Polynesian Pineapple Upside-Down Cake with Coconut Rum Glaze – A Tropical Twist on Classic Dessert Recipe

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup unsalted butter, softened 1 1/2 cups brown sugar, packed 1 (20
• ounce) can pineapple slices, drained and patted dry 1/2 cup maraschino cherries, halved 1 1/2 cups all
• purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon ground cinnamon 3/4 cup coconut milk 2 tablespoons dark rum 1 teaspoon vanilla extract 1 teaspoon lemon zest 1/2 cup granulated sugar 4 large eggs, separated

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9 inch round cake pan and line the bottom with parchment paper.
2. In the prepared pan, melt 6 tablespoons of butter and sprinkle brown sugar evenly over it. Arrange pineapple slices and maraschino cherries on top of the sugar layer.
3. In a large bowl, whisk together flour, baking powder, salt, and cinnamon. In another bowl, combine coconut milk, rum, vanilla extract, and lemon zest.
4. In a separate bowl, cream together remaining butter and granulated sugar until light and fluffy. Add egg yolks one at a time, mixing well after each addition. Stir in the flour mixture and coconut milk mixture alternately, starting and ending with the flour mixture.
5. In another bowl, beat egg whites until stiff peaks form. Fold them into the batter gently but thoroughly. Pour the batter over the fruit layer and smooth the top.
6. Bake for 40 45 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes, then carefully invert onto a serving plate. Allow to cool completely before slicing.

Chef’s Insight

For an additional rum flavor, consider brushing the cooled cake with a rum-soaked toothpick before serving.

Notes

This recipe uses a combination of both traditional and tropical ingredients to create a unique dessert that's perfect for any occasion.