Coconut Pineapple Upside Down Cake
Instructions:
Our version of this classic is as much a tropical fantasy as an American dessert 11 tablespoons (1 stick plus 3 tablespoons) unsalted butter, plus additional for greasing the pan 6 tablespoons packed light brown sugar One 20-ounce can pineapple slices in juice, drained About 12 maraschino cherries 1 cup all-purpose fl our 1â„2 teaspoon baking powder 1â„4 teaspoon salt 3â„4 cup granulated sugar 2 large eggs plus 2 large egg yolks, at room temperature 1 cup shredded sweetened coconut 2 tablespoons gold rum 1 teaspoon vanilla extract
Makes one 8-inch round cake
- Position the rack in the center of the oven and preheat the oven to 350°F. Lightly butter the interior sides and bottom of an 8-inch cheesecake pan (see page 549) or an 8-inch round souffl é dish.
- Melt 3 tablespoons butter in a small saucepan set over medium-low heat. Add the brown sugar and stir over the heat until dissolved. Pour this mixture into the bottom of the prepared pan, tipping the pan a bit to coat the bottom evenly.
- Lay the pineapple rings on the pan’s bottom, cutting them to fi t. Place a cherry or two in the center of each ring. Whisk the fl our, baking powder, and salt in a medium bowl; set aside.
- Beat the remaining 8 tablespoons (1 stick) butter and the granulated sugar in a large bowl with an electric mixer at medium speed until light and fl uffy, about 5 minutes.
- Beat in the eggs one at a time, then beat in the 2 egg yolks. Beat in the coconut, rum, and vanilla until you have a smooth batter laced with coconut.
- Scrape down the beaters and remove them. Fold in the fl our mixture with a rubber spatula just until moistened, until there’s no more dry fl our in the batter. Pour and scrape this batter into the prepared pan, taking care not to dislodge the pineapple or the cherries.
- Bake until puffed and lightly browned, until a toothpick inserted into the center of the cake comes out clean, about 1 hour.
- To cool and unmold: Set on a wire rack for 15 minutes, then turn the pan upside down onto a cake platter or serving plate. Tap the sides and bottom of the pan a few times with a fl atware knife, then lift off the pan. Should any of the pineapple rings stay in the pan, peel them off and replace them on top of the cake along with any remaining sugar syrup in the pan.
- To store: Lightly wrap with plastic or set under a cake dome and keep at room temperature for up to 2 days. (Not recommended for freezing.) .