Gluten Free Pineapple and Coconut Upside Down Cake
I've made a gluten free breakthrough! Meet my new go-to sponge recipe. After a lot of experimentation and a bit of luck, and this has turned out to be one of my favourite gluten free recipes so far. This Gluten Free Pineapple and Coconut Upside Down Cake is sweet and light, and you simply can't tell it's gluten free.
Preheat your oven to 170C/325F (fan). Begin with the pineapple topping. In a bowl, beat the butter and sugar together for a couple of minutes. Then spread this over the bottom of a 20-22cm loose bottomed cake tin.
50 g (3 tbsp + 1 tsp) unsalted butter, 50 g (1/4 cup) caster sugar
Arrange the pineapple slices over the bottom of the cake tin and place a cherry in the middle of each.
7 pineapple rings, 7 glace cherries
Now make your sponge. In a large bowl, mix the plain and coconut flour, baking powder, bicarbonate of soda, sugar, salt and desiccated coconut. This is your dry mix.
140 g (1 cup + 2 tsp) gluten free plain (all-purpose) flour, 70 g (1/2 cup + 1 tsp) coconut flour, 2 tsp gluten free baking powder, 1 tsp bicarbonate of soda, 200 g (1 cup) granulated sugar, 1/2 tsp salt, 50 g (1/2 cup) desiccated coconut
Then in another bowl, mix the eggs, vegetable oil, coconut milk and vanilla extract. Then add in the lime juice. Pour this wet mix into the dry mix, give everything a stir until combined and pour into the cake tin on top of the pineapple slices.
2 large eggs, 70 ml (5 tbsp) vegetable oil, 400 ml (14 oz) tin full fat coconut milk, 1 tsp vanilla extract, juice of 2 limes
Place in the oven and cook for 40-50 mins. You can check it's done by inserting a skewer into the cake. If it comes out clean, it's done.
Leave to cool for about 10 mins, then run a knife around the cake (to ensure it's not stuck to the tin), turn upside down onto a plate, remove the cake tin and serve with ice cream.
Notes
***Tip*** To store, place in an air tight container and refrigerate. It should keep like this for 3-4 days..Nutritional Information is per serving.