“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
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
- Preheat the oven to 160C (325F or gas mark 3). Grease and line an 8” (20.5 cm) round cake tin with parchment paper.
- Caramelised Pineapple: Peel and core the pineapple. Cut into 1cm thick slices and then thirds.
- 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’.
- When the caramel is golden brown, mix in the butter and then cream, being careful not to burn the caramel.
- Add in the pineapple sliced and cook until soft and semi transparent, about 10 to 15 minutes.
- 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.
- In a separate bowl, combine all the wet ingredients together and whisk. Slowly pour into the processor and pulse until combined and smooth.
- 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.
- 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.
- Remove the cake from the oven and cool on a wire rack for about 20 minutes.
- 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.
- 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)
– Simon Swadling