🧾Ingredients
•1 large pineapple
~Cake batter~
•1 3/4 cups of all purpose flour
•1 cup of sugar
•2 tsp of baking powder
•1/4 tsp of salt
•1/8 tsp of nutmeg
•115grms of soft unsalted butter
•2 eggs (straight from the fridge)
•3/4 cup of coconut milk
•1tbsp of vanilla extract
~Brown sugar sauce~
•3/4 cup brown sugar
•1/8 tsp of salt
•1/4 cup of coconut milk
⏲Method
1. Preheat the oven to 177°C
- Sift flour into the bowl of a stand mixer
- Add sugar, baking powder, salt, nutmeg and butter, mix on low with a paddle attachment until the butter disappears into the floury mix.
- Add eggs, coconut milk, and vanilla essence all at once to form a grainy butter, about 20 seconds period scrape the bowl and paddle with a flexible spatula then fold once or twice to ensure the butter is well mixed from the bottom up.
- In a small bowl, stir brown sugar, salt, and coconut milk together with a whisk. Pour into the prepared skillet.
- Slice the pineapple at the top and the bottom, remove all of the outside skin, starting on one side slice four half inch slabs. Then cut out whatever shapes you desire.
- Arrange the pineapple cut outs on top of the brown sugar sauce, nestling the pieces together as close as you can (they will shrink as they bake)
- Pour the batter on top. Bake until brown and firm, your fingertip may leave a faint indentation ,about 55 minutes.
- Loosen the edges of the cake with a knife, place an inverted serving plate on top and, with oven mitts, flip the whole thing over. Remove the skillet and serve warm.
- Enjoy 😊