Ingredients:
- For the Caramel & Topping:
- 180g Granulated sugar (for the caramel)
- 1 can Pineapple slices (drained, reserve the syrup)
- Glazed cherries (optional)
- For the Batter:
- 3 Large eggs (approx. 150g)
- 180g Granulated sugar
- 120ml Vegetable oil
- 240ml Coconut milk (or whole milk)
- 240g All-purpose flour
- 15g Baking powder
Instructions:
- Prepare the Pan: In a 25cm round cake pan, melt the 180g of sugar over low heat until it turns into a golden caramel. Spread it carefully to coat the bottom and the sides.
- Fruit Layer: Place the pineapple slices on top of the caramel. Add cherries in the centers for a classic look. Set aside.
- The Blender: Add eggs, sugar, oil, and coconut milk to the blender. Process for 2 minutes until fully emulsified.
- Combine: Pour the liquid into a large bowl. Sift in the flour gradually, whisking until smooth. Fold in the baking powder gently at the end.
- Baking: Pour the batter over the pineapples. Bake in a preheated oven at 180°C for 40 to 45 minutes. Use the toothpick test to ensure it’s done.
- Moisture Boost: While the cake is hot, poke small holes with a skewer and drizzle 45ml to 60ml of the reserved pineapple syrup over the top.
- The Flip: Wait 10 minutes for the cake to settle, then unmold onto a serving plate while still warm.