By: Kedra Holmes
The Bahamian Cook Nook
Nassau, Bahamas
Pineapple & Coconut Upside Down Cake
2 Eggs
2/3 C White Sugar
4 tbsp Pineapple Juice
2/3 C of all-purpose flour
1 tsp. Baking Powder
1/4 tsp. Salt
2/3 Cups of Pecans
3/4 Cups Coconut Flakes
Topping:
1/4 Cup Butter (1/2 stick or 4 Tbsp)
2/3 Cups Brown Sugar
1 can of Pineapple Rings
Maraschino Cherries
Directions:
Preheat oven to 350°. Spray your muffin tin with non-stick spray. Estimated bake time 10-15 minutes. Mix eggs, nuts and 1/4 cup of shredded coconut, pecans, sugar and pineapple juice in a mixing bowl; beating for two minutes. Sift flour, baking powder and salt in a separate bowl…add to wet ingredients, beating for an additional two minutes.
Melt butter and add brown sugar; stir for one minute on low heat. Add the warm brown sugar mixture to the bottom of the muffin tin – placing a pineapple ring on top. Add a cherry in the middle of each pineapple ring. Pour the cake mixture to fill muffin tin 3/4 of the way.
1 can of whip cream
2/4 Cups Shredded sweetened coconut
In a cast iron skillet; toast coconut on medium-high heat for ten minutes or until golden stirring constantly…making sure not to burn. Allow to cool.
Take cakes out of muffin tin after cooling and apply whipped cream. Add coconut & cherry to garnish.
ENJOY!!
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