Islands Cake (upside down pineapple, rum and coconut cake)

Name: Islands Cake (upside down pineapple, rum and coconut cake)
Total time: 2400 s
Yield: 6 servings
Cuisine: British
Ingredients: 125 g butter; 120 g self rising flour; 3 tbsp desiccated coconut; 3 eggs (separated); 1 tin pineapple; 3 tbsp rum (or more!); 200 g caster sugar

Ronan Dorvillers @cook_26391445

This is the “Gâteau des Îles” of my younger days

Ronan Dorvillers @cook_26391445

This is the “Gâteau des Îles” of my younger days

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Ingredients

40 mins

6 servings

125 gbutter
120 gself rising flour
3 tbspdesiccated coconut
3eggs (separated)
1 tinpineapple
3 tbsprum (or more!)
200 gcaster sugar

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Steps

40 mins

1

Drain the pineapple slices and keep the juice.
2

Prepare a caramel with half the sugar and 2 tbsp of water and coat the bottom of a cake tin. Arrange some pineapple slices on top.
3

Chop the remaining pineapple slices.
4

Mix the softened butter and the remaining sugar.
5

Add the egg yolks, flour, coconut, 2tbsp of rum and the pineapple chunks and mix.
6

Whip the egg whites and fold into the mix.
7

Pour in cake tin, over the caramel/pineapple.
8

Bake at 180 deg for 30 minutes (or more if needed).
9

Rest for 3 minutes then take out of the tin upside down.
10

Mix pineapple juice from the tin and 1 tbsp of rum and slowly pour on cake while warm.
11

Eat once cool.