Spiced Pineapple Butter Cake
with Coconut Whipped Cream
An Asian rendition of the popular pineapple upside down cake, this childhood treat is easy to make and full of nostalgia!
Let's start cooking!
Step 1 - Preheat oven and mix spice mix
- Preheat oven to 180°C.
- In a bowl, combine cinnamon, ginger, star anise, nutmeg, cardamom and cloves.
- Mix this spice mix well and set aside.
Step 2 - Mix topping
- In a bowl, mix gula melaka and 50 g softened butter until creamy and combined.
- Spread evenly on the base of the cake tin.
Step 3 - Mix cake batter
In a large mixing bowl, whisk the flour, sugar, 2 tsp spice mix, baking powder and salt until well incorporated.Use a hand mixer or stand mixer for less effort!
Add 60 g unsalted butter to the dry ingredients and rub in, until it has the texture of damp sand.
In another mixing bowl, whisk egg yolks together with milk, pineapple syrup and vanilla extract until creamy.
Pour in the wet mixture to the flour mixture bowl gradually and whisk until smooth. Stop halfway to scrape down the bowl with a rubber spatula. Then continue to whisk until smooth.
Set aside when done.
Step 4 - Assemble cake
- Lay the pineapple rings on top of the gula melaka butter in the cake tin, then pour the cake batter on top.
- Bake the cake in the oven at 180°C for 40 minutes, until it’s golden brown on the outside and cooked all the way through.
Step 5 - Prepare coconut cream
- To prepare the coconut cream, whip the cream and coconut cream with the icing sugar until it holds its shape, with soft peaks. An easy way to find out if your cream is whipped is to hold it upside down. If nothing falls down, you’re good!
Plate and serve!
Leave to cool for 5 - 10 minutes, before flipping the cake out, upside down onto a serving plate. Spread coconut cream on top and serve hot.