Aug 6, 2015

Pineapple Coconut Upside Down Cake

Fluffy, Moist Homemade Yellow Cake Recipe

2 cup unsalted butter, softened, room temperature
4 cups white sugar
4 eggs, separated, room temperature
6 teaspoons pure vanilla extract
4 cups cake flour
2 tablespoon baking powder
2 teaspoon salt
2 cup buttermilk, room temperature

  • In a large bowl, cream together butter and sugar.
  • Add in egg yolks and vanilla, mixing until fully incorporated. Set aside.
  • In a separate bowl combine flour, baking powder and salt.
  • Gradually add dry ingredients into wet ingredients, alternating with the buttermilk.
  • Mix until batter is fluffy but be careful not to over mix.
  • Beat egg whites until foamy and thick.
  • Very gently fold egg whites into batter and mix JUST until incorporated. Set aside

Pineapple Coconut Filling:

4 lbs Fresh pineapple chunks
½ lbs Coconut
4 tbl Butter = 2.3 ounces
1½ cup packed Brown Sugar
3 lbs Vanilla Cake Batter (you can use the recipe above or your preferred cake mix)

  • Melt Butter and brown sugar together in a saucepan, 
  • Remove from heat and spread on ½ sheet pan, already sprayed
  • Spread the pineapple chunks and the coconut on top 
  • Add the 3lbs yellow cake batter
  • Bake at 350 F for 20-25 minutes
  • Remove from pan when still warm

Yield = ½ sheet pan

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