I’m sure you have already eaten at least once in your youth a piece of cake upside-down pineapple. I say youth and I speak to the more than twenty years, because the cake in its classic form to a lil side “vintage” ! It is for this reason that I wanted to give him a lil shot of young (go it takes out the anti-wrinkle !!!), with a mini version all cute. And then, it is also a more ” healthy “, because it contains no butter, but coconut oil, which, as you guess, goes perfectly with the pineapple. Yes, because as I already told here, more milk in the house !

I advise you most strongly to use the fresh pineapple, this little beast green and rough which we don’t always know what to do, aside from eat it as it (finally… peeled, I hear !) !

Cake upside-down pineapple mini version {without milk}

Ingredients (for 6 minis or one large)

  • 200 g of wheat flour bise
  • 90 g of cane sugar
  • 3 eggs
  • 60 g coconut oil
  • 1/2 packet of yeast chemical
  • 1 pinch of vanilla powder
  • 1/2 pineapple
  • 30 g cane sugar
  • 1 tbsp dark rum (optional)


Preheat the oven to 180°.

After you have peeled pineapple cut into one centimetre slices and then into pieces.

Start a caramel dry in a frying pan and then add the pineapple when it takes a golden color. Add the rum and leave to cook for 5 to 10 minutes for the juices to reduce. Divide the pineapple at the bottom of the moulds.

Prepare the dough for this, beat the eggs with the sugar until the mixture whitens, then add the coconut oil. Add the flour, the yeast and the yeast. Divide the mixture over the pineapple.

Bake for 20 minutes.

Turn out on a wire rack and let cool.

Serve with a little coconut cream on top for the greedy !

Written by Doc

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