How to Prepare Perfect Islands Cake (upside down pineapple, rum and coconut cake)

Islands Cake (upside down pineapple, rum and coconut cake). Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Here is how you cook it.

In this Haitian-style recipe, pineapples, cherries, and prunes become caramelized in brown sugar at the bottom of the pan while the cake bakes to golden perfection. This Pineapple Upside-down Cake used to grace the table every Easter at Grandma's. My sister gave me the recipe it is from The Silver Palate. You can cook Islands Cake (upside down pineapple, rum and coconut cake) using 7 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Islands Cake (upside down pineapple, rum and coconut cake)

1. You need 125 g of butter.
2. It's 120 g of self rising flour.
3. It's 3 tbsp of desiccated coconut.
4. Prepare 3 of eggs (separated).
5. Prepare 1 tin of pineapple.
6. Prepare 3 tbsp of rum (or more!).
7. Prepare 200 g of caster sugar.

It is truly decadent garnished with fresh whipped cream. In a medium bowl, add the cherries and the spiced rum. It's your favorite dessert with a tropical twist! Pineapple upside-down cake is good, but pineapple upside-down cake with pineapple rum infused is so much better.

Islands Cake (upside down pineapple, rum and coconut cake) instructions

1. Drain the pineapple slices and keep the juice..
2. Prepare a caramel with half the sugar and 2 tbsp of water and coat the bottom of a cake tin. Arrange some pineapple slices on top..
3. Chop the remaining pineapple slices..
4. Mix the softened butter and the remaining sugar..
5. Add the egg yolks, flour, coconut, 2tbsp of rum and the pineapple chunks and mix..
6. Whip the egg whites and fold into the mix..
7. Pour in cake tin, over the caramel/pineapple..
8. Bake at 180 deg for 30 minutes (or more if needed)..
9. Rest for 3 minutes then take out of the tin upside down..
10. Mix pineapple juice from the tin and 1 tbsp of rum and slowly pour on cake while warm..
11. Eat once cool..

Everything else you love about this classic dessert remains the same—juicy pineapple rings are baked in a caramel-like brown sugar sauce with a buttery yellow cake on top. Once the cake turns a decadent golden brown color, turn. Wrap the bottom of the pan with foil to catch any leaking syrup or butter. Spread the cake batter over the coconut mixture in the pan. IMMEDIATELY invert pan on a serving dish/plate.