2 oz. Unsalted Butter, cut into pieces
1/3 C. Dark Brown Sugar
6- ½ inch thick Fresh Pineapple Slices – OR- 6 canned pineapple slices, juice drained
Ingredients – (for Cake Layer)
1 ½ C. Cake Flour
2 tsp. Baking Powder
½ tsp. Salt
3 oz. Unsalted Butter, softened
¾ C. Sugar
2 Egg Yolks (large eggs)
½ C. Milk
Preheat oven to 350 degree’s F. Melt butter in a saucepan over low heat, add the brown sugar, wisk together
and cook for 1 minute. This cake can be made in a 9 x 12 in. baking pan, or a muffin pan. Grease the pan with butter.
Pour the butter sugar mixture into the pan and add the pineapple slices on top of the mixture.
Sift together the flour, baking powder and salt over a bowl. Mix it again to make sure it is well incorporated.
Use a mixer with the paddle attachment, beat together the butter and sugar (medium speed).
Scrape bowl and repeat, continue mixing until the mixture is light and fluffy, add the vanilla paste. Turn the mixer to low speed and add the egg yolks. Add the flour and milk alternately, do not overmix.
Pour the batter over the pineapple slices. Bake the cake for 25 minutes, or until it is light brown
and a cake tester comes out clean. Garnish with toasted coconut flakes and caramel sauce.
Recipe courtesy of -
Pastry Chef Tonia Kona
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