Pineapple Upside Cake With Coconut Cream Whip

White Cake Baked With Brown Sugar and Pineapple All Topped off with Light Coconut Whip Cream

Ingredients

Cake:

1 cup light coconut milk (not canned), room temperature

1 Tbsp apple cider vinegar or white vinegar

1/3 cup coconut oil, melted

3/4 cup sugar

2 tsp vanilla extract

1 1/4 cups all purpose flour

3 tbsp cornstarch

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

Topping

Canned Pineapple Rings

Canned Cherries

¼ cup Brown sugar

1 tablespoon vegan butter (Miyoko’s butter), melted

Coconut Whip Cream

1 can of coconut cream, or full fat coconut milk (Refrigerated overnight)

1/2 cup powdered sugar

1/2 tsp vanilla

Toasted coconut shavings

Procedures

Take the can of full fat coconut cream for the frosting, and put the entire can into the fridge ( you can refrigerate the can overnight to ensure the cream is fully chilled).

Preheat the oven to 350 degree Fahrenheit. Grease and line an 8x8 inch cake pan or a 9 inch diameter round cake pan with neutral oil (like canola or vegetable) and line the bottom with parchment paper.

In a small mixing bowl, combine the ¼ cup brown sugar and ¼ cup melted butter. Spread the mixture out into the cake tin making an even coat on the bottom of the tin. Take the pineapple and place a single layer of pineapple on the bottom of the lined and greased cake tin. In the center of each pineapple, place a single cherry. Set the cake tin aside for later use.

In a large mixing bowl, whisk together the soy milk, apple cider vinegar, coconut oil, sugar and vanilla extract. In a separate mixing bowl, sift the flour, cornstarch, baking powder, baking soda and salt. One third at a time, add the dry ingredients into the sugar and milk mixture and gently fold in. Once all the dry ingredients are folded in, pour the batter out on top of the brown sugar mixture and canned fruits in the cake tin. Smooth the batter out with a spatula making sure all the fruit is covered evenly with the batter.

Place the cake into the oven and bake for 38-40minutes or until slightly golden around the edges and a cake tester comes out clean. Remove the cake from the oven and place onto a cooling rack.

While the cake is cooling, make the frosting. Remove the canned coconut cream from the fridge. If you are using full fat coconut milk, make sure to only scoop out the solid white part of the coconut milk (the cream). Place the cream into a medium mixing bowl with the powdered sugar and vanilla extract. Using an electric mixer or a whisk, beat the coconut cream into soft peaks. Wrap with plastic wrap and place into the fridge until needed.

Once the cake is completely cooked, it's time to assemble the cake. Carefully flip the cake out onto a plate or cake platter. You can stop at this point if you want, or you can choose to frost and decorate the cake.

If you are frosting the cake, take the coconut cream and evenly coat the cake with the cream. Then sprinkle the cake with the toasted coconut shavings. Serve and enjoy! To preserve the cake, keep stored in the fridge and best enjoyed within a day or two.