Do you like piña colada?
How about getting caught in the rain?
Are you like seriously into yoga?
I assume you have half a brain.
Would you, would you relish making love at midnight, in the dunes of some random cape?
Yea, no…I dunno…
I don’t know how I feel about piña colada. It’s just too creamy and frothy for my taste, plus I can never strike the perfect colada to liquor ratio.
As for getting caught in the rain… Well, I will just look like a damn scarecrow once my hair dries.
I’m not much into yoga; mainly because my body just refuses to bend that way.
And let’s be real, no one uses half their brain.
As for making love in the dunes of a cape? Do I really want sand up my crack?
So where does that leave us?
It leaves us with cake. A cake inspired by this piña colada song, baked in mini silicone pans; as a means of escape.
This cake, for me, conjures up images of an island cabana boy named Pablo on some tropical island.
Is the sand powder white?
Is Pablo wearing a Speedo?
Sometimes… He’s European, you know…
Is he tanned?
His skin is the color of cinnamon…
Does Pablo have cheese grater abs?
Puh-shaw… Of course he does…
With a flourish, Pablo and his mega-watt smile presents me with, not a piña colada, but with a cake ever so slightly reminiscent of the frothy drink; sweet and moist coconut rum cake with a caramel pineapple topping. The topping has a bit of rum in it. Not enough to overpower the topping, enough to show you what’s what…
And this is happening…
Not because I like piña colada…
Or getting caught in the rain…
Or because I’m really into yoga (I’m not)…
Or because I use a good portion of my brain…
We’ve already spoken about sand up my crack… Let’s not revisit that.
I love this cake because it gives me good reason to escape.
Escape work demands…
Escape numerous deadlines…
Escape the everyday “I want” or “I need”…
Escape unclogging my toilet at least twice a day because I keep forgetting to stop my the Home Depot to pick up one of those snake thinga-ma-joogies…
Escape the monotony…
Mini Pineapple Coconut Upside Down Cakes
For the topping
- 6 pineapple rounds from 1 can of pineapple slices
- 1/4 cup 1/2 stick Unsalted butter, room temperature
- 3/4 cup Light brown sugar packed
- Splash of Vanilla extract
- 1 ½ teaspoon Dark rum
For the cakes
- 2 cups All-purpose flour spooned then leveled
- 1/4 teaspoon Baking soda
- 1 1/2 teaspoon Baking powder
- 1/4 teaspoon Salt
- 3/4 cup 1 1/2 sticks Unsalted butter, room temperature
- 1 cup Granulated sugar
- 2 large Eggs
- 1 cup Coconut milk
- 1 1/2 teaspoons Vanilla extract
- 1 tablespoon Coconut rum
- 2 teaspoons Dark rum
- 1/2 heaping cup Sweetened flaked coconut
- Preheat the oven to 375° Fahrenheit.
- Lightly spray 6 mini silicone baking pans with pam, vegetable spray, or cake release.
- Melt 1/4 cup (4 tablespoons) of butter in a skillet over medium heat. Add the brown sugar, vanilla extract, and rum. Stir to combine.
- Increase the heat to medium /high and cook until the sugar mixture is bubbly, about 2 minutes. Arrange the pineapple slices over the sugar mixture and continue cooking until the sugar mixture turns a nice amber color. Turn the pineapple slices over and remove the pan from the heat. (The mixture will continue to cook even though the heat is off.).
- Working quickly (and carefully), spoon a bit of melted sugar mixture on the bottom of each silicone baking pan. Carefully (preferably with tongs) place a pineapple slice over the sugar mixture in each mini baking pan. Set aside to cool slightly.
- Stir together the flours, baking powder, baking soda, and salt in a medium mixing bowl and set aside.
- In the bowl of an electric mixer, on medium speed, cream together butter and granulated sugar until light and fluffy, about 2-3 minutes. Add the eggs 1 at a time incorporating well after each addition. Stir in the vanilla and rum. With the mixer running at low speed, add the flour mixture and coconut milk alternately in 3 batches, starting and ending with the flour until just combined. Fold in the coconut flakes.
- Spoon the batter evenly over the pineapple slices in each mini baking pan. Spread with an offset spatula, if needed. Bake in the middle of the oven until golden brown and a tester comes out clean, 20 to 25 minutes.
- Cool the cake in the mini pans on a wire rack for 3-5 minutes. Working quickly, remove the cakes onto a small plates, keeping plate and pans firmly pressed together. Replace any fruit stuck to the bottom of the mini pans, if necessary. Allow the cakes to cool completely, then slice and munch on those bad boys