Chocolate Pineapple Upside Down Cake
Chocolate Pineapple Upside Down Cake is a mouthwatering and delightful dessert that never fails to impress. While the classic recipe is undeniably delicious, I wanted to put a unique twist on it by combining the tropical flavors of pineapple, coconut, and chocolate.
Ingredients
Pineapple Topping
- 1/4 cup (60g) unsalted butter
- 1/3 cup (70g) light brown sugar
- 6 or 7 pineapple slices , canned
Chocolate Coconut Cake
- 1 cup (125g) all-purpose flour
- 1 cup (50g) unsweetened shredded coconut
- 1/3 cup (40g) unsweetened cocoa powder
- 1/2 tsp (2g) salt
- 1 tsp (4g) baking powder
- 1/3 cup (75g) unsalted butter , soft
- 2/3 cup (135g) sugar
- 3 eggs
- 1 tsp (5g) coconut extract
- 3/4 cup (180g) coconut milk
- 3 oz (80g) semisweet chocolate , melted
Instructions
- Preheat oven to 350F (180C). Grease a 9 inch (23cm) pan and line with parchment paper.
- In a small saucepan melt butter over low heat, add sugar and cook until sugar dissolves . Pour the mixture in the prepared pan and arrange the pineapple slices. Set aside until you prepare the chocolate cake.
- In a medium bowl combine the flour, cocoa powder, shredded coconut, baking powder and salt.
- In another bowl mix the butter and sugar until thick and creamy. Add eggs, one at a time, coconut extract and mix to combine.
- With the mixer on low, alternate adding gradually flour mixture and coconut milk until all is well incorporated.
- Add the melted chocolate and mix to incorporate.
- Bake for 40-45 minutes or until a toothpick inserted into the center comes out with a few crumbs.
- Let it cool in the pan for few minutes minutes, then invert onto a serving platter.
- Serve slightly warm with a big scoop of ice cream on top. Enjoy!
Video
Nutrition
Serving: 1gCalories: 299kcalCarbohydrates: 35.2gProtein: 3.9gFat: 17.7gSaturated Fat: 12gCholesterol: 65mgSugar: 23.7g