Coconut Pineapple Upside-Down Cake Recipe
Description
This Coconut Pineapple Upside-Down Cake combines fluffy coconut sponge with sweet pineapple and a rich coconut cream mousse. Topped with a glossy mirror glaze and shredded coconut, this tropical dessert is both refreshing and indulgent—perfect for any occasion.
Ingredients
Coconut Pineapple Sponge
Coconut Cream
Shinny Glaze
Instructions
For the Coconut Cream:
- Soak 4g of gelatine leaf in ice-cold water.
- In a small pot, combine 100g of coconut milk and 20g of caster sugar. Warm the mixture to 60°C.
- Squeeze excess water from the gelatine and add it to the warm coconut milk. Stir until dissolved.
- Transfer the mixture to a medium bowl and let it cool to around 30°C.
- Whip 125g of whipping cream to a soft peak stage (similar to melted ice cream consistency).
- Gently fold the whipped cream into the cooled coconut milk mixture.
- Pipe the coconut mixture into mini silicone ball molds. Freeze for at least 2 hours or until solid.
For the Coconut Pineapple Sponge:
- Make the meringue: In a mixing bowl, whip 100g of egg whites with 43g of caster sugar until the mixture holds stiff peaks.
- In a separate bowl, sift 40g of icing sugar and 20g of plain flour. Add 60g of shredded coconut and mix.
- Gently fold the dry ingredients into the meringue in two batches.
- Line a 10x10cm cake frame with tin foil. Place 4 juicy, cored pineapple slices from a compote at the bottom of the frame.
- Pour the coconut sponge mixture over the pineapple slices and bake in a preheated oven at 170°C for 15 minutes.
- Once baked, let the sponge cool completely. Remove from the cake frame.
Assembly:
- Using a 7cm cookie cutter, cut the sponge into rounds.
Glaze the sponge cake with a neutral glaze (see recipe link) and coat the sides with shredded coconut.
Remove the frozen coconut mousse from the silicone moulds and dip it into a mirror glaze at 28°C (see recipe link).
- Top the cake with a chocolate flower as seen in the video.
- Enjoy!
- Your delicious Coconut Pineapple Upside-down Cake is ready to serve!
Note
Storage: Store the cake in the refrigerator for up to 3 days. The coconut mousse can be made in advance and frozen for up to 1 week.
Decoration Tip: A mirror glaze gives the cake a beautiful finish, but you can also use a simple fruit glaze for a more casual presentation.
Substitutions: Swap the pineapple for mango slices for a tropical twist or use coconut sugar instead of caster sugar for a more caramelized flavor.
