Fresh Pineapple Upside-Down Cake

I have been lucky enough to visit Tahiti with my parents a few times.  On one particular trip we were staying on the island of Moorea, one of their friends owned a pineapple plantation and brought up a few pineapples for our breakfast.  I had never tasted pineapple so sweet and juicy.  It was like eating candy.  I told him that I was going to eat at least one pineapple a day while I was in Tahiti.  Later in the day he brought me a pineapple for everyday that I was going to be there.

My mother was kind enough to cut the pineapple for me every morning.  Which can be a time consuming event.  She had the system down and could cut a pineapple in just a few minutes.  After a few days my tongue was so sore.  That didn't stop me.  I ate one pineapple everyday.

How I wish I had some Tahitian pineapple for my Dad's father's Day Dessert.

Let's start with the brown sugar pineapple glaze.  We will put this layer on the bottom of the pan.  When the cakes is cooked it will be flipped over onto a serving platter.  So the bottom will then be the top.

You will need fresh pineapple, cream, butter, brown sugar, rum or rum extract and pecans.

Click here to see how to cut a pineapple.  Slice into 1/4-inch slices.  You can cut them thicker if you would like.

In a medium size sauce pan, melt the butter.

Add brown sugar.

And cream.

Bring mixture to a boil stirring constantly.

Add rum or rum extract.

You will need an 10-inch round...something.  I'm using a spring form pan.  A cast iron skillet works great, but mine isn't quite big enough.

Butter the sides and bottom.  I'm lazy so I just sprayed with a non-stick spray.

Pour the brown sugar caramel glaze into the bottom of the prepared pan.

Cover the bottom completely.

Arrange the pineapple and pecans on top of the brown sugar glaze.  You can omit the pecans, but I love, love, love them.

I try to squeeze on as many pineapple slices and pecans that I can.

Set aside while you prepare the cake batter.

No I don't use a cake mix...ugh.

You will need cake flour, sugar, butter, eggs, coconut milk, salt, baking powder and vanilla.

In a medium size mixing bowl whisk together the flour, salt and baking powder.  Set aside.

In a large mixing bowl, beat the butter and sugar together.

Beat for 3 minutes.

Add 1/3 of the flour and mix until well blended.  

Repeat until you have added all of the flour mixture.

Add the eggs one at a time beating well after each addition.

The mixture will be thick and creamy.

Add the coconut milk.  You could also use pineapple juice or just plain milk.

Add the vanilla and beat well.

Gently spoon the cake batter over the pineapple, pecans and brown sugar glaze.

Place in a preheated 350 degree oven for 40-45 minutes.

When the cake springs back after being gently touched, remove from oven and let cool for about 30 minutes.

Carefully invert the cake onto a serving platter.

I like to eat this cake warm with a scoop of coconut ice cream.

Fresh Pineapple Upside-Down Cake

Pineapple bottom layer:

1/4 cup (1/2-stick) unsalted butter

1/2 cup firmly packed brown sugar

2 tablespoons cream

2 tablespoons rum or 1 teaspoon rum extract

fresh pineapple, peeled, cored and sliced

1/4 cup pecan halves

Cake Layer:

2 cups sifted cake flour

2 teaspoons baking powder

1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter

1 cup sugar

2 large eggs

2 teaspoons vanilla extract

1 cup coconut milk

Preheat oven to 350 degrees.  Butter a 10-inch cast iron skillet or spring form pan.  Set aside.

To prepare the pineapple bottom, place the butter, brown sugar and cream in a saucepan.  Bring to a boil and stir until smooth and creamy. Add rum or rum extract.  Pour brown sugar mixture into prepared pan.  Spread evenly over the bottom.  Arrange pineapple slices and pecans on top of the glaze.  Set aside.

To make the cake layer:  sift together the flour, baking powder and salt.  Set aside.

Cream the butter and sugar until fluffy, about 3 minutes.  Add 1/3 of the dry mixture at a time beating well after each addition.  Add the eggs, 1 at a time, beating well after each addition.  Add the vanilla and coconut milk  and beat well.  Pour the batter over the pineapple layer and smooth the top. 

Bake for 40-45 minutes or until deep golden brown and a toothpick inserted into the center comes out clean.  Cool for 30 minutes on a rack, then turn out onto a serving plate.  Serves 8-12.

My father is will be 79 in July, 2011.  He is still trying to return to Tahiti one last time to serve a mission.  My mother is resisting.  Perhaps he could just return for a 2 week vacation instead of an 18 month mission...with me!

Coconut Ice Cream

In 1950 my Father was a missionary in the Tahiti.  He lived in Tahiti for 2 1/2 years.  He may have left Tahiti, but Tahiti never left him.  He returned as a missionary with my mother again in 1986 then again in 2008.  

  

He loves the islands and the Polynesian people.  Naturally he is drawn toward tropical tastes and flavors.  He has always loved coconut and pineapple.  I decided to combine the two for a special Father's Day dessert.

Coconut Ice Cream  and Fresh Pineapple Upside Down Cake

To make the coconut ice cream you will only need 4 ingredients.

egg yolks, whipping cream, Cream of Coconut and vanilla.

Place the egg yolks in a medium size bowl. 

Beat the egg yolks until light yellow and until they become thick and the yolks ribbon off of the beaters.

In a medium size sauce pan, heat the whipping cream over medium heat.

Heat until bubbles form around the edges of the pan and the cream begins to steam.

VERY SLOWLY pour the heated cream into the egg yolks, whisking constantly.  This will warm the egg yolks slowly and gently so that the yolks don't cook.  That would be gross.

Pour the egg yolk/cream mixture back into the saucepan and cook over LOW HEAT, stirring constantly.

Cook the mixture just until it coats the back of a spoon.  Dip the spoon into the mixture and draw your finger across the spoon.  If your finger mark leaves a path or line, it is finished.  DO NOT cook any longer or the egg yolks WILL cook.

Pour this mixture through a fine mesh strainer and into a large bowl.  This will strain out any bits that may have cooked.  You want the custard to be very smooth and creamy.

This is "Cream of Coconut".  It has sugar added to it and is generally found in the drink mix section of the grocery store.  

You will notice as you open the can of cream of coconut that there is a solid layer on the top.  Underneath this solid layer is liquid.  Be careful while stirring into the thick layer.  I have had the liquid just gush through and make sticky mess.  

Add the cream of coconut to the custard. 

Add the vanilla and stir well. Cover with plastic wrap and refrigerate over night.

If you make the custard early morning you could probably have it chilled well enough to use in the evening.  I still think that refrigerating ice cream mixtures overnight will give you greater volume.

You will need an ice cream maker.  This mixture will make about 2 quarts of ice cream.  

If you are using a table top maker like this Cuisinart, make sure you have placed the freezing bowl in the freezer for at least 24 hours.  I'm serious about this!  24 HOURS.

This is my custard that I have chilled overnight.  Remove the plastic wrap and stir.

Turn the ice cream maker on and pour the custard into the frozen bowl.

The ice cream should be ready in about 25 minutes.  Don't let the ice cream maker run longer than 30 minutes.  If you do, the ice cream will begin to thin because the frozen bowl has begun to thaw.

Before you remove the dasher from the ice cream, make sure that you are in the kitchen alone.

Now you can lick the ice cream off of the dasher without having to share.  

**Helpful hint:  After the ice cream has been mixing for about 10 minutes it will be the consistency of  shake.  I take a straw and stick it into the mixture and suck!  Such a great treat to the cook.

Remove the ice cream from the freezer bowl and spoon into a different container that can be put into the freezer.  If you leave the ice cream in the freezer bowl that you froze the ice cream in and then put it into the freezer, it will take an ice pick to scoop out.  Not a good idea.

Cover and place in the freezer until ready to serve.

If you would like to garnish the ice cream with toasted coconut...and you do, sprinkle 1 cup of flaked or shredded sweetened coconut onto a baking sheet.

Put into a 300 degree oven for about 7-10 minutes.

Stir every 5 minutes.  Don't do a load of laundry.  Just stay right by that oven because once the coconut begins to brown it will turn quickly and can be burnt in just a second or two.

Garnish the ice cream with toasted coconut.  Even better serve with Fresh Pineapple Upside Down Cake.

This ice cream is extremely cream and rich.  You did just put in 6 egg yolks and use cream.  It will fill like satin in your mouth.

Coconut Ice Cream

6 egg yolks

2 cups cream

1 15 ounce can Cream of Coconut

2 teaspoons vanilla

In a medium size mixing bowl, beat egg yolks until light yellow and thickened.  Set aside.  Bring cream to a simmer over medium heat.  Heat just until bubbles form around the edges and steam starts to rise from the cream.  VERY slowly pour hot cream mixture into egg yolks whisking constantly.  Return mixture back to the sauce pan and cook over low heat until the mixture coats the back of a spoon.  Pour through a fine mesh strainer into a large bowl.  Cover with plastic wrap and refrigerate overnight.  

Mix ice cream according to the directions of the manufacturer.  If using a Cuisinart type ice cream maker, make sure the bowl has been frozen for at least 24 hours.  While the machine is running pour the ice cream custard into the frozen bowl.  Freeze for 25-30 minutes.  Remove from ice cream bowl to another container and freeze until firm.  Makes 2 quarts of ice cream.

The coconut ice cream in Tahiti is amazing!  Especially the ice cream on the island of Raiatea.  Good times...good times.