2 minute read

BAKERY nook

CoConut PineaPPle uPside down Cakes (GF)

Recipes & Photos by Pat Friedman

Advertisement

You will never know this recipe is gluten-free. Incredibly moist, fruity, fluffy with slightly crisp edges…the only thing missing is a dollop of thick coconut whipped cream if you like. Or just a cherry on top, pretty please.

Method

1. Preheat oven to 350° F

Ingredients

• 4 l arge or 5 medium eggs

• 1 stick melted butter, divided

• ½ cup shredded coconut

• 1 can crushed pineapple, reserve 1 ⁄4 cup of the juice, then drain well

• 1 tsp pure vanilla extract, or a fresh vanilla bean scraped from the pod.

• 1 ½ cups brown sugar or equivalent, divided (do not use honey, agave nectar or other liquid sweetener)

• Pure maple syrup

• 3/4 rounded unsifted cup coconut flour + 1 Tbsp of the coconut flour in case the batter falls quickly from the spoon.

• ¾ tsp baking powder

• Dash salt (no more than ¼ tsp)

LINK TO EASY CONVERSION CHART

1 cake & 6 muffins

2. Grease a small cake pan, plus 4-6 muffin tin cups with coconut oil, or cooking spray. (sides and bottom of pans)

3. Melt first half of the butter – do not brown it.

4. Into a large bowl, beat well with whisk or mixer the reserved pineapple juice, eggs, ½ the melted butter, the vanilla, shredded coconut, and ½ the brown sugar

5. In a separate bowl, mix the coconut flour, baking powder and salt.

6. Combine dry ingredients into the bowl of wet ingredients. Mix thoroughly but do not over-mix.

7. Melt second half of the butter – do not brown it.

8. Using a tablespoon, evenly “pour” the melted butter onto the bottom of the cakepan and muffin pan cups. Start small to ensure evenness. You can always add, but you can’t detract.

9. Sprinkle the remaining brown sugar on top of each buttered space. Do not stir.

10. Drizzle a very small bit of the syrup on top. Again, do not stir.

11. On top of this, add about an inch of the pineapple across the pan, and ½ inch onto the cups.

12. Stir the batter again.

13. Using a large serving spoon and a steady hand, drop spoons full of the batter, careful to keep it laying on top of the fruited base.

14. Using your fingers wetted with some water, move the batter so that it completely covers the fruited base.

15. Bake muffins 20 +/- minutes, and the cake 30 +/- minutes, fork-testing each pan to ensure the center is firm. Remove. Let sit for 10 minutes on a cool rack.

16. The moment of truth: deftly invert the pans. Tap the bottom with a heavy spoon to loosen. Lift the pans to let out the cakes. Have a small cake spatula ready if needed to guide out the cakes without breaking.

17. Let them continue to firm for a few minutes.

18. Serve garnished, or as is.