Monday, April 2, 2012

Coconut and Pineapple Upside-down Cake

Baked goods aren't exactly my forte.  But in the spirit of Mad Men Sunday nights, I wanted to bake a retro-inspired dessert to end cap our weekend. While I can't claim that my creation is healthy per se, I did update the ingredients in the original recipe for upside-down cake to reflect a modern perspective.   
Betty may have used cisco, I opted for organic coconut oil. I used almond milk instead of skim and organic whole cane sugar instead of the granulated variety.  And lastly, I used organic ingredients as noted blow. The result was still a gooey coconut and pineapple topping and a moist cake underneath. 

Coconut and Pineapple Upside-down Cake
3 tablespoons of coconut oil*
6 tablespoons of butter
1/2 cup brown sugar
4 tablespoons of flaked coconut*
1 20oz can of pineapple chunks {in juice not syrup}*
1 1/3 cup of flour
2 teaspoons of baking powder
1/4 teaspoon salt
3/4 cup whole cane sugar*
1 egg
1 teaspoon vanilla
2/3 cup of almond milk*

*I used organic ingredients

1) Preheat oven to 350 degrees.
2) Melt coconut oil and 1 tablespoon of butter in a pan until melted.  Stir in brown sugar and heat until bubbly.  Pour into an ungreased  9" round cake pan.  Sprinkle 2 tablespoons of coconut on top and then arrange pineapple chunks on top
3) Combine flour, baking powder, remaining 2 tablespoons of coconut and salt in a medium bowl. Set aside
4) Beat remaining 5 tablespoons of butter in a bowl until fluffy. Beat in sugar, egg and vanilla. 
5) Add flour mixture to beaten butter alternatively with milk. Then pour batter into cake pan.
6) Bake about 40 minutes then cool on wire rack for about 10 minutes.  Then turnout cake onto serving platter.  Serve warm or cool, with or without favorite toppings.

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