It’s always a challenge to try and fit a cake recipe into a 6 inch cake pan.
It’s equally frustrating when I have zero skills at cake decorating. Even something that is supposedly as “simple” as pipping whipped cream, throws me into a raging fit!
I blame it on my shaky hands. Super shaky and non-confident hands. While I contemplate on my cake decorating skills with super shaky hands, I’ll have you try this recipe. With a 6 inch cake, that will limit the expansion on waist. Provided you share a few slices with your better half 😉
Ingredients:
- 3 to 4 pineapple rings
- 2 tsp coconut sugar
- 1 cup cake flour
- 1/2 tsp baking powder
- 1/8 tsp salt
- 6 tbsp butter, softened
- 1/3 cup sugar
- 1/4 cup thick coconut cream
- 2 eggs, separated
- 1 tsp vanilla extract
optional: whipped coconut cream and maraschino cherries
Directions:
- Lightly grease a 6 inch cake pan. Sprinkle coconut sugar to cover the bottom of pan. Tap the cake pan to gently distribute.
- Arrange and layer pineapple rings to cover the bottom of pan. Cut the rings to fit. Set the pan aside.
- Preheat oven to 325F.
- In a stand mixer fitted with a whisk, add 2 egg whites. Gently whisk egg whites on medium-low for 1 minute or until frothy. Increase speed to medium-high and whip for 1 minute or until soft peaks. Remove whipped egg whites into a clean bowl. Set aside.
- In a clean stand mixer bowl fitted with a beater, add softened butter and sugar. Beat on medium for 1 minute or until fluffy.
- Add in one egg yolk at a time and beat to incorporate. Drizzle in vanilla extract and thick coconut cream. Stir to combine.
- Sift the dry ingredients (cake flour, baking powder and salt).
- Add whipped egg white peaks and sifted dry ingredients into wet ingredients. With the mixer on low, combine all ingredients. DO NOT OVERMIX.
- Remove the stand mixer bowl and using a spatula, make a few folds to combine all ingredients.
- Spread batter evenly into prepared 6 inch cake pan. Bake for 30 minutes or until tooth pick inserted, comes out clean.
- Remove cake pan to cool for an hour before running a knife along the sides of the cake pan to help loosen the cake before inverting on a cake stand.
- Allow cake to completely cool before adding whipped coconut cream and topping it with maraschino cherries.
If you are like me, fretting over cake decorating skills — well, don’t be. Instead, let’s waste that precious time devouring the cake, shall we? 😀
Any cake decorating advise for this girl with shaky-hands?
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These pictures are so unlike your usual rustic, propped and dark style and boy, are they brilliant! I love the pop of red cherries against the white background. And your composition is so brilliant that I did not pay any attention to the “shaky hands” blobs of whipped cream.
LOVE your photography. These photos have made my day.
The husbands absolute favorite cake. For those waists, I don’t bake at all. But I made some cupcakes last week – they are still staring at me. I’m working hard to resist them.
I couldn’t ice them well either – so they didn’t make it to the blog.
The pic of that pineapple is brilliant.
The combination of coconut and pineapple is totally tropical I loved it!!! Yes cake decoration is tedious, but even without much decoration this cake looks tempting 🙂
Don’t worry, you are not alone! I’m not that good at cake decorating and have no patience for that kind of stuff…
A divine cake! A childhood classic.
Cheers,
Rosa
This is a nice classic, I love how you presented it!
Raymund recently posted..Garlic Bread
This looks absolutely gorgeous!
Such a pretty little cake! If it’s any consolation, I often have shaky hands too. Love the bright pop from the cherries!
Laura (Tutti Dolci) recently posted..one-hour dinner rolls
Seriously, maybe there should be more baking blogs about baking for less serving sizes.Those calculations tear my brain sometimes. I have been waiting for this recipe – LOVE pineapples and anything with it! YUM!
Tanvi@SinfullySpicy recently posted..Asparagus & Pea Stirfry With Coconut & Curry Leaves
I love these photos. The cake looks super delicious. The white background just looks awesome.
Rekha recently posted..Old fashioned chocolate cake
I think this cake looks gorgeous and love that it’s a smaller 6-inch cake 🙂 I’ve always wanted to make a homemade pineapple upside down cake and can’t wait to try yours 🙂
I am not the best decorator either – but a good set of piping bags and nozzles end up doing most of the work!
This cake sounds amazing – love the whipped coconut cream on top of the pineapple/upside down cake!
Awesome photos Kiran.
I love the pictures and the way you used the coconut cream. And baking cakes is tricky in my home as well, just for 2 and only one of us eats cakes, the husband. I have to give away more than half of the cake or else it gets wasted.
Beautiful! This just reminds me that I haven’t baked an upside down cake in ages!
Angie@Angie’s Recipes recently posted..Quinoa, Chickpea and Strawberry Salad with Sundried Tomato Vinaigrette
Nice one, I haven’t had a pineapple upside down cake for many years!
Lizzy (Good Things) recently posted..Ayran or dugh – salted yoghurt drink
Mmm so tropical and golden, what a delicious cake 😀
Cheers
Choc Chip Uru
Choc Chip Uru recently posted..Happy Easter 2014!!!
What a delightful little cake, Kiran. I definitely know what you mean about the danger of having full-sized desserts around only 2 people!
Viviane Bauquet Farre – Food and Style recently posted..Spring radishes with homemade cultured butter and fleur de sel
Beautiful cake. I like the airy and bright photography here!
Daniela @ FoodrecipesHQ recently posted..Rye Crust Pizza with fresh Tomatoes and Curly Kale
I love fresh pineapple in this cake – so much better than the canned stuff! As for decorating, I am not good at it either – though I have been practicing lately!
Donalyn@TheCreeksideCook recently posted..Lemon Poppy Seed Muffins
Oh, you are not the only one. I freak out by the thought of icing a cake. With a daughter, I need to get better at it.
The combination of coconut and pineapple, delicious.
Lail | With A Spin recently posted..Panch Phoron, A Must Spice Blend in Bengali Cooking – পঁাচ ফোরন রেসিপি
so gorgeous! I love the cherries on top. I haven’t had one of these in years! I need to get on track and make one for our family
Kitchen Belleicious recently posted..Brown Butter Maple Berry Skillet Cobbler
I have never tried cake decoration and just thinking about it gives me cold feet! This tropical flavored cake is a favorite and an upside down even more so.
easyfoodsmith recently posted..CHAAT MASALA (HOT & TANGY SPICE MIX)
You are so right, Kiran, finding a nice cake recipe that is suitable for two is not always easy, because it’s not only about dividing the amounts.
Your up side down cake is a perfect and delightful proposal for this problem.
LOVE the look of this cake. I think when it comes to decorating, less is more… I normally resort to a dusting of icing sugar or a glossy layer of ganache unless it’s a cheesecake or pavlova (that’s an entirely different matter! Cream, fruit, shavings of chocolate, yeah baby!). I’ve never seen a 6-inch cake pan but I think I need to invest in one. My husband and I could benefit from it too! x
laurasmess recently posted..Pomegranate and Star Anise Soda
Gorgeous photos, Kiran, so light and happy! Re the cake sizes, everything looks better smaller anyway, so I always prefer making my desserts in a smaller size…. I just make more. Haha. As for shaky hands – rustic cake decorating is very in! 😉 Thanks for sharing!
xx gemma @ gemmachew.com
Gemma @andgeesaid recently posted..Honeycakes with Blackberries and Almond Brittle
Gemma — thanks so much sweets! glad I’m not alone in the smaller sized desserts 🙂