עוגת אננס קוקוס קלה - עוגה הפוכה בסגנון אפייה, רכה ולחה

🍍 This pineapple upside down cake is incredibly soft, moist and packed with juicy pineapple flavor. Made with a light coconut-based batter, this cake has a tender texture that melts in your mouth.

🍍 The pineapple pieces caramelize beautifully at the bottom while baking, creating a glossy, juicy topping when inverted. For extra moisture, you can pour a little pineapple juice over the warm cake — this step is optional but makes it even softer.

🍍 This easy pineapple cake is made with simple ingredients and a quick mixing method, making it perfect for beginners. You can use egg whites for a lighter, whiter cake or whole eggs for a richer texture.

Serve it warm with a scoop of vanilla ice cream for the perfect dessert.

🍍 Happy baking! 🧑🏻‍🍳

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🍰 Ingredients:

1 can of Pineapple - 400g

Or 1 fresh Pineapple

Plain Flour 175g (1 cup, 2 tablespoons)

Desiccated Coconut 50g (½ cup)

Baking powder 1 teaspoon

Salt ½ teaspoon (optional)

Sugar 175g (¾ cup, 2 tablespoons)

4 Egg whites

Butter / Margarine / Baking spread or

Vegetable shortening (like crisco) 175g (¾ cup, 1 tablespoon)

Mascarpone / Cream cheese or Plain Yogurt 120g (½ cup)

Vanilla extract 1 teaspoon

Brown Sugar 2-3 tablespoons

Measuring cup size - 240ml

Baking pan 20x20 cm (8x8 inch)

Bake in a preheated oven at 175°C (350°F) for 35–40 minutes