Jackfruit Coconut Upside Down Cake
Jackfruit Upside Down Cake 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 .
Servings: 12
Calories: 431kcal
Ingredients
- For base
- 16 slices of Jackfruit
- ¼ cup 46g butter
- ⅓ cup 67g packed brown sugar
- For cake
- 1 ⅓ cup 159g all-purpose flour
- 2 teaspoon 7g baking powder
- ¼ teaspoon salt
- 3 tablespoon 42g butter softened
- ¾ cup 149g granulated sugar
- 1 large egg
- ⅓ cup 33g desiccated coconut
- ½ cup full fat coconut milk
- ½ teaspoon cardamom powder
- ½ teaspoon vanilla extract
Instructions
- 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.
Video
Nutrition
Calories: 431kcal | Carbohydrates: 81g | Protein: 6g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 211mg | Potassium: 1052mg | Fiber: 4g | Sugar: 61g | Vitamin A: 556IU | Vitamin C: 30mg | Calcium: 106mg | Iron: 2mg
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