Delicious Jackfruit Coconut Upside Down Cake made with fresh jackfruit with extra dose of coconut from both coconut and coconut milk and touch of cardamom.An excellent twist to classical American dessert.
Jackfruit Coconut Upside Down Cake is one of the cakes I was looking forward to making for a long time. It is made with fresh ripe jackfruit, desiccated coconut, coconut milk with touch of cardamom. This upside-down cake replaces pineapples with a tropical twist on a classic American dessert.
Since fresh jackfruit is seasonal, you can find it only during the summer months. It is expensive in the regular grocery stores near me, so I buy it from the Asian market. However, you can get canned Jackfruit in sweet syrup always from grocery store aisle. I like fresh ones as I can control the sweetness of the recipe.
If you find fresh jackfruit in most Asian grocery stores (watch the post here on how to cut jackfruit), you have to make sure it is semi ripe and in a couple of days at home it will be ripe: The fruit should be bright yellow and fragrant. Cutting the jackfruit and removing the bulb (the edible fruit) can be tedious but worth the effort .
What is Jackfruit?
Jackfruit is a massive fruit, a relative of figs and breadfruit. Jackfruit grows in tropical areas of Southeast Asia, Brazil, and Africa. On average, a jackfruit, the heaviest fruit of the world, can be between 30 and 50 pounds. Once you cut through the thick, green coral reef-like skin, you will find a creamy white interior filled with fibrous fruit and large pits. If not ripe they are yellow in color, as it becomes ripe, they becomes golden yellow to orange color.
Young one is used as meat alternative in vegan dishes like pulled pork etc. While ripe one is sweet and can used in various desserts, ice cream, pudding, cookies, muffins, and cakes or eaten as such.
Jackfruit has an intermediate GI score, of 54.45, and the seed is full of protein (2%) and may help treat type 2 diabetes.
According to the United States Department of Agriculture, a cup of raw, sliced jackfruit contains 157 calories,2.84 g of protein,1.06 g of fat,38.36 g of carbohydrates,2.5 g of dietary fiber.31.48 g of sugars,48 mg of magnesium ,739 mg of potassium and 13.7g Vitamin C. 22.6 mg.
How to make this jackfruit Coconut upside down cake?
You need following ingredients to make this Cake.
Jackfruit: I used fresh ripe jackfruit about 1 ¼ cup (206g) about 16-20 jackfruit. Riper will be tastier.
Butter: you need melted butter for the fruit and room temperature butter for the batter
Sugar: Granulated sugar for the batter and brown sugar for the jackfruit layer.
Vanilla extract and cardamom: I used vanilla extract and cardamom you can add both or you can skip cardamom
All purpose flour: I used all purpose flour you can use half of all purpose flour or whole wheat flour or either one of them.
Coconut: I used desiccated coconut and coconut milk. coconut and jackfruit are match made in heaven.
Egg: I used one egg, if you want egg free version go for ¼ cup Greek yogurt or apple sauce.
Baking powder is the leavener along with egg gives boost to the cake.
If you do not like coconut, you can use almond meal and almond milk.
If you cannot find the fresh jackfruit, you can use jackfruit in syrup but use only the fruit and discard the syrup.
If you can’ get jackfruit, you can also try peach fruits.
Taste: one of the best cakes I ever tasted. If you are jackfruit lover, you need to try this cake at least one time. You can eat as such if you want. May be with scoop of vanilla ice cream will great one.
Recipes with Jackfruits
Jackfruit Coconut Muffins
Jackfruit shortbread cookies with cardamom
Chakka appam/Steamed Jackfruit Rice Cake
Jackfurit milk shake
Chakka payasam /Jackfruit pudding
Tender Jackfruit Stir Fry with Coconut
Plantain and jackfruit stir fry
Jackfruit Coconut Upside Down Cake
- For base
- 16 slices of Jackfruit
- ¼ cup 46g butter
- 1/3 cup 67g packed brown sugar
- For cake
- 1 1/3 cup 159g all-purpose flour
- 2 tsp 7g baking powder
- ¼ tsp salt
- 3 tbsp 42g butter softened
- ¾ cup 149g granulated sugar
- 1 large egg
- 1/3 cup 33g desiccated coconut
- ¼ cup full fat coconut milk
- ½ teaspoon cardamom powder
- ½ teaspoon vanilla extract
- In a 9 pan add butter and put it in 350F oven for 5 minutes or until the butter melts completely make sure not to let burn the butter. To this add brown sugar and spread well.
- Then gradually place the Jackfruit slices into the butter-sugar mixture.
- In a medium bowl add flour, baking powder, salt and cardamom and mix well.
- In large bowl add butter and sugar and cream very well then add egg one at a time and blend very well. To this add coconut milk and mix well.
- To this add flour mixture in 2 additions flour-mixture and incorporate well.
- Transfer the batter into baking pan lined with Jackfruit and butter-sugar mixture. Spread evenly then bake it in pre-heat oven to 350F for 35 minutes or until toothpick comes out clean.
- Enjoy with or without ice cream.
This is Swathi ( Ambujom Saraswathy) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.