Guest Post By The Big Sweet Tooth
As you guys know I am not a blog person. I am still not much aware of . what it takes to be a blogger. There are loads of things to be learned. I’m still in the process of learning. I’m not a consistent blogger, but again… this makes me happy, Alhumdulillah!!
Idon't think Rafeeda needs any introduction...at all, her work speaks for her passion for cooking. She is soo down to earth and friendly person. I am always mesmerized seeing her as prodigious and consistent food blogger. Masha'Allaah she maintains a commendable balance between her job, her personal life and her blog.... well she is an "All-Rounder Super Woman" for sure. Masha'Allah, her write-ups are worth reading. I wish I had at-least half of her writing power. Her dishes are simple yet mouth-watering. There are a few recipes from her blog that are on my to-do list and Insha'Allah have to try them soon.
I would like to Thank her for letting me share her world of recipes treasure.
Jazakillaahu Khairan Kateeran Rafeeda for making my space soo special with your presence.
Over to you Rafeeda...
Pineapple Coconut Upside Down Cake
- small pineapple, peeled, cored and cut into 2 cm pcs (around 500 gm)
- 125 gm brown sugar
- 75 gm butter, cold
- A pinch of salt
- 50 gm grated coconut
- 200 gm all-purpose flour
- 1 tsp baking powder
- ½ cup (113 gm) butter, softened
- 100 gm sugar3 large eggs, room temperature
- 90 ml coconut milk
- Preheat oven to 180 degrees. Keep a 9 inch cake pan ready. Grease the sides well.
- Put the pineapple and brown sugar in a wide pan on low heat. Allow the sugar to melt, and then leave it on simmer till the pineapple gets quoted, turning it occasionally so that all the sides get covered. This process will take around 8-10 minutes. Remove the pineapple using a slotted spoon into a sieve placed over a saucepan.
- Allow the sugar and syrup to simmer for another 5 minutes, till it turns syrupy. Chop the butter and add into the syrup. Whisk till melted and the caramel starts getting an amber shade. Add in the salt and switch off the flame. Pour the syrup onto the bottom of the prepared pan. Arrange the pineapple slices all over the syrup.
- For the cake, combine the coconut, flour and the baking powder in a bowl and keep aside. Beat the butter and sugar till creamy. Add in one egg at a time, beating after each addition. Now add in the coconut milk and the juices collected while sieving the pineapple, and beat till combined. Fold in the flour mixture to make a smooth batter – it will be thick.
- Arrange the batter on top of the pineapple slices. Flatten the top. Bake around 40 to 45 minutes till the center comes out clean. Run a knife at the edges of the cake and allow to cool in a pan for 15 minutes.
- Flip onto a plate carefully. The pineapple pieces may fall off, but just arrange it back. Serve warm as is or with a scoop of icecream or cream!
|Now That's one Tempting Piece... Yumm!!|