Fresh pineapple makes all the difference! It takes a couple bowls, is fairly easy and quick clean up! Let them eat cake!
Topping
1/2 c unsalted butter
1/2 c coconut palm or brown sugar
20 oz pineapple chunks
For Cake
1 c flour
1 tsp baking powder
1/4 tsp salt
3 eggs, separated
3/4 c coconut palm sugar
1/2 tsp lemon sxtract
6 tbsp milk
1 tsp vanilla
Preheat oven to 350 and spray an 8” pan.
In a small sauce pan over medium low heat melt butter until foaming. Whisk in sugar and cook 2 minutes whisking. Pour into pan and arrange pineapple on top.
Combine flour, baking powder, and salt in a medium bowl.
Place egg white in a bowl and beat with an electric mixer until they hold stiff peaks. Scrape into a bowl.
Add egg yolks and sugar into that bowl and beat until fluffy, about 5 minutes. Mix in lemon, vanilla and 1/2 the milk. Add flour and beat, pour in the rest of the milk and beat until smooth. Fold in the egg whites.
Pour over the pineapple and bake for 40 – 45 minutes until a cake tester comes out clean.
Let cool 5 minutes. Then flip onto a plate, placing a bits that stick onto the top of the cake. Let cool and enjoy!
Serves 8.
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