” If you wait for a cake to be given to you so you will be happy- then you will be happy when someone gives you a cake. But if you buy a cake (or bake one ) for yourself so you will be happy, you have found the way of happiness.”
C.JoyBell C

The inspiration for this cake are Piña colada and Caramel Walnut candy…two of my all time favourites; the magical combination of pineapple, coconut, cream and lemon, with the addition of caramel walnuts…in short pure and sinful indulgence 😉

For Caramel Pineapple Upside Down Cake :

I/2 cup dark brown soft sugar
1/3 cup unsalted butter
7 round canned pineapple slices, drained
Walnuts, halved
2 cups all-purpose flour
1+1/4 cups sugar
3 eggs
1 cup milk
1/2 cup butter, softened
1+1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla essence
1/2 teaspoon salt

This Is What You Do :

Hear oven to 175 degrees C. Melt 1/3 cup unsalted butter in a sauce pan. Pour butter in a round 9x 2 inches baking pan, sprinkle dark brown soft sugar over it. Place pineapple rounds over it, insert walnut halves in the middle of pineapple slices. In a large bowl add , flour, sugar, eggs, milk, butter, baking powder, baking soda, vanilla and salt. Beat for 3 minutes with an electric mixer on high speed. Pour the batter into the cake pan over the pineapple slices. Bake for 45- 50 minutes or till a knife inserted in the centre comes out clean. Invert hot cake on a plate, let the cake cool completely before frosting.

For Coconut Lemon Frosting :

I + 1/2 cup cream
3tablespoons icing sugar
1 teaspoon vanilla essence
3/4 cup crushed coconut
1/4 cup lemon juice
1 tablespoon lemon zest

This Is What You Do :

Place the cream and a bowl in the freezer for 15 minutes before you start whipping the frosting. Pour the cream in the chilled bowl, add icing sugar and vanilla and beat with an electric mixer till soft peaks form. Gently fold in the coconut and lemon juice. Apply to the walls of the cake generously with a soft plastic spatula. Keep refrigerated till served.

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