Mini Piña Colada Upside-down Cakeskathypatalsky
When it comes to these juicy, tender Mini Piña Colada Upside-down Cakes I’m not sure who is the star of the show. The sticky sweet chunks of pineapple or the complex layers of coconut. I’m going to have to go with the fresh pineapple – whip up these sweet little cakes and decide for yourself. These little cakes are perfect for an Easter Sunday brunch – or any day dessert treat. Piña Colada Cakes a la mode – some vanilla coconut cream on the side? yes please…
Never underestimate the power of the aroma of baked pineapple. We often swoon over vanilla-infused desserts that fill the air with blissful dessert aromas – but oh my goodness – the house smelled like heaven after I made this batch of coconut-pineapple scented cakes. Watch out vanilla, a new cozy smell has seduced my kitchen.
Rum? We all know that the traditional Piña Colada beverage is infused with coconut milk, pineapple and rum. Now I didn’t add any rum to my cakes. But I’m certain you could replace a few tablespoons of the coconut water with a few tablespoons of rum. Or better yet – soak the pineapple in a bit of rum before folding it into the batter. Or leave these little cakes as “virgin” Piña Coladas as I did. Kid-approved and super fabulous. And the sunny yellow color will brighten your mood.
* if you’d prefer these to be a tad less sweet – and more like sweet fruit muffins than cakes – reduce the sugar by 1/2 cup.
* if you do not have fresh pineapple – the next best option is frozen pineapple chunks.
Mini Piña Colada Upside-down Cakes
vegan, makes 18-22 mini cakes
2 cups whole grain pastry flour
1 T + 1 tsp baking powder
3/4 tsp salt
1/2 tsp cayenne
1/4 tsp cinnamon
1 cup unsweetened coconut flakes
1/2 cup applesauce , unsweetened
1/4 cup lemon juice or apple cider vinegar
3/4 cup coconut water
2 Tbsp coconut milk (or dairy-free buttery spread)
1/3 – 1/2 cup canola oil (you could also use virgin coconut oil)
1 cup sugar
fold-in 1 1/2 cups fresh pineapple, diced
1. Preheat oven to 375 degrees.
2. Combine all the ingredients in a large mixing bowl. Fold by hand.
3. Lastly, fold in your fresh chopped pineapple.
4. Spoon your batter into your muffin cups. I use silicone baking cups for the easy clean-up. No need to grease the cups and I just place them all on a baking sheet.
5. Bake at 37 for 18-22 minutes – or until the edges begin to turn golden.
6. Remove from oven. Cool slightly. Pop out of their cups and flip upside-down to serve.