Chocolate pineapple upside down cake: a really delight

published on 13 May, 2019 at 13:09
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
 
Directions:
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  at 350F (180C).
 
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