Get a taste of the tropics with this delicious cake from Pretty Edible Stylist.
Sticky Pineapple, Coconut & Ginger Upside-down Cake GF
Serves 10-12
1 x 400g tin of pineapple slices in juice (alternatively use a fresh pineapple and slice into 7 rings)
2-3 stem ginger balls, chopped into small chunks
200g butter, softened
200g coconut sugar (using caster sugar is okay too)
3 large eggs, lightly whisked
250g coconut flour (you can use almond flour if you wish)
1 tsp ground ginger
1 tsp mixed spice
1 tsp baking powder
½ tsp bicarbonate of soda
175g coconut cream from the top half of a coconut milk tin (placing the tin in the fridge for at least 2 hours before using helps to separate the milk from the cream)
175ml buttermilk
For the syrup:
200ml juice from the tin (or you can use a carton of pineapple juice)
2 tbsp coconut sugar (or brown sugar)
75ml ginger syrup from the stem ginger jar
1. Preheat the oven to 200C/fan180C. Line a 23cm spring-form cake tin with non-stick baking paper and grease the sides of the tin. Place the pineapple rings in one layer on the base of the tin (I found 7 with one in the middle fitted perfectly. See my images as a guide) then sprinkle the chopped stem ginger evenly around the pineapple rings to fill some of the gaps.
2. In a small pan, make the syrup by heating all the ingredients together until the sugar dissolves and the mixture begins to thicken. Pour roughly half the syrup over the pineapple rings and set aside.
3. Place the butter and sugar in an electric mixer and beat for a few minutes until pale and creamy. Add the eggs, followed by the flour, spices, baking powder and bicarbonate of soda. Then add the coconut cream and buttermilk. Beat on a medium to low speed until just combined.
4. Spoon the mixture over the pineapple and stem ginger, then smooth the top. Bake for 40 minutes, or until a skewer comes out clean. Set aside in the tin for 10 minutes then turn out so that the bottom becomes the top. Serve with the remaining syrup drizzled all over the surface. I also love sprinkling some finely chopped pistachio over the top to create a bit of crunch against the sticky, moist cake. If you fancy giving this a try, any of your favourite nuts in the cupboard will work perfectly well. I also love toasted almonds – YUM!
(Note: once you have turned out the cake, if you find the pineapple layer is not as golden as you wish, remember the syrup will add some lovely colour to the top. However, if you feel it needs a bit more help, you can always pop it under the grill for a few minutes, then add some more syrup before serving)
