, adding a little bit of the caramel. Top with the cake batter.
9. Bake for 55 minutes, or until done. You can tell when it’s done by piercing the middle of the cake with a skewer and it comes out clean. If not, bake further.
10. Remove the cake from the oven and cool on a wire rack for about 20 minutes.
11. Serve: Invert the slightly cooled cake onto a cake stand or serving plate. Some of the juices from the topping will seep over the sides – that’s okay.
12. You can slice and serve the cake warm, or cool the cake down completely at room temperature before slicing and serving. Enjoy!

Photo Courtesy & Recipe Copyright © 2020 | Simon Swadling (@thebeardedpatissier)

BON APPÉTIT

– Simon Swadling