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Pineapple-Coconut Upside-Down Cake
The caramel cooks first in the microwave, right in the dish it will bake in, so the pineapple rings simply sit on top of it while the coconut batter goes on last. The whole thing bakes in the oven, then gets turned out while the caramel is still soft enough to release cleanly.
- Total time
- 74 min
- Prep
- 15 min
- Cook
- 52 min
- Rest
- 7 min
Ingredients
Method
Caramel: pour the sugar and water into the round Tupperware Voilà dish. Stir and cook for 5 to 7 minutes at 900 W. After 5 minutes, stir every 30 seconds with a metal whisk. Stop once the caramel is a deep golden brown. Let stand for 2 minutes in the microwave.
Cake: in a bowl, mix the flour, shredded coconut, baking powder and salt.
Whisk the sugar with the soft butter in the Tupperware Speedy Chef until pale and creamy.
Beat in the eggs one at a time, whisking well after each.
Add half the dry ingredients to the bowl and mix to a smooth batter.
Stir in the milk and 60 g of reserved pineapple juice, then mix again. Add the rest of the dry ingredients and mix until the batter is smooth.
Carefully remove the dish with the caramel from the microwave.
Grease the sides of the dish and arrange the pineapple rings over the caramel at the bottom.
Spread the cake batter evenly over the pineapple.
Bake for about 40 to 45 minutes, low in the preheated oven at 180 °C (355 °F), conventional setting. Check by inserting a skewer or the tip of a knife into the centre; it should come out clean.
Once baked, remove from the oven and let cool for about 5 minutes only, no longer, so the caramel doesn't set hard and stick to the dish.
Run a knife blade around the edge of the cake to loosen it, then turn it out gently onto a serving plate.
Serve warm or cold, plain or with a scoop of coconut ice cream.
