How To make Coconut and Pineapple Upside Down Muffins
6 teaspoons pineapple preserves
1/4 cup firmly packed brown sugar
1/4 cup vegetable oil
1 large egg white
1/2 cup milk
1 cup all-purpose flour
1 1/2 teaspoons double-acting baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
3/4 cup sweetened flaked coconut -- toasted lightly
Drop 1 heaping teaspoon of the preserves into each of 6 well-buttered 1/3 to 1/2 cup muffin tins. In a bowl whisk together the brown sugar, the oil, and the egg white until the mixture is smooth and whisk in the milk. In another bowl whisk together the flour, the baking powder, the cinnamon, the salt , and the coconut, add the milk mixture, and stir the batter until it is just combined. Divide the batter among the tins and bake the muffins in the middle of a preheated 400oF oven for 20 minutes, or until a tester comes out clean. Let the muffins cool for 3 minutes, run a knife around each muffin, and lift each muffin out with a fork, inverting it onto a rack. Jody Prival Makes 6 muffins.
How To make Coconut and Pineapple Upside Down Muffins's Videos
Pineapple Upside Down Coconut Cake
This is a twist of the traditional Pineapple Upside Down Cake. Pineapple and coconut go well together so I give it a try. It came out very good and was made from scratch with fresh pineapple. Ih Yum!
Ingredients:
Topping:
Fresh pineapple slices about 1/4 thick or cut into rings Just enough to fit a 9 cake pan
1/2 cup brown sugar
1/2 cup melted butter, salted or unsalted
Cake:
2 cups cake flour
1 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened
1 to 1+1/4 cups sugar (if you like sweet cake add 1
+1/4 cups)
2 large eggs
1/2 cup thick coconut milk or coconut cream
1 tsp vanilla extract
1/2 tsp coconut extract
Method:
1. Prepare the pan by lining it with parchment paper, and pour the melted butter on the bottom.
2. Sprinkle brown sugar evenly throughout the bottom of the pan. Then arrange the pineapple pieces to fit the surface of the bottom of the pan. Set aside.
3. Mix all of the dry ingredients in a bowl and set aside.
4. In a mixer bowl, with a paddle attachment, cream butter, and sugar until combined.
5. Add eggs, one at a time, and mix well. Then add vanilla and coconut extract. Mix at medium speed until the color lightens and the batter is slightly thick.
6. Alternate adding flour mixture with coconut milk in 3 additions. Scrape the bowl well.
7. Transfer the batter to the prepared pan. Level out the surface to cover the pineapple totally.
8. Bake at 350 deg. F for 35-45 minutes or until a toothpick inserted in the center comes out clean. Mine took 45 minutes.
9. Let stand for 15-20 minutes before inverting the cake out of the pan. Invert the cake to a serving tray and let cool completely before serving.
Easy pineapple upside down cake!
Easy pineapple upside down cake! | Lorenzo M's
PINEAPPLE UPSIDE DOWN CUPCAKES RECIPE
My take on the classic pineapple upside down cake ... I wanted something a little more bite size so turned them into cupcakes.
For more recipes head over to my blog:
Pineapple cake: you’ve never had a cake so soft and delicious!
If you love pineapple and soft fluffy cakes, this is the dessert for you!
INGREDIENTS
3 eggs
150g sugar
vanilla extract
280g flour
1 packet of baking powder
120ml pineapple juice
a pinch of salt
DIRECTIONS
Beat the eggs with the salt, gradually add the sugar. Mix in the pineapple juice, sifted flour, baking powder and the pieces of sweetened canned pineapple. Pour the batter into a buttered cake pan and place the pineapple slices on top. Bake at 180°C for 40 minutes.
The BEST and QUICKEST Pineapple Upside Down CUPCAKES
Professional Baker Teaches You How To Make UPSIDE DOWN CAKE!
Chef Anna Olson shows you how to make the best Pineapple Upside Down Cake using her own original recipe! You won't want to make it any other way!Want to learn how to bake a classic pineapple upside down cake? Click 'SHOW MORE' for recipe baking instructions.
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Ingredients
Fruit Base
¼ cup (60 g) unsalted butter
⅔ cup (140 g) packed dark brown sugar
2 tsp (10 ml) lemon juice
5-6 slices tinned, or 4-5 fresh pineapple rings
Cake
¾ cup (175 ml) buttermilk
⅓ cup (80 ml) vegetable oil
3 large eggs
1 tsp (5 ml) vanilla extract
1 ½ cup (225 g) all-purpose flour
¾ cup (150 g) sugar
1 tsp (3 g) baking powder
½ tsp (2 g) salt
¼ tsp (1 g) baking soda
⅒ tsp (less than 1 g) ground nutmeg
½ cup (50 g) sweetened flaked coconut
Fruit Base Cake Assembly
1. Preheat the oven to 350 F (175 C).
2. Place a 9-inch ovenproof skillet on a burner on medium heat. Melt the butter and brown sugar, stirring until melted and bubbling. Stir in the lemon juice, then remove the pan from the heat. Arrange the pineapple slices in this syrup so they are close together but not overlapping. Set aside.
3. In a large bowl, whisk the buttermilk, oil, eggs and vanilla. In a separate bowl, sift the flour, sugar, baking powder, salt, baking soda and nutmeg. Add this to the buttermilk mixture and whisk until just blended. Stir in coconut. Pour the batter over the pineapple slowly (so as not to shift the fruit). Bake the cake for 30-35 minutes, until a tester inserted in the centre of the cake comes out clean. If using fresh pineapple, the cake may need an extra 5-10 minutes baking time. Let the cake cool for 30 minutes in the pan. Place a serving plate over the cake and invert the pan, lifting it to reveal the pineapple now on top. Serve warm or at room temperature.
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