Boozers, you will go positively coco-nutty over The Wino's latest boozy cake creation. You have her personal, wine-soaked guarantee. That is if you like cake, of course. And if you like booze, which The Wino is willing to bet that you do.
The Wino was recently on vacation in La Manzanilla, Mexico. It's a small fishing village located on the pacific coast a few hours south of Puerto Vallarta. La Manzanilla is surrounded by coconut and banana groves on three sides.
The Wino thinks Mexico is swell. She wishes she was there right now instead of at work dealing with ridiculous piles of mung. Anyway, it is her love of La Manzanilla and her desire to move to Mexico immediately and permanently that has inspired her latest cake, which includes a healthy whallop of rum, shredded coconut, and, of course, fresh pineapple.
Now boozers, don't obsess over the fact that a pineapple- and rum-based cake might be a tad more appropriately inspired by a trip to Hawaii or Jamaica. Both pineapple and rum are plentiful and cheap in Mexico. And pina coladas are served and greedily consumed by gringos in virtually every cantina. So let it go, boozers. Have another drink and let it go.
The Wino's Kick-Ass Pineapple Rum Upside Down Cake
For The Pan
1 fresh pineapple peeled, cored, and cut into to half inch rings
¼ cup of butter
½ cup of brown sugar
For The Batter
5 tbs butter
1 tsp grated lime zest
⅔ cup sugar
1 egg
1 ¼ cup flour
2 tsp baking powder
½ tsp salt
½ cup golden rum (sweet, sweet rum)
½ cup unsweetened, shredded coconut
1 tsp vanilla
Heat oven to 350 degrees. Melt a 1/4 cup of butter and coat the bottom and sides of a 10-inch baking dish or skillet. If using a skillet, you may melt the butter over very low heat. Sprinkle brown sugar evenly over the bottom of the baking dish or skillet. Line the bottom with pineapple slices. Cut the remaining pineapple slices in half and line the sides.
In a stand mixer, cream sugar and butter until pale and fluffy. Beat in egg and lime zest. In a separate bowl combine flour, baking powder, and salt. Add dry ingredients alternately with the golden rum to the butter and sugar mixture. Add coconut. Beat in vanilla.
Pour batter over the pineapple slices. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Invert cake on to platter. It should just fall right out (yeah, good luck). Can be served warm or cool with a dollop of whipped cream or scoop of ice cream.
Eat it all up, boozers!
The Wino was recently on vacation in La Manzanilla, Mexico. It's a small fishing village located on the pacific coast a few hours south of Puerto Vallarta. La Manzanilla is surrounded by coconut and banana groves on three sides. The Wino thinks Mexico is swell. She wishes she was there right now instead of at work dealing with ridiculous piles of mung. Anyway, it is her love of La Manzanilla and her desire to move to Mexico immediately and permanently that has inspired her latest cake, which includes a healthy whallop of rum, shredded coconut, and, of course, fresh pineapple.
Now boozers, don't obsess over the fact that a pineapple- and rum-based cake might be a tad more appropriately inspired by a trip to Hawaii or Jamaica. Both pineapple and rum are plentiful and cheap in Mexico. And pina coladas are served and greedily consumed by gringos in virtually every cantina. So let it go, boozers. Have another drink and let it go.
The Wino's Kick-Ass Pineapple Rum Upside Down Cake
For The Pan
1 fresh pineapple peeled, cored, and cut into to half inch rings
¼ cup of butter
½ cup of brown sugar
For The Batter
5 tbs butter
1 tsp grated lime zest
⅔ cup sugar
1 egg
1 ¼ cup flour
2 tsp baking powder
½ tsp salt
½ cup golden rum (sweet, sweet rum)
½ cup unsweetened, shredded coconut
1 tsp vanilla
Heat oven to 350 degrees. Melt a 1/4 cup of butter and coat the bottom and sides of a 10-inch baking dish or skillet. If using a skillet, you may melt the butter over very low heat. Sprinkle brown sugar evenly over the bottom of the baking dish or skillet. Line the bottom with pineapple slices. Cut the remaining pineapple slices in half and line the sides.
In a stand mixer, cream sugar and butter until pale and fluffy. Beat in egg and lime zest. In a separate bowl combine flour, baking powder, and salt. Add dry ingredients alternately with the golden rum to the butter and sugar mixture. Add coconut. Beat in vanilla.
Pour batter over the pineapple slices. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Invert cake on to platter. It should just fall right out (yeah, good luck). Can be served warm or cool with a dollop of whipped cream or scoop of ice cream.
Eat it all up, boozers!
1 comment:
Oh holy God, this sounds good. I am two weeks low carb, and I would like to dive right in to this...
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