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.
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
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1 pineapple, cut into small chunks
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¼ cup butter
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¼ cup brown sugar
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1 cup all-purpose flour
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2 cups coconut milk
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2 eggs, beaten
Instructions
- 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.
- 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.
- Whisk together flour, coconut milk and eggs until smooth. Pour batter over the pineapple and place in the preheated oven.
- Bake until batter is golden, about 20 minutes. Allow to cool slightly before serving.
https://www.whatsupyukon.com/yukon-lifestyle/health-wellness/nuts-for-coconuts/