‘‘Tis the season for fruit cakes. Instead of a traditional fruit cake I made something very unique for this holiday season. A cake a that tastes like Pina colada! What’s not to like, right?
I’m a big fan of pineapple coconut flavor. I have tasted this flavor in many desserts like ice cream, flan, panna cotta etc. So I took the traditional upside down cake recipe and added my own twist. It smells and looks so wonderful and it makes a great homemade gift for your friends and family. This recipe is eggless and gluten free too.
Pineapple Coconut Cranberry Upside down Cake
- Almond flour – 2 cups
- All purpose flour – 1/2 cup (regular or gluten-free)
- Light brown sugar – 1/2 cup
- Granulated white sugar – 1/2 cup
- Baking powder – 1 teaspoon
- Baking soda – a pinch
- Salt – 1/4 teaspoon
- Melted butter – 1/4 cup
- Sweetened condensed milk – 1/2 cup
- Thick Coconut milk – 1/2 cup (homemade or can)
- Vanilla extract – 1/4 teaspoon
- Hot water – 1/4 cup
- Pineapple extract – 1/4 teaspoon (optional)
- Pineapple slices – 1 can or fresh slices
- Pickled cranberries
* You can also use 1/4 cup of pineapple juice instead of hot water and extract.
* Don’t add cold juice, make sure it’s at room temperature or you can slightly warm it up.
* I have used pineapple slices soaked in juice instead of sugar syrup so that it doesn’t make the cake overly sweet.
* Since this is a Christmas fruit cake I have used pickled cranberries. you can also use cherries.
Come on let’s make this cake …
- Take the slices out of the can and drain them nicely.
- * Discard the juice that comes with the can, do not use this in the recipe. It gives a after taste to the cake.
- * Keep the pineapple slices and the cranberries in a paper towel, it helps absorb all the extra moisture. So that it doesn’t water down the cake.
- Add all the dry ingredients in a big bowl and mix it well
- Take a cup and mix all the wet ingredients nicely
- Now pour the wet mix to the dry mix and combine them nicely.
- Take a round cake pan, coat it nicely with melted butter.
- Now sprinkle 1/2 cup of the brown sugar.
- Place the pineapple slices and cranberries.
- Pour the batter slowly and smooth it out.
- Pre heat the oven at 350*F and bake it for exactly 25 minutes
- Take it out and let it rest in the pan for sometime.
- When the pan is slightly warm, use a knife to loosen the sides.
- Put a plate lined with a doily, place it on top of the cake pan.
- Now slowly invert the cake on to the plate or cake stand.
- * Make sure you do this while it’s warm otherwise the brown sugar will stick to the bottom of the pan and make this process very difficult for you.
Ta Da! Look how beautiful it is ! Oh my, it smells like Pina colada in here!!!!!
Pineapple upside down cake has a very special place in my heart because this was the first thing I learned to bake with the help of my lovely neighbor, 20 years ago. To be honest, I was little intimidated by the elaborate process. Now that I have mastered the basics of baking, I simplified the recipe and added my own twist to make it even more special.
Adding coconut milk and cranberries gave this cake an amazing flavor. Luv luv luv the texture and the taste of the caramelized pineapple and the creaminess of the cake. The little bites of the tart cranberries here and there compliments this cake so well. YummO!!! Unbelievably Delicious!!!!!
I made this cake in a traditional round pan, because it looks so beautiful and it’s easy to pack as gifts. I sometimes bake them in a rectangle pan, heart shaped pan, bunt pan or muffin pan. I cut the slices in half and arrange them in a different pattern, It comes out great whichever way you bake it. So go ahead, Surprise your family with a unique fruit cake this holiday season! They will love it for sure!
Published by Latha @ savvysouthindian.com
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