- Granulated sugar (for caramelizing and sweetness)
- Fresh pineapples (canned or fresh, for the topping)
- Baking powder (to help with rising)
- Eggs (two large eggs)
- Unsalted butter (softened, for caramelizing and cake consistency)
- Vanilla extract (to enhance flavor)
- Salt (a pinch for balance)
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### Cream of Coconut Pineapple Upside Down Cake Recipe
#### Introduction to the Recipe
Treat your loved ones to a delightful dessert that combines tropical flavors with classic baking techniques! The Cream of Coconut Pineapple Upside Down Cake is perfect for special occasions or casual get-togethers. This recipe not only highlights the natural sweetness of pineapple but also incorporates the creamy richness of coconut, making it a truly unique and delicious treat.
#### Ingredients
- 1 can (20 oz) pineapple rings, drained and sliced
- ½ cup unsalted butter, softened
- 1/3 cup granulated sugar
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup sweetened condensed milk
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 can (14 oz) sweetened coconut cream, whipped
#### Equipment Needed
- 9-inch cake pan
- Aluminum foil or parchment paper
- Mixing bowls
- Electric mixer
- Baking sheet
- Spatula
### Step-by-Step Instructions
#### Step 1: Prepare the Cake Pan
Line your 9-inch cake pan with aluminum foil, making sure to leave enough overhang for easy removal. Alternatively, you can use parchment paper to line the bottom and sides of the pan.
#### Step 2: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures that by the time your cake is ready, it will be at the perfect temperature for baking.
#### Step 3: Prepare the Pineapple
Arrange the pineapple slices in a circular pattern on the prepared pan. Drizzle some melted butter and sprinkle a little sugar over the pineapple to enhance flavor and ensure the slices stick together. This step helps prevent the pineapple from sliding around during baking.
#### Step 4: Mix Dry Ingredients
In a large mixing bowl, combine the flour, baking powder, and salt. Whisk these ingredients together until well mixed and set aside.
#### Step 5: Combine Wet Ingredients
In another bowl, beat the softened butter with an electric mixer on medium speed for about 1 minute. Gradually add in the sweetened condensed milk, beating to incorporate fully. Add one egg at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
#### Step 6: Mix Dry and Wet Ingredients
Gradually fold the dry ingredients into the wet mixture until just combined. Overmixing can lead to a denser cake, so be gentle here.
#### Step 7: Pour the Batter
Pour the batter evenly over the pineapple slices in the prepared pan. Ensure it covers the entire surface but doesn’t go too high up the sides of the pan.
#### Step 8: Bake the Cake
Place the filled pan on a baking sheet and bake for about 40-45 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown when done.
#### Step 9: Cool and Serve
Allow the cake to cool in the pan for about 10 minutes before carefully lifting it onto a wire rack. Run a knife around the edges of the pan if needed. If using parchment paper, you can easily slide the whole cake off. Serve warm with whipped coconut cream as an optional topping.
#### Tips and Variations
- For extra richness, add shredded coconut to the batter.
- Experiment with different flavors by swapping out pineapple for other tropical fruits like mango or papaya.
- This cake pairs beautifully with a scoop of vanilla ice cream on the side.
By following these steps, you’ll have a delicious Cream of Coconut Pineapple Upside Down Cake that’s sure to impress your guests. Enjoy crafting this tropical treat and exploring new flavors!