Experience a taste of the tropics with this scrumptious Tropical Coconut Rum Pineapple Upside-Down Cake. It's a delightful twist on the classic dessert, featuring rich coconut cream and a hint of dark rum for an exotic flair.
Unsalted butter is used in both the topping and the cake batter, providing richness and moisture. Brown sugar caramelizes beautifully with the butter, creating a sweet, sticky base that complements the fruit. Pineapple rings are the stars of the show, giving that classic upside-down cake look and a burst of flavor. A maraschino cherry adds a pop of color and a hint of tartness in each slice. The flour forms the foundation of the cake, while baking powder and baking soda ensure a good rise. A pinch of salt enhances all the flavors. The softened butter and granulated sugar are creamed together to make a light and fluffy cake. Eggs add structure and richness. Vanilla extract rounds out the flavors. The secret tropical twist comes from coconut cream and dark rum, providing depth and moisture. Finally, shredded coconut adds texture and enhances the coconut flavor.
This cake is a tropical delight on its own, but to elevate it further, serve it with a scoop of vanilla ice cream or a dollop of whipped cream. For a more sophisticated touch, pair it with a chilled glass of coconut or pineapple-infused sparkling water.
First, preheat your oven to 350°F (175°C). This ensures your cake bakes evenly. Melt the butter and pour it into a 9-inch round cake pan, swirling it around to coat the bottom completely. Sprinkle the brown sugar evenly over the melted butter to create a sticky base that will turn into a delicious caramel topping.
Now, arrange the pineapple slices in a single layer over the brown sugar. Place a maraschino cherry in the center of each pineapple ring for that classic look. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. This dry mix will make the cake light and fluffy.
In another bowl, cream the softened butter and granulated sugar until the mixture is light and fluffy. This step is crucial for a tender cake crumb. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract for flavor.
In a small bowl, stir together the coconut cream and dark rum. This will infuse the cake with its tropical flavors. Now, alternately add the flour mixture and the coconut rum mixture to the creamed butter, starting and ending with the flour. This method helps maintain the batter's lightness. Gently fold in the shredded coconut for extra texture.
Pour the batter over the arranged pineapple slices, spreading it evenly to cover all the fruit. Pop it into the oven and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Once done, let the cake cool for about 10 minutes. Carefully invert it onto a serving plate, revealing the beautifully caramelized pineapple top.
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