Simple Way to Prepare Perfect Islands Cake (upside down pineapple, rum and coconut cake)

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, islands cake (upside down pineapple, rum and coconut cake). One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Read Customer Reviews & Find Best Sellers. Cream together butter and oil in large mixing bowl beat until fluffy. Beat in one egg at a time. It's really delicious and the flavors all work so great together!

Islands Cake (upside down pineapple, rum and coconut cake) is one of the most popular of current trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look wonderful. Islands Cake (upside down pineapple, rum and coconut cake) is something which I have loved my whole life.

To get started with this particular recipe, we must first 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. Get 120 g self rising flour
3. Prepare 3 tbsp desiccated coconut
4. Make ready 3 eggs (separated)
5. Prepare 1 tin pineapple
6. Take 3 tbsp rum (or more!)
7. Take 200 g caster sugar

The Best Pineapple and Rum Upside Down Cake is a marriage made in dessert heaven combining those two tropical favorites into one beautiful cake. Pour batter into pan, spreading evenly. 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.

Instructions 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.

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! Pineapple upside-down cake is good, but pineapple upside-down cake with pineapple rum infused is so much better.

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