How to Prepare Quick Islands Cake (upside down pineapple, rum and coconut cake)
Hello everybody, it is Jim, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, Recipe of Any-night-of-the-week Islands Cake (upside down pineapple, rum and coconut cake). It is one of my favorites. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Islands Cake (upside down pineapple, rum and coconut cake), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Islands Cake (upside down pineapple, rum and coconut cake) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Islands Cake (upside down pineapple, rum and coconut cake) is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Islands Cake (upside down pineapple, rum and coconut cake) estimated approx 40 mins.
To get started with this particular recipe, we must prepare a few components. You can have Islands Cake (upside down pineapple, rum and coconut cake) using 7 ingredients and 11 steps. Here is how you can achieve it.
This is the “Gâteau des Îles” of my younger days
Ingredients and spices that need to be Take to make Islands Cake (upside down pineapple, rum and coconut cake):
- 125 g butter
- 120 g self rising flour
- 3 tbsp desiccated coconut
- 3 eggs (separated)
- 1 tin pineapple
- 3 tbsp rum (or more!)
- 200 g caster sugar
Instructions to make Islands Cake (upside down pineapple, rum and coconut cake)
- Drain the pineapple slices and keep the juice.
- Prepare a caramel with half the sugar and 2 tbsp of water and coat the bottom of a cake tin. Arrange some pineapple slices on top.
- Chop the remaining pineapple slices.
- Mix the softened butter and the remaining sugar.
- Add the egg yolks, flour, coconut, 2tbsp of rum and the pineapple chunks and mix.
- Whip the egg whites and fold into the mix.
- Pour in cake tin, over the caramel/pineapple.
- Bake at 180 deg for 30 minutes (or more if needed).
- Rest for 3 minutes then take out of the tin upside down.
- Mix pineapple juice from the tin and 1 tbsp of rum and slowly pour on cake while warm.
- Eat once cool.
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