A green pineapple sat on my kitchen counter for a few days and finally turned golden this morning. It took its time getting there but was disappointing nonetheless; hopelessly pale on the inside and way too tart to eat. But I didn't have the heart to throw it away, and so I turned it into an old fashioned upside down cake with a twist. I upped the ante with a few glugs of Malibu (white rum with a coconut flavor). This was inspired by the Pinacolada which marries the coconut and pineapple flavors well. To replicate the coconut flavor, I added sweet dessicated coconut to the batter. This definitely contributes to the depth of flavor and adds sweetness and crunch to an old favorite. It is essentially a cocktail and a dessert rolled into one. Cheers!
Recipe for a Pinacolada Upside Down Cake:
2 tbsp butter
1/4 cup brown sugar
4-6 fresh pineapple slices, cored
6 maraschino cherries
1 stick unsalted butter
1/2 cup sugar
1 tsp vanilla
2 tbsp Malibu
1 cup flour
1 tsp baking powder
1/2 cup sweetened shredded coconut
1. Preheat the oven to 350 degrees F. Melt the 2 tbsp butter in a cast iron skillet. Add in the brown sugar and shake the pan gently to mix the two. Remove from the heat and place the pineapple slices in the syrup and decorate with the cherries.
2. Cream the butter and the sugar till light and fluffy.
3. Add in the eggs one at a time, beating well between each. Add in the vanilla and the Malibu. Mix well.
4. Sift the flour and the baking powder and mix in.
5. Pour batter over the pineapple and top with the shredded coconut. Bake for 30-40 minutes until the coconut is golden and a skewer comes out clean from the center of the cake. Cool, run a knife along the edges, place a large platter over it and flip over. Serve with table cream.