Coconut Flour Pineapple Upside-Down Cake with Coconut Frosting

Experience a tropical delight with this Coconut Flour Pineapple Upside-Down Cake. The sweetness of pineapple pairs beautifully with the nuttiness of coconut flour, resulting in a moist and flavorful dessert. This unique twist on a classic favorite is great for any occasion. Topped with an airy coconut frosting, this cake offers a creamy finish that enhances the fruity pineapple. Treat yourself to a slice of this easy-to-make cake that looks and tastes fantastic.

Ingredients

• 1 1/2 cups coconut flour
• 1/2 cup coconut oil, melted
• 1 cup pineapple slices
• 1 cup brown sugar
• 1/2 cup coconut milk
• 3 tsp baking powder
• 1/2 tsp salt
• 3 large eggs
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 350°F (180°C).
2. In a skillet, melt the coconut oil and brown sugar together over medium heat until fully combined.
3. Arrange the pineapple slices in the skillet in a single layer on top of the melted mixture.
4. In a bowl, combine the coconut flour, baking powder, and salt.
5. In a separate bowl, whisk together the eggs, coconut milk, and vanilla extract until smooth.
6. Gradually mix the wet ingredients into the dry ingredients until well combined and smooth.
7. Carefully pour the batter over the arranged pineapple slices in the skillet, ensuring even coverage.
8. Bake in the preheated oven for 40 minutes or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the skillet for 10 minutes before inverting it onto a serving plate. Carefully remove the skillet to reveal the topping.
10. Once cooled, top the cake with coconut frosting evenly.
11. Serve the Coconut Flour Pineapple Upside-Down Cake at room temperature.

Keywords: Tropical, Fruity, Sweet, Dessert, American

Spice Rack: Vanilla, Salt

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