Pineapple Upside-down Cakes with Whipped Coconut Cream

28 Mar

Cooking is expensive.  Not as expensive as buying ready-made everything, however if you make many different types of things you’ll find you accumulate way too much excess ingredients that never seem to be used up.  Upon doing a quick inventory (read: searching the pantry for a snack) I found pineapple.
pineappleThe result of a over-zealous Costco shop, there are at least 3 cans of the stuff in the dark recesses of our pantry.  We are not a pineapple eating people.  However, I’m not one to let buyer’s remorse get me down, so into a cake it went!

Well, cakes.  Upside down cakes.  I’ve heard they’re good…

Pineapple Upside-down Cakes with Whipped Coconut Cream

Ingredients –

  • 1 can (450g) pineapple chunks or rings, drained (rings may in fact come out prettier, but use what you have…)
  • 115g butter
  • 200g white sugar
  • 4 eggs, separated
  • lemon essence
  • pinch of salt
  • 3/4 cup plain flour
  • 1 tsp baking powder

Preheat the oven to 180 degrees C.  Melt the butter in a pan, then add sugar, mix until combined. Note: it won’t fully dissolve, this is ok.

Grease a 12 cup muffin pan and evenly distribute pineapple chunks between them (approx 4-5 each).  Spoon the sugar/butter mix over the pineapple (approx 1 tablespoon each) and set aside.


Whisk together the egg yolks, lemon essence and add about 2 tablespoons of the butter mixture above.

Beat the egg whites and salt until stiff.  Note: salt helps stabilize the protein component of the egg whites and also increases the volume.  More volume = fluffier end product.  Both salt and cream of tartar may be used.  Even both.

Once the egg whites are at stiff peaks, add the egg yolk mixture and mix in completely with a whisk.  Don’t overdo it, but make sure it is all mixed in there.

Sift the flour and the baking powder together, and lightly mix.  Fold this mixture into the egg batter in two batches.

Pour the mixture over the pineapple/sugar mix.

Bake in oven for approximately 20 minutes, or until a skewer comes out clean.  When inverting, run a knife around the edges, flip ono a wire rack covered with baking paper and tap on the bottoms of the muffin pan to ease the pineapple out.


Whipped Coconut Cream

Not actually coconut cream, it’s just something I thought would go well on top as a garnish.  Also, I’m really trying to commit to this “no buy while you have plenty of ingredients at home” philosophy…

  • 150ml thickened cream
  • 2 tpsb coconut oil, melted
  • I tsp cream of tartar/salt
  • 1/4 cup sugar

Whip all ingredients together until solid peaks form.  Can be refrigerated until needed.

To serve, place whipped cream on top and sprinkle with shredded coconut.  Can be served hot or cold.  Makes 12.



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