Pineapple Upside Down Cake (Coconut Culinary Flour)


I gather from reviewing a few of the recipes that you are meant to start with a nostalgic story about your childhood and memories of sitting round with your mother after school eating pineapple upside down cake while she drank cups of tea and quizzed you about the day at school.

Alas I don't ever remembering this cake featuring. But I bought a pineapple to freeze and make some pineapple sorbet and then when the coconut dietary flour arrived I remembered that this is a recipe in one of the Bruce Fyfe books.

So I thought I might give it a go. And it turned out a tropical delight! I found a recipe and substituted the usual suspects: raw virgin coconut oil, coconut sugar and Coconut Culinary Flour and what I have come up with is something that makes you want to start again and cook it all over again...and embellish!

The flavour and texture is divine.


Preparation time

The preparation is a bit more complicated than the usual cake recipe .You need to be organised to get both the caramelised pineapple topping ingredients and the cake mix sorted before you start.

Total preparation time wasn't great however, it probably only took 15 minutes



You need two specific sets of ingredients.

The caramelised pineapple topping:

  • 1 medium sized pineapple (I thought about making it with canned pineapple rings but after the way this one turned out it definitely has to be fresh pineapple)
  • 150 grams of coconut sugar
  • 80 grams (about 5 tablespoons) of butter
  • 1/4 teaspoon of ground black pepper
  • 1 vanilla bean

The cake mixture is:

  • 1 1/2 cups of Coconut Culinary Flour (high fat)
  • 1 1/2 teaspoons of baking soda
  • 1 teaspoon of ground ginger
  • 4 eggs
  • 3 egg whites
  • About 1/2 teaspoon of ground Himalayan pink salt
  • 200 grams (about 1 cup) of coconut sugar
  • 1/2 cup of melted butter
  • 1/2 cup of melted raw virgin coconut oil
  • 1 1/2 teaspoons of vanilla extract

Preparation & cooking

Step 1

Cut the pineapple into between 4 and 6 slices. Cut off the skin. I find the easiest way is to cut around the edge so that the skin ends up as a single strand that been almost severed about every inch or so.

Core the slices and set them aside.

Turn on the oven and set at 175 degrees.


Step 2

Place the 150 grams of coconut sugar in a heavy bottomed pot or saucepan. Non-stick and Teflon coated is not recommended. I used a shiny-bottomed stainless steel fry pan which was great.

Start cooking over a medium heat until the sugar starts to melt. This might take about 4 to 5 minutes. You need to continually stir with a heat-proof spatula or a wooden spoon. The sugar will start to grown at some point and then start to melt.

When it melts it is time to turn off or down the heat and the residual heat should complete the caramelisation process. If it doesn't just turn the heat back on. You will get sticky toffee bits at this point but don't worry about them.


Step 3

Once the sugar is brown and caramalised it is time to put in the butter and turn the heat back up. Initially the sugar and the butter will not want to mix but if you keep stirring and working the mixture the hard lumps of toffee will disappear and the mixture and the butter and sugar will start to mix together.

At this point it is time to put in the pineapple rings. Keep the mixture on a moderate heat so the caramelised sugar is bubbling away and cooking the pineapple. The mixture will also start to boil down and thicken.

Cook the pineapple for about 10 minutes or until you think it is done. Remove the pineapple rings and place in a separate bowl.

Keep the caramelised mixture bubbling away on low and add the ground pepper, cinnamon and the pulp out of the vanilla bean. Split it lengthways and scrape out the pulp with a teaspoon.

Cook for another 4 or 5 minutes until the mixture is quite thick and dark and then remove from the heat.


Step 4

In a medium size mixing bowl combine the:

  • Coconut Culinary Flour (high fat)
  • Baking soda, and
  • Ground ginger

Use a whisk or fork to combine all the ingredients uniformly

In a separate bowl combine the:

  • Eggs
  • Egg whites, and
  • Salt

Beat with a whisk until the mixture is uniform in colour and you cannot see any of the egg whites.

Add the sugar, butter, raw virgin coconut oil and vanilla extract and beat until incorporated.

Next, fold in the dry ingredients. Fold in about a quarter at a time. The mixture tends to combine easily.


Step 5

Time to combine the two mixtures in a cake pan.

I used a round pan with a locking detachable side. Line it with cooking paper and spread the pineapple rings on the bottom. Whilst you have put them aside they will have produced a lot of moisture which you can pour over the top.

Spoon and scrape the caramelised sauce over the top of the pineapple rings.

Pour the cake batter over the pineapple pieces. Give the cake tin a bit of a bang to make sure everything settles to the bottom and then put in the oven.

Baking time is between 30 and 40 minutes or until the centre of the cake springs back and you can smoothly insert a skewer without any dough clogging.

Even though you are only using coconut dietary fibre the mixture rises quite nicely and only deflates on cooling slightly.


Step 6

Take the cake from the oven and let it cool in the pan for about 30 minutes. Once it is cool place a serving plate over the top of the cake and invert to remove the cake.

Using a cake tin with the removeable sides makes it easy but generally cakes cooked with coconut oil tend not to stick.

The blend of pineapple, coconut and vanilla is divine! Enjoy!

  • Pineapple Upside Down Cake (Coconut Dietary Fibre) GI
  • Pineapple Upside Down Cake Slices (Coconut Dietary Fibre) GI
  • Pineapple Upside Down Cake 3 Rings (Coconut Dietary Fibre) GI
  • Pineapple Upside Down Cake (Coconut Dietary Fibre) GI
  • Pineapple Upside Down Cake Slices (Coconut Dietary Fibre) GI
  • Pineapple Upside Down Cake 3 Rings (Coconut Dietary Fibre) GI

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