Well home-skillets, it's Easter Weekend! That makes turkey/ham and endless dainties/desserts... well normally anyway. We are heading to Easter dinner on Sunday and we will be spending it with hubby's famjam. I figured I would do some baking to contribute with but had no idea what I should take.
I should say that I have been on a massive pineapple kick lately. Slowly moving from a craving to an obsession. I decided on an upside-down cake. For this recipe, I incorporated fresh pineapple and mango. That, combined with the coconut milk, deliver a tropical taste bomb in every bite! So here's what I started with:
1/4 cup coconut oil
1/2 cup maple syrup
1 1/2 cups fresh pineapple
1 cup fresh mango
1 cup coconut flour, sifted
1/2 teaspoon baking soda
3/4 teaspoon sea salt
1/3 cup coconut cream
1/3 cup fresh mango juice/puree
2/3 cup maple syrup
1 teaspoon vanilla
First things first. Place all the topping ingredients in a pan and gently simmer for 15-20 minutes.
While the topping is simmer, combine all your wet ingredients in the mixer.
Once the fruit is slightly translucent, remove from heat.
Pour into a 9" square pan that has been lined with parchment paper. Pop this into the freezer to cool off while you finish the cake batter.
Sift together all the dry ingredients and then add to the wet ingredients. Mix for medium for 2-3 minutes.
Remove pan from freezer and pour batter on top of the fruit topping. Pop into a 350 degree oven and bake for 50 (ish) minutes. A knife/toothpick should come out clean. Let the cake cool for 20 minutes and then remove from pan. I like to trim the edges for uniformity. Look how pretty it is!
The mango and pineapple turn into beautiful little jewels. Absolute delish! Enjoy!