Pineapple Upside-Down Chocolate Cake
Rexal
Try this delicious pineapple upside-down chocolate cake and be amazed by the twist we gave to the classic cake; this irresistible version has delicious melted chocolate and a buttery caramel that moistens the chocolate cake with coconut; a mix of tropical flavors that you can't miss. The success of this chocolate pineapple upside-down cake recipe lies in how easy it is to prepare an eye-catching dessert with a unique flavor. Plus, it’s perfect for family gatherings, they will love it!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 1/4 cups unsalted butter , (60 g)
  • 1/3 cups raw sugar, (70 g)
  • 10 slices canned pineapple
  • 1/3 cups unsalted butter , (75 g) at room temperature
  • 2/3 cups sugar , (135 g)
  • 3 eggs
  • 80 grams chocolate, melted
  • 1 tablespoon liquid vanilla
  • 1 cup flour , (125 g)
  • 1 cup coconut, ground in a food processor
  • 2 grams salt
  • 1 tablespoon Rexal® baking powder , (10 g)
  • 1/3 cups cocoa powder, (40 g)
  • 3/4 cups cow's milk
Preparation
50 mins
35 mins
Low
  • Preheat the oven to 180° C.
  • In a small pot over low heat, melt the butter, add the sugar, and cook until dissolved and you have a caramel.
  • Pour into a 25 cm diameter cake mold and place the pineapples. Set aside.
  • For the cake, beat the butter with the sugar until creamy, add the eggs one by one, the melted chocolate, and the vanilla extract.
  • Add the flour, coconut, salt, Rexal® baking powder, and cocoa, alternating with the milk. Beat until combined.
  • Pour into the mold with the caramel and the pineapples carefully so as not to move them. Bake for 30 minutes or until the cake is cooked.
  • Let the cake cool slightly and flip onto a plate. Serve.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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