Average Rating: 0TOTAL TIME: Prep: 30 min. Bake: 55 min. + cooling
YIELD: 12 servings.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
Instructions
- 1. Preheat oven to 350°. Arrange pineapple in a single layer in a well seasoned 12-in. cast-iron or other ovenproof skillet.
- 2. In a large bowl, cream butter, coconut oil and sugar until light and fluffy, about 4 minutes. Add egg yolks, one 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.
- 3. With clean beaters, beat egg whites and cream of tartar on high speed just until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining 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.
Nutrition Facts
1 slice: 458 calories, 22g fat (17g saturated fat), 61mg cholesterol, 262mg sodium, 59g carbohydrate (31g sugars, 1g fiber), 6g protein.
