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Pineapple and coconut upside-down cake
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Indulgent cake featuring caramelized pineapple, ginger, and whipped coconut milk topping.
Ingredients:
  • 80g solidified coconut oil
  • 100g (1/4 cup) rice malt syrup
  • 60g coconut flour
  • 45g (1/4 cup) brown rice flour
  • 45g (1/3 cup) arrowroot (tapioca flour)
  • 45g (1/2 cup) desiccated coconut
  • 175ml light coconut milk
  • 8.00 gm gluten-free baking powder
  • 2 1/2 tsp finely grated fresh ginger
  • Whipped coconut milk, to serve (optional)
  • Extra rice malt syrup, to drizzle (optional)
  • 1/2 small pineapple, peeled
  • 8.40 gm coconut oil
  • 42.60 gm rice malt syrup
Instructions:
  • Preheat your oven to 180C/160C fan-forced. Line a baking tray with baking paper. Grease and line a 19.5cm springform cake pan.
  • Halve the pineapple lengthwise, remove the core, and slice thinly into 5mm-thick slices. Use 320g of pineapple. Heat oil and syrup in a large non-stick frying pan over medium heat, then add the pineapple. Cook, turning occasionally, for 4-5 minutes until lightly caramelized. Transfer pineapple to a plate and let it cool.
  • In a large bowl, use electric beaters to whip together the coconut oil, syrup, sugar, and vanilla until light and creamy. Mix in 1 egg and 1 tablespoon of coconut flour until combined (don't worry if the mixture looks slightly curdled). Repeat with the remaining eggs and coconut flour. Add half of the rice flour, arrowroot, desiccated coconut, and milk. Stir until well combined. Then, add the baking powder, ginger, and the remaining rice flour, arrowroot, desiccated coconut, and milk. Stir until everything is well combined.
  • Cover the base of the pan with pineapple slices, ensuring they slightly overlap and fill any gaps. Pour the batter over the pineapple and spread it evenly. Bake on the tray for 55 minutes until a skewer comes out clean. Let it cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Finish by drizzling with extra rice malt syrup and topping with whipped coconut milk if desired.

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