Coconut, orange & pineapple upside down cake
Exquisitely delicious and simple to make, these upside-down cakes are so beautiful when served for dessert.
The pineapple sweetens the orange’s acidity, both blending perfectly with the coconut.
Photo Credit: Cindy Boyce
Particularities
- Serves6 small cakes
- Prep time25 min
- Cook time20 min
- Timeout10 min
- FreezingFreezes well
Ingredients
- 1 peeled orange, cut in 6 wedges
- 1 cup of pineapples, peeled and diced in small pieaces
Coconut cake
- 1 cup of all-purpose flour
- 1/3 cup of unsweetened grated coconut
- 1 teaspoon of baking powder
- 1/4 teaspoon of salt
- 1/3 cup of butter, room temperature
- 1/2 cup of sugar
- 2 egg whites
- 1 whole egg
- 1/2 cup of milk
Steps
- Preheat the oven at 350 F and put the rack in the center of the oven. Butter up a large muffin pan (6 muffins per pan), and set aside.
- In a bowl, add the flour, coconut, baking powder and salt, then set aside.
- Whisk the butter and sugar with a hand-held mixer for 3 minutes. Add the egg whites and whole egg one at a time and keep whisking until the mix becomes light.
- Add the dry ingredients one by one, while alternating with the milk.
- Add a slice of orange and a few pineapple pieces at the bottom of each muffin and pour the cake mix atop them. Bake for 20 minutes then let cool for 10 minutes before serving.
Recipe published on August 19, 2018
