Recipe of Gordon Ramsay Islands Cake (upside down pineapple, rum and coconut cake)

Hello everybody, it’s Brad, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, islands cake (upside down pineapple, rum and coconut cake). It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

An upside down cake is exactly what the name says. It's a cake baked with the topping on the bottom of the pan and once its baked, you flip it and the. The BEST pineapple upside down cake recipe EVER! It has a caramel topping with pineapple rounds over a dense cake with almond flour.

Islands Cake (upside down pineapple, rum and coconut cake) is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It is simple, it is quick, it tastes yummy. Islands Cake (upside down pineapple, rum and coconut cake) is something that I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook islands cake (upside down pineapple, rum and coconut cake) using 7 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Islands Cake (upside down pineapple, rum and coconut cake):

1. Take 125 g butter
2. Get 120 g self rising flour
3. Take 3 tbsp desiccated coconut
4. Take 3 eggs (separated)
5. Prepare 1 tin pineapple
6. Take 3 tbsp rum (or more!)
7. Get 200 g caster sugar

Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. This pineapple and coconut version is just as good. For the fruit layer of upside-down cakes, I prefer to cook the fruit before arranging them on the bottom.

Instructions to make Islands Cake (upside down pineapple, rum and coconut cake):

1. Drain the pineapple slices and keep the juice.
2. Prepare a caramel with half the sugar and 2 tbsp of water and coat the bottom of a cake tin. Arrange some pineapple slices on top.
3. Chop the remaining pineapple slices.
4. Mix the softened butter and the remaining sugar.
5. Add the egg yolks, flour, coconut, 2tbsp of rum and the pineapple chunks and mix.
6. Whip the egg whites and fold into the mix.
7. Pour in cake tin, over the caramel/pineapple.
8. Bake at 180 deg for 30 minutes (or more if needed).
9. Rest for 3 minutes then take out of the tin upside down.
10. Mix pineapple juice from the tin and 1 tbsp of rum and slowly pour on cake while warm.
11. Eat once cool.

This pineapple and coconut version is just as good. For the fruit layer of upside-down cakes, I prefer to cook the fruit before arranging them on the bottom. In the case of this pineapple version, I cut the pineapple slices into small pieces and arranged them in concentric circles to maximize the amount of. On my way to a Hawaiian-themed party, all I could think of was Pineapple Upside Down Cake. The recipes did not seem Hawaiian enough.

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