Everyday Dutch Oven: Pineapple-Coconut-Banana Upside-Down Cake

Friday, April 29, 2011

Pineapple-Coconut-Banana Upside-Down Cake

      You must be getting tired of reading about pineapple upside down cakes but honestly, this one is so incredibly good that I just had to share it with you. I can only describe it as a moist banana bread dripping with melted butter, sugar and sweet coconut. In a 10 inch oven it did not rise as high as a boxed cake mix but it is so rich you won't feel deprived. It baked with 10 coals on the bottom and 16 on the top and was done in 25 minutes. The whole back yard smelled of cinnamon and bananas. Be sure to rotate it halfway through cooking time and if you can wait that long, let it rest for 15-20 minutes before serving. Another keeper from Cooking Light Annual Recipes 2005.

Pineapple-Coconut-Banana Upside-Down Cake
4 Tblsp. butter
3/4 cup packed brown sugar
1 15 1/2 oz can pineapple slices in juice, undrained
1 cup flaked sweetened coconut
1 cup all purpose flour
1/2 cup granulated sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/2 cup mashed ripe banana (about 1 banana)
2 Tblsp. vegetable oil
1 large egg

     Line a 10 inch dutch oven with parchment paper. Melt butter and pour over parchment. Sprinkle evenly with brown sugar. Drain pineapple slices over a bowl, reserving 1/2 cup juice. Arrange pineapple slices over brown sugar. Sprinkle evenly with coconut. Set aside.
     Combine flour and next 5 ingredients in a large bowl. Combine reserved juice, banana, oil, and egg, stirring with a whisk. Add pineapple juice mixture to flour mixture, stirring until combined. Pour flour mixture over coconut.
     Bake at 375 degrees with 10 coals on the bottom and 16-18 on the top for 25 minutes, rotating halfway, or until pick inserted in center comes out clean. Let cool for 15 minutes before removing and inverting on plate. Serve warm or at room temperature. Makes 6 servings.