This recipe is one of my favorites! The tropical flavors remind me of being on vacation with my family in the Caribbean—I have so many fun memories. —Stephanie Pichelli, Toronto, Ontario
Ingredients
- 1 can (20 ounces) unsweetened sliced pineapple, drained
- 3/4 cup unsalted butter, softened
- 1/4 cup coconut oil
- 1-1/2 cups sugar
- 2 large egg yolks, room temperature
- 1 teaspoon coconut extract
- 3 cups cake flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 can (13.66 ounces) coconut milk
- 6 large egg whites, room temperature
- 1/8 teaspoon cream of tartar
- Toasted sweetened shredded coconut, optional
Directions
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1Preheat oven to 350°. Arrange pineapple in a single layer in a well-seasoned 12-in. cast-iron or other ovenproof skillet.
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2In a large bowl, cream butter, coconut oil and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. Beat in coconut extract. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with coconut milk, beating well after each addition.
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3With clean beaters, beat egg whites and cream of tartar on high speed just until stiff but not dry. Fold a fourth of the egg whites into batter, then fold in remaining egg whites. Spread over pineapple. Bake until a toothpick inserted in center comes out clean, 55-60 minutes. Cool 10 minutes before inverting onto a serving plate. Serve warm, with toasted coconut if desired.
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