Pineapple Upside Down Coconut Cake
low carb version of the original with a coconut twist
Equipment
- 8" springform pan
Materials
- 3/4 cup coconut flour
- 1/4 cup mesquite powder
- 1 tsp baking powder
- 6 eggs
- 3/4 cup coconut oil
- 3/4 cup coconut milk
- 1/4 cup honey
- 3-4 pineapple slices, approximately 1/2" thick
- 1/4 cup maraschino cherries (optional)
Instructions
- Preheat oven to 160*C.
- Arrange pineapple sliced in the bottom of the springform pan, greased with a small amount of coconut oil. Pay more attention to the edges, than the bottom. If using the cherries, arrange to fill in between the pineapple where needed.
- In a large bowl, mix all dry ingredients together (excluding the cinnamon).
- In a separate medium bowl, add eggs and beat slighly with a fork. Then add the coconut oil, coconut milk, and honey and mix well.
- Pour the wet ingredients into the dry. You can do this with a mixer, but I do it by hand. The batter will get more thick as you keep mixing. This happens because the coconut flour takes time to absorb the liquids (see picture).
- Scoop the mixture over the pineapple and smooth out as best as possible.
- Bake for 40 - 60 minutes. This will vary depending on your oven. It is done when the edges are dark and the cake passes the toothpick test.
- After the cake has cooled, removed the springform. Place a plate, upside down, on top of the cake and flip over. Then carefully remove the base of the pan from, what is now, the top of the cake.
Notes
I prefer not to use the maraschino cherries for this recipe to avoid the unnecessary added processed sugar. But they do add some pretty color, so feel free to use those, or strawberries or raspberries as well.
The key to this coming out well is for it to cook slowly. So if your oven runs hot, reduce the temperature slightly and just cook for longer. The toothpick is your friend with this recipe!