Inverted Pineapple Cake Recipe

The inverted pineapple cake besides delicious has excellent presentation! Prepare it for the snack!

Mass ingredients

• 2 cups of wheat flour
• 2 cups of sugar
• ½ cup of butter
• 1 glass of coconut milk (200 ml)
• 1 cup of grated coconut
• 4 Eggs
• 1 tablespoon of yeast in chemical powder

Ingredients for the preparation of the form

• 1 pineapple can in drained syrup
• 3 tablespoons glucose
• 1 and ½ cup of sugar
• ½ cup of water
• Cherries in syrup

Way of preparing form

1. Grease a 24 cm diameter pan with butter.
2. In a pan, melt the sugar until golden. Be careful not to burn.
3. Remove from heat, carefully add water and glucose.
4. Return the pan to the heat and let it melt.
5. Spread half the caramel in the pan and set aside the rest.
6. Distribute the pineapple slices all over.
7. In the center of each pineapple slice, place a cherry.

Way of preparo do bolo

1. Preheat the oven at 180 ° C.
2. Sift the flour with the yeast.
3. In the mixer, beat the sugar with eggs and butter until creamy.
4. Remove the bowl from the mixer, mixing without beating, add the coconut, milk and flour sifted with yeast.
5. Slowly, carefully spread the pasta over the pineapple already prepared in the form.
6. Bake to bake for about 35 minutes or until golden brown.
7. Remove from oven and unmold immediately on the serving plate.
8. With the syrup reserved, drizzle the cake.
9. Serve cold.

Mother Tips

Approximate yield of 12 slices.
Do not replace butter with margarine.

If you prefer you can use mature pineapple (other than syrup). Remove the brains from pineapple slices.