Pineapple and Coconut Upside-Down Cake

Name: Pineapple and Coconut Upside-Down Cake
Total time: 4200 s
Yield: 8-10 people
Cuisine: American
Ingredients: 5 large eggs; 1 plain yogurt (we will use the yogurt cup as a measure for the ingredients); 1 yogurt cup measure of sunflower oil; 3/4 cup coconut milk (200 ml); 1 yogurt cup measure of pineapple juice (we'll use the juice from the canned pineapple); 8 slices pineapple in juice; 2 yogurt cup measures of sugar; 5 yogurt cup measures of all-purpose flour; 1 yogurt cup measure of cornstarch (I used yellow, but if you don't have it, use white); 1 packet baking powder; 1 yogurt cup measure of shredded coconut; Cherries in syrup, halved; 1/2 cup sugar (120 grams) for the caramel; 2 tablespoons water for the caramel; 9 -inch Bundt pan

javilowin @cook_9148682

Madrid, España

Mixing the flavors of coconut and pineapple is truly delightful; without a doubt, it's my favorite combination in baking!

javilowin @cook_9148682

Madrid, España

Mixing the flavors of coconut and pineapple is truly delightful; without a doubt, it's my favorite combination in baking!

Saved

Ingredients

25 minutes preparation - 45 minutes baking

8-10 people

5large eggs
1plain yogurt (we will use the yogurt cup as a measure for the ingredients)
1yogurt cup measure of sunflower oil
3/4 cupcoconut milk (200 ml)
1yogurt cup measure of pineapple juice (we'll use the juice from the canned pineapple)
8 slicespineapple in juice
2yogurt cup measures of sugar
5yogurt cup measures of all-purpose flour
1yogurt cup measure of cornstarch (I used yellow, but if you don't have it, use white)
1 packetbaking powder
1yogurt cup measure of shredded coconut
Cherries in syrup, halved
1/2 cupsugar (120 grams) for the caramel
2 tablespoonswater for the caramel
9-inch Bundt pan

Saved

Steps

25 minutes preparation - 45 minutes baking

1

Prepare all the ingredients
2

Preheat the oven to 350°F
3

First, drain the pineapple slices well (reserve the juice because we will use it)
4

Also, drain the cherries
5

In a saucepan, put the sugar (120 grams) with the two tablespoons of water to make the caramel
6

When it turns golden brown, carefully pour it into the pan and spread it evenly
7

Immediately place the pineapple slices (be very careful not to burn yourself with the caramel) and the cherries, set aside
8

Grease with butter (carefully) the parts of the pan that don't have caramel (this will prevent the cake from sticking)
9

Beat the eggs with the sugar very well, add the yogurt, oil, coconut milk, and pineapple juice, and mix everything well
10

Gradually add the sifted flours and baking powder
11

Finally, incorporate the coconut and mix well
12

Pour the batter into the pan, bake for about 45 minutes, check with a skewer to see if it comes out clean
13

The cake rises a lot
14

Let it cool for about five minutes, no more
15

Unmold before the caramel hardens
16

Let it cool
17

Ready to enjoy this wonderful cake!