Spoon cake is somewhere between a crumble and an upside down cake. Using a freshly cut pineapple adds lots of freshness, but you can substitute canned or frozen pineapple as well. Using coconut milk adds lots of richness and a hint of coconut flavor, but you can also substitute whatever milk you have on hand.

Pineapple coconut spoon cake

Pineapple coconut spoon cake

Yield: 4

Using coconut milk adds lots of richness and a hint of coconut flavor, but you can also substitute whatever milk you have on hand.

Ingredients

  • 1 pineapple, cut into small chunks
  • ¼ cup butter
  • ¼ cup brown sugar
  • 1 cup all-purpose flour
  • 2 cups coconut milk
  • 2 eggs, beaten

Instructions

    1. In an oven-safe frying pan, melt half the butter over medium-high heat. Add the chopped pineapple and cook until liquid from the pineapple has begun to evaporate, about 6 minutes.
    2. Add the sugar and continue to cook until sugar has caramelized, about another 3 minutes. Dot with remaining butter and once butter has melted remove from heat.
    3. Whisk together flour, coconut milk and eggs until smooth. Pour batter over the pineapple and place in the preheated oven.
    4. Bake until batter is golden, about 20 minutes. Allow to cool slightly before serving.

Notes

Peeled and cut pineapple

Eggs and flour

Coconut milk batter

Browned spoon cake

https://whatsupyukon.com/yukon-lifestyle/health-wellness/nuts-for-coconuts/