PINA COLADA UPSIDE-DOWN CAKES

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Pina Colada Upside-Down Cakes image

Provided by Zac Young

Categories     dessert

Time 1h30m

Yield 6 servings

Number Of Ingredients 15

Nonstick cooking spray
1 cup all-purpose flour (see Cook's Note)
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine salt
1/3 cup packed light brown sugar
2 tablespoons dark rum
7 tablespoons unrefined coconut oil, melted
8 canned pineapple rings, drained
6 maraschino cherries in light syrup, drained and stems removed
1 teaspoon finely grated lime zest, plus 1 tablespoon fresh lime juice
1/2 cup well-shaken coconut milk
1/2 cup granulated sugar
One 13.5-ounce can heavy coconut cream, such as Let's Do Organic, chilled overnight
2 tablespoons confectioners' sugar

Steps:

  • Position a rack in the bottom shelf of the oven and preheat to 375 degrees F. If using a muffin pan that's not nonstick, spray with nonstick cooking spray.
  • Whisk together the flour, baking powder, baking soda and salt in a medium bowl.
  • Stir together the brown sugar, rum and 3 tablespoons of the coconut oil in a small bowl. Pour about 1 tablespoon into each cup of a 6-cup nonstick jumbo muffin pan.
  • Place 1 pineapple ring in each muffin cup, then put 1 cherry in the center of each pineapple ring.
  • Finely mince the remaining 2 pineapple rings until the texture resembles crushed pineapple; transfer to a large bowl. Add the lime juice, coconut milk and granulated sugar and the remaining 4 tablespoons coconut oil. Whisk to combine. Add the flour mixture and stir with a rubber spatula until just combined.
  • Divide the batter among the muffin cups (about a heaping 1/4 cup in each). Use the back of a small spoon to smooth the tops. Transfer the muffin pan to a rimmed baking sheet. Bake until the center springs back when you lightly press the top a cake, about 20 minutes, rotating the pan halfway through baking.
  • Remove from the oven and let cool for 10 minutes. Set a wire rack inside another rimmed baking sheet and spray the rack with nonstick cooking spray. Run a small offset spatula around the edge of each cake, then carefully invert the cakes onto the prepared rack. Let cool for 20 minutes more.
  • Meanwhile, remove the chilled heavy coconut cream from the refrigerator. Scoop the solid coconut cream from the top of the can (about 1 cup), leaving behind the coconut water and reserving it. Whip the coconut cream with a handheld mixer on high speed in a large bowl until smooth, creamy and very soft peaks form. If the cream is too thick, whip in 1 teaspoon of the reserved coconut water at a time until you reach the desired consistency. Add the lime zest and confectioners' sugar and mix on low speed until just combined.
  • Top the cakes with large dollops of the whipped coconut cream. Serve immediately.

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