Chocolate Pineapple Upside Down Cake

Name: Chocolate Pineapple Upside Down Cake
Prep time: 85 min
Cook time: 85 min
Yield: 8
Cuisine: Internacional
Ingredients: 1/4 cups butter, (60 g); 1/3 cups raw sugar, (70 g); 10 slices Pineapple in syrup; 1/3 cups butter, (75 g) at room temperature; 2/3 cups sugar, (135 g); 3 eggs; 80 grams chocolate, molten; 1 tablespoon liquid vanilla; 1 cup flour, (125 g); 1 cup coconut, ground in food processor; 2 grams salt; 1 tablespoon Rexal® Baking Powder, (10 g); 1/3 cups cocoa powder, (40 g); 3/4 cups milk

50 mins

35 mins

Low

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Try this delicious chocolate pineapple upside down cake and surprise yourself with the twist we gave the classic cake, this irresistible version has delicious melted chocolate and a butter caramel that moistens the chocolate coconut cake; a mix of tropical flavors that you can't miss. The success of this recipe for chocolate pineapple Upside Down Cake flavor lies in how easy it is to prepare a colorful dessert with a unique flavor. It is also perfect for family reunions. They will fascinate you!

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Ingredients

8 portions

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Preparation

Preheat the oven to 180 °C. ( 356°F)

In a pot over low heat melt the butter, add the sugar and cook until it dissolves and you have a caramel.

Pour into a cake mold 25 cm in diameter and place the pineapples. Set aside

For the cake, whisk the butter with the sugar until it is cream consistency, add the eggs, the melted chocolate and the vanilla essence one by one.

Add flour, coconut, salt, Rexal® baking powder and cocoa, alternating with milk. Beat until incorporate.

Pour into molds with caramel and pineapples carefully so as not to move them. Bake for 30 minutes or until the cake is done.

Let the cake cool and turn over on a plate. Serve.

PRESENTATION

On a plate for cake, accompanied by a glass of milk.

TIPS

When you heat the butter with the sugar, try not to stir too much, otherwise it will crystallize. It isn't necessary to grease the mold since at the time of turning it will slide smoothly because of the amount of butter. It is important that you do not allow the cake to completely cool before removing from the mold so that the butter does not solidify.