90g / 1 cup quick cooking oats
35g desiccated coconut
125g / 1 cup flour
1 tsp baking powder
pinch of salt
150g / 3/4 cup white sugar
2 large eggs
160ml / 2/3 cup pineapple juice from a can
25g / 1/8 cup unrefined coconut oil, melted
50g / 1/4 cup soft dark brown sugar
9 pineapple rings from a can
1) Preheat oven to 180C / 350F. Prepare a 20 x 20 cm / 8 x 8 inch silicone baking dish or line a metal baking dish with parchment paper.
2) In a small bowl, combine together oats, coconut, flour, baking powder, salt and white sugar. Set aside.
3) In a large bowl, beat eggs. Add pineapple juice and melted coconut oil and stir to combine.
4) Add dry ingredients to the wet ingredients and stir to combine.
5) Sprinkle the bottom of the baking dish with dark brown sugar. Arrange pineapple rings on top of it. Pour the batter into the baking dish and bake in oven for 30-35 minutes or until the toothpick inserted into the center of the cake comes out clean.
6) Remove from oven and let cool for 10 minutes. Invert cake and let cool completely before slicing and serving.
Recipe by collecting memories
Thanks my friend for sharing this recipe of Pineapple Coconut Upside Down Cake. It seems so tasty that I am dying to try it. I wish I could have found this post earlier. We just celebrated our 5th anniversary at one of iconic venues in Chicago and would have included this recipe.
ReplyDeleteHi guys,
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3 Researches SHOW How Coconut Oil Kills Fat.
ReplyDeleteThis means that you actually get rid of fat by consuming Coconut Fat (also coconut milk, coconut cream and coconut oil).
These 3 studies from big medicinal journals are sure to turn the traditional nutrition world around!