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Faith
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Associate
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| Joined: 30 Apr 2008 |
| Posts: 158 |
| Location: Pensacola |
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Posted: Thu Jul 03, 2008 10:06 am Post subject: Pina Colada Upside-Down Cake |
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1/4 cup (1/2 stick) butter
1 cup packed dark brown sugar
1 medium pineapple (or a can of pineapple slices)
1/2 cup maraschino cherries
1 pkg yellow cake mix
3 eggs
1 can (13.25oz) unsweetened coconut milk
1 tsp rum extract
1/2 cup sweetened flaked coconut
Preheat oven to 350. Melt butter and pour into 12" cake pan. Brush up the sides. Sprinkle brown sugar over the butter and set aside.
Either cut up the pineapple or be sane and open the can. Arrange the pineapple slices over the butter/brown sugar. Place a cherry in each center if you want to. (I don't like it)
Combine cake mix, eggs, coconut milk and rum extract in mixing bowl. (I didn't have extract so I added a bit of vanilla and a shot of real rum ;o) whisk until well blended. Carefully pour batter over pineapple.
Bake 30-35 minutes or until toothpick comes out clean.
Meanwhile, place cocount flakes in small microwaveable dish. Microwave on high 2-3 minutes or until toasted, stirring every 10-15 second intervals. Remove cake from oven to cooling rack. Cool 5 minutes. Invert cake onto large round platter. Gently press coconut around top edge and sides of cake.
Yield: 16 servings
(normally, I don't like coconut. But this cake didn't last at my house. It's so moist and delicious!) |
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Faith
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Associate
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| Joined: 30 Apr 2008 |
| Posts: 158 |
| Location: Pensacola |
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Posted: Thu Jul 03, 2008 10:07 am Post subject: |
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| Oh... you find canned coconut milk in the international foods section. Usually with asian foods. |
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Karyn
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Vice-President
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| Joined: 29 Apr 2008 |
| Posts: 275 |
| Location: Ohio |
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Posted: Thu Jul 03, 2008 11:01 am Post subject: |
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All I can say is YUM and YUM! Sounds heavenly!
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