Coconut Flour Pineapple Upside-Down Cake (gluten-free)
I was having a drink with a friend of mine last week relaxing after work, casually conversing until she started describing the coconut flour pineapple upside-down cake she had made a few days prior. The conversation suddenly became more solemn; I adjusted my posture and followed each of her words with infinite interest. I was all ears.
I haven’t stopped thinking about that cake ever since. I’ve craved it day after day. I just had to make it. I had to savor “pina colada” in a cake.
If you’ve never tried coconut flour, wait no more. You’ll fall in love with the flavor and moistness. It makes cakes taste as if they were moistened with some magically delicious syrup when hey weren’t. I am sold.
Coconut Flour Pineapple Upside Down Cake Recipe
6 to 8 servings
7 tablespoons butter, softened
6 tablespoons coconut milk (1/4 cup and 2 tablespoons)
½ teaspoon vanilla extract
2/3 cup brown sugar
¾ cup coconut flour
¼ teaspoon salt
½ teaspoon baking powder
7 to 8 pineapple slices, canned or fresh
Maraschino cherries, for garnish (optional)
Preheat the oven to 350 degrees Fahrenheit. Grease a 9-inch cake pan.
Using an electric mixer, mix the eggs, butter, milk, vanilla and sugar until well combined. Add the coconut flour, salt and baking powder and mix again.
Arrange the pineapple slices on the bottom of the prepared pan. Pour the batter over it. Bake until the cake is lightly browned and a skewer comes out clean, 35 minutes. Let the cake cool and turn it over onto a plate. Garnish with Maraschino cherries.