Pineapple Upside Down Cake with Coconut Caramel & Toasted Coconut
Serves 6+
Do you remember this retro classic? We may have taken a few liberties with the original, like adding a coconut caramel sauce. This cake will be sure to impress when you flip it upside-down to reveal the sticky caramel pineapple layer!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 tin
pineapple slices
2 packet
brown sugar
(May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 packet
basic sponge mix
(Contains Gluten, Wheat; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Hazelnut. )
1 tin
coconut milk
1 packet
shredded coconut
(Contains Sulphites;)
Not included in your delivery
230 g
butter
(Contains Milk;)
3
eggs
(Contains Egg;)
⅓ cup
milk
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
• Preheat the oven to 180°C/160°C fan-forced. Grease and line the cake tin with baking paper. • Drain pineapple slices. • Measure out 200g butter (for the cake) and set aside at room temperature to soften. Measure 30g butter (for the sauce) and set aside. • Divide brown sugar into three separate bowls: 200g in one bowl, 60g in another bowl and the remaining 40g in a third bowl.
TIP: Weigh out your ingredients before you start to speed up your prepping time!
• In a medium saucepan, combine the butter (for the sauce) and 40g brown sugar. Cook over medium heat, stirring, until the sugar is dissolved, 2-3 minutes. • Pour sauce into the lined cake tin. Place pineapple slices, in a single layer, on top of the sauce.
• In a large bowl, add 200g brown sugar and butter (for the cake). Beat with electric beaters until light and fluffy, 2-3 minutes. Add eggs, one at a time, and beat until smooth. Using a spoon, fold in the basic sponge mix and milk until just combined. • Pour cake batter into the lined cake tin, covering the pineapple. Bake for 45 minutes to 1 hour. Set aside to cool in the tin, 15-20 minutes.
TIP: Using room temperature butter helps the batter get light and fluffy!
TIP: To check if the cake is done, stick a toothpick or skewer in the centre. It should come out clean.
• Meanwhile, wipe out the saucepan and return to medium heat. • Heat coconut milk and 60g brown sugar, whisking until well combined and turned to caramel, 5-8 minutes. Set aside until thickened.
TIP: The caramel will thicken as it rests!
• Heat a medium frying pan over medium-high heat. Toast shredded coconut tossing, until golden, 2-3 minutes. Set aside. • When the cake has cooled, place a serving plate on top of the cake. Carefully flip cake over and remove the tin to reveal the pineapple top.
• Sprinkle cake with toasted coconut. • Slice and serve drizzled with coconut caramel. • Enjoy!