Coconut Macadamia Nut Pineapple Upside Down Cake

Coconut Macadamia Nut Pineapple Upside Down Cake Recipe from Hawaii

Region / culture: Hawaii | Preparation time: 30 minutes | Cooking time: 35-45 minutes | Servings: 6

Introduction

This Coconut Macadamia Nut Pineapple Upside Down Cake is a tropical twist on a classic dessert. The combination of sweet pineapple, crunchy macadamia nuts, and coconut creates a delicious and unique flavor profile that is sure to impress your guests. This recipe is perfect for a special occasion or just as a treat for yourself.

History

Pineapple upside down cake is a classic American dessert that dates back to the early 20th century. The first known recipe for pineapple upside down cake was published in a cookbook in 1925. The cake became popular during the 1950s and 1960s and has remained a favorite ever since. This version of the cake adds a tropical twist with the addition of coconut and macadamia nuts.

Ingredients

Pineapple mixture and topping

1 (20 oz (567 g)) can of pineapple slices in natural juices
1 tsp of finely grated fresh ginger
1 tbsp of dark rum
0.5 cup of shredded sweetened coconut
6 tbsp (3 oz (85 g)) of unsalted butter, cut into 6 pieces
0.5 cup (4 oz (113 g)) of packed light brown sugar
0.25 tsp of fine sea salt
1 tbsp of freshly squeezed lemon juice
1 tbsp of dark rum

Cake

0.5 cup of sweetened shredded coconut
1 cup (5 oz (142 g)) of all-purpose flour
0.5 tsp of baking soda
0.5 tsp of ground cinnamon
0.25 tsp of ground ginger
0.25 tsp of fine sea salt
0.5 cup of macadamia nuts
0.5 cup (4 oz (113 g)) of packed light brown sugar
6 tbsp (3 oz (85 g)) of unsalted butter, cut into 6 pieces
1 large egg, at room temperature
0.5 cup of sour cream
1 tsp of finely grated fresh ginger
1 tsp of pure vanilla extract

How to prepare

Topping

Adjust the oven rack to the middle position and preheat the oven to 325°F (163°C). Place six 3-inch cake pans on a baking sheet and set them aside.
Select 6 rings of pineapple and place them on a paper towel. Press another layer of paper towel on top to absorb the juices. Set them aside until ready to use.
Chop up the remaining 4 slices of pineapple and place them in a small saucepan. Add 1 tbsp of pineapple juice and ginger. Cook the mixture over medium heat until it becomes almost dry and slightly caramelized. Stir in rum and continue to cook until the mixture becomes sticky, which should take about 3 minutes. Remove from heat and stir in coconut. Allow the mixture to cool to room temperature.
In a medium saucepan, combine butter, sugar, and salt. Cook over medium heat until the sugar has melted and fully incorporated. Continue to cook until the mixture starts to bubble around the edges, approximately 3 minutes. Remove from heat and stir in lemon juice and rum (Be cautious as the mixture will bubble up slightly). Divide the mixture evenly among the six baking pans. Place a reserved pineapple ring in each baking pan. Set them aside.

Cake

In a small bowl, combine flour, baking soda, cinnamon, ginger, and salt. Set it aside.
In a food processor, add nuts and sugar. Process until the nuts are finely chopped, which should take about 20-30 seconds. Add the flour mixture and process until just combined, approximately 15 seconds. Add butter and pulse until the mixture resembles coarse sand, about ten 1-second pulses.
Add the egg, sour cream, and extract to the food processor. Process until smooth, about 5 seconds (scrape the bowl if needed). Add the pineapple mixture and pulse until just combined, about five 1-second pulses (the mixture should not be 100% smooth).
Divide the batter evenly among the cake pans. Spread the batter evenly to the edges of the pans and smooth the surface with a small spatula. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, which should take 35-45 minutes. Allow the cakes to cool in the pans for 15 minutes, then invert them onto plates. Serve warm or at room temperature.

Variations

You can add chopped cherries or mango to the pineapple topping for a different flavor profile.
Substitute pecans or almonds for the macadamia nuts for a different nutty flavor.
Use coconut milk instead of sour cream for a dairy-free version of the cake.

Cooking Tips & Tricks

Make sure to drain the pineapple slices well before using them in the recipe to prevent the cake from becoming too soggy.

- Toasting the coconut and macadamia nuts before adding them to the batter will enhance their flavor and add a nice crunch to the cake.

- Be sure to invert the cakes onto plates while they are still warm to ensure that the pineapple topping stays intact.

Serving Suggestions

This Coconut Macadamia Nut Pineapple Upside Down Cake is best served warm with a scoop of vanilla ice cream or a dollop of whipped cream on top.

Cooking Techniques

Be sure to properly prepare the pineapple topping and distribute it evenly among the cake pans to ensure that each slice has a nice layer of pineapple.

- Use a food processor to finely chop the nuts and sugar for the cake batter to ensure a smooth texture.

Ingredient Substitutions

You can use canned pineapple rings instead of fresh pineapple for convenience.

- Substitute butter with coconut oil for a dairy-free version of the cake.

Make Ahead Tips

This cake can be made ahead of time and stored in an airtight container at room temperature for up to 2 days. Reheat in the oven before serving.

Presentation Ideas

Serve this Coconut Macadamia Nut Pineapple Upside Down Cake on a decorative platter with a sprinkle of toasted coconut on top for a beautiful presentation.

Pairing Recommendations

This cake pairs well with a cup of hot coffee or a glass of cold milk for a delicious dessert.

Storage and Reheating Instructions

Store any leftover cake in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 325°F (163°C) for 10-15 minutes before serving.

Nutrition Information

Calories per serving

Each serving of this Coconut Macadamia Nut Pineapple Upside Down Cake contains approximately 350 calories.

Carbohydrates

Each serving of this Coconut Macadamia Nut Pineapple Upside Down Cake contains approximately 45 grams of carbohydrates.

Fats

Each serving of this Coconut Macadamia Nut Pineapple Upside Down Cake contains approximately 18 grams of fat.

Proteins

Each serving of this Coconut Macadamia Nut Pineapple Upside Down Cake contains approximately 4 grams of protein.

Vitamins and minerals

This Coconut Macadamia Nut Pineapple Upside Down Cake is a good source of vitamin C from the pineapple and contains small amounts of calcium and iron.

Alergens

This recipe contains nuts and dairy. It may also contain gluten depending on the type of flour used.

Summary

This Coconut Macadamia Nut Pineapple Upside Down Cake is a delicious dessert that is relatively high in carbohydrates and fats. It is a good source of vitamin C and contains small amounts of calcium and iron.

Summary

This Coconut Macadamia Nut Pineapple Upside Down Cake is a delicious and tropical twist on a classic dessert. With a sweet pineapple topping, crunchy macadamia nuts, and coconut, this cake is sure to be a hit with your family and friends. Enjoy it warm with a scoop of ice cream for a truly decadent treat.

How did I get this recipe?

I recall the moment I first laid eyes on this recipe for Coconut Macadamia Nut Pineapple Upside Down Cake. It was a warm summer day, and I was visiting my dear friend Margaret who lived on a beautiful tropical island. As soon as I stepped into her kitchen, I was greeted by the most incredible aroma of fresh pineapple and toasted coconut. My mouth watered at the thought of what delicious treat she was preparing.

Margaret was a fantastic cook, and she was always experimenting with new recipes and ingredients. She had a collection of cookbooks from all over the world, and she loved to share her culinary creations with friends and family. On this particular day, she had just taken a gorgeous cake out of the oven and flipped it over onto a platter. The sight of the golden caramelized pineapple slices and crunchy macadamia nuts on top of the cake was mesmerizing.

I eagerly asked her for the recipe, and she laughed and said it was a family secret that had been passed down for generations. But Margaret was kind enough to show me how to make it, and she patiently guided me through each step of the process. As we worked together in the kitchen, she shared stories of her grandmother teaching her how to bake and cook when she was a young girl. I could see the love and passion she had for food, and it was contagious.

The recipe for the Coconut Macadamia Nut Pineapple Upside Down Cake was surprisingly simple, but the combination of flavors and textures was truly extraordinary. The sweet and tangy pineapple slices perfectly complemented the rich and buttery cake, while the crunchy macadamia nuts added a delightful nutty flavor. The final touch of toasted coconut on top added a tropical flair that made this cake truly unforgettable.

After we finished baking the cake, Margaret and I sat down at her kitchen table with steaming mugs of coffee and slices of the warm cake. As we savored each bite, I couldn't help but feel grateful for the opportunity to learn from such a talented cook. Margaret's generosity and warmth made the experience even more special, and I knew that this recipe would become a cherished part of my own culinary repertoire.

Over the years, I have made the Coconut Macadamia Nut Pineapple Upside Down Cake many times for friends and family. Each time I bake it, I think of Margaret and the wonderful memories we shared in her kitchen. The recipe has become a staple in my collection, and I have added my own twist by experimenting with different fruits and nuts. But no matter how many variations I try, the original recipe will always hold a special place in my heart.

As I pass on this recipe to future generations, I hope that they will feel the same joy and satisfaction that I have experienced in baking this delicious cake. Cooking is not just about following a set of instructions – it is about creating memories, sharing stories, and connecting with loved ones. And for me, the Coconut Macadamia Nut Pineapple Upside Down Cake will always be a symbol of those meaningful moments spent in the kitchen with Margaret.