Kitchen Diaries & Summer in Pan

Autumn is at our doorsteps and it’s good to enjoy the fast rushing summer in Scandinavia to its fullest. Apparently Since last week temperature do not even giving a feel of AUTUMN ARE COMING! But the old conditioning of start of school times with autumn is urging me to wake up and live the last bits of summers by baking a beachy summer vacations in pan:) Pina Colada cake. A combo that can never go wrong. And how this sticky treat was made is here:

PinaColada upside-down Cake:

prep time: 15 time
Bake time: 35-40 minutes

Ingredients:

Coconut base:

• 100 gm softened butter
• 2 eggs
• 1 1/4 dl sugar
• 2  dl  all purpose flour
• 1 dl  shredded coconut
• 1 tsp baking powder

For the  Pineapple topping

• 2 tbsp butter
• 1/2 dl (50 gm ) brown sugar
• 7 pineapple rings (drain the extra juices and dry the surface of the slices)

Method:

1. Preheat oven to 180 degrees C. For topping in a sauce pan melt sugar and butter together. Spread on the base of 24 cm and arrange the pineapple rings on top.
2. In an mixing other Bowl add all ingredients of coconut cake and with the help of electric mixer beat for 2 minutes. 
3. Spread coconut cake batter evenly on the top of pineapple rings.
4. Bake in preheated oven for 30 to 35 minutes or until the toothpick inserted in center comes out clean.
5. Let the cake rest at least 5 minutes,then turn it out on  a cake dish.
6. Serve with whipped cream but works even better in summers with vanilla ice-cream choice is all yours:).

its optional to sprinkle some roasted crushed coconut on top of cake 

Best of luck!