Chocolate Pineapple Upside Down Cake is a delicious recipe that makes the perfect dessert for any occasion. This is not the classic upside down pineapple cake recipe because I wanted to pair pineapple with coconut and chocolate. The combination is absolutely irresistible.
Source:Home Cooking Adventure
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Makes about 10-12 servings
Pineapple Topping
1/4 cup (60g) unsalted butter
1/3 cup (70g) light brown sugar
6 or 7 pineapple slices, canned
Chocolate Coconut Cake
1 cup (125g) all-purpose flour
1 cup (50g) unsweetened shredded coconut
1/3 cup (40g) unsweetened cocoa powder
1/2 teaspoon (2g) salt
1 teaspoon (4g) baking powder
1/3 cup (75g) unsalted butter, soft
2/3 cup (135g) sugar
3 eggs
1 teaspoon (5g) coconut extract
3/4 cup (180g) coconut milk
3 oz (80g) half a week chocolate, melted
1. Preheat oven to 350F (180C). Grease a 9-inch (23cm) pan and line it with parchment paper.
2. In a small saucepan, melt butter over low heat, add sugar and cook until sugar is melted. Pour the mixture into the prepared pan and arrange the pineapple slices. Set aside until you have the chocolate cake ready.
3. In a medium bowl, mix flour, cocoa powder, shredded coconut, baking powder and salt.
4. In another bowl, mix butter and sugar until thick and creamy. Add eggs, one at a time, coconut extract and mix to combine.
5. With the mixer on low, gradually add the flour and coconut milk mixture until all are combined.
6. Add melted chocolate and mix to combine.
7. Bake for 40-45 minutes or until a toothpick inserted in the center reveals a few crumbs.
8. Let cool on pan for a few minutes, then place on a serving plate.
9. Serve slightly warm with a large scoop of ice cream on top. Interesting!
