Islands Cake (upside down pineapple, rum and coconut cake)
Islands Cake (upside down pineapple, rum and coconut cake)

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, islands cake (upside down pineapple, rum and coconut cake). One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Islands Cake (upside down pineapple, rum and coconut cake) is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. They are fine and they look fantastic. Islands Cake (upside down pineapple, rum and coconut cake) is something that I have loved my whole life.

Cream together butter and oil in large mixing bowl beat until fluffy. Beat in one egg at a time. Stir in cake mix and drained crushed pineapple. Fold in pineapple and coconut gently.

To begin with this recipe, we have to prepare a few ingredients. You can cook islands cake (upside down pineapple, rum and coconut cake) using 7 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Islands Cake (upside down pineapple, rum and coconut cake):
  1. Make ready 125 g butter
  2. Prepare 120 g self rising flour
  3. Make ready 3 tbsp desiccated coconut
  4. Prepare 3 eggs (separated)
  5. Make ready 1 tin pineapple
  6. Take 3 tbsp rum (or more!)
  7. Prepare 200 g caster sugar

I'm yet to try the cherry cake you baked for my blog but I think using rum here might make me try this one first. Rum surely is a fantastic addition. Great recipe and lovely pictures, Barb. This Pineapple Upside-down Cake used to grace the table every Easter at Grandma's.

Steps to make Islands Cake (upside down pineapple, rum and coconut cake):
  1. Drain the pineapple slices and keep the juice.
  2. Prepare a caramel with half the sugar and 2 tbsp of water and coat the bottom of a cake tin. Arrange some pineapple slices on top.
  3. Chop the remaining pineapple slices.
  4. Mix the softened butter and the remaining sugar.
  5. Add the egg yolks, flour, coconut, 2tbsp of rum and the pineapple chunks and mix.
  6. Whip the egg whites and fold into the mix.
  7. Pour in cake tin, over the caramel/pineapple.
  8. Bake at 180 deg for 30 minutes (or more if needed).
  9. Rest for 3 minutes then take out of the tin upside down.
  10. Mix pineapple juice from the tin and 1 tbsp of rum and slowly pour on cake while warm.
  11. Eat once cool.

Great recipe and lovely pictures, Barb. This Pineapple Upside-down Cake used to grace the table every Easter at Grandma's. My sister gave me the recipe it is from The Silver Palate. It is truly decadent garnished with fresh whipped cream. It's your favorite dessert with a tropical twist!

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