Coconut and Pineapple Upside-Down Cake (Lolo Kakai Apaisa-Daun Keiki)
This Lolo Kakai Apaisa-Daun Keiki, or Coconut and Pineapple Upside-Down Cake, is a delicious traditional dessert from Tuvalu. The combination of sweet pineapple and creamy coconut makes for a delightful treat that is perfect for any occasion.
Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup brown sugar
- 1 can (20 oz) pineapple slices, drained
- Maraschino cherries
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup coconut milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 eggs
Instructions
- Preheat the oven to 350°F (175°C).
- In a 9x9 inch baking pan, pour the melted butter and sprinkle the brown sugar evenly over the butter.
- Arrange the pineapple slices on top of the brown sugar, and place a maraschino cherry in the center of each slice.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- In a separate bowl, mix the coconut milk, vegetable oil, vanilla extract, and eggs.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Pour the batter over the pineapple slices in the baking pan.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool for 10 minutes, then invert it onto a serving platter.
- Serve the Lolo Kakai Apaisa-Daun Keiki warm and enjoy!
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 45g
- Fat
- 12g
- Protein
- 3g
Supplies
9x9 inch baking pan Mixing bowls Whisk
Tools
Oven Toothpick
Serving suggestions
Serve the Lolo Kakai Apaisa-Daun Keiki with a scoop of vanilla ice cream for an extra special treat.
Tips & tricks
Make sure to let the cake cool for 10 minutes before inverting it to ensure that the pineapple slices stay in place.
Cost
$10