serves
5
prep
10 minutes
cook
6 minutes
difficulty
Easy
serves
5
people
preparation
10
minutes
cooking
6
minutes
difficulty
Easy
level
Surprise your friends with a cake baked on the barbie. With grilled slices of fresh pineapple and a coconut rum caramel, topped with a soft frangipane cake baked until deeply golden. Flip it out while it is just warm so the caramel is oozy. Pair with pina coladas and good mates.
Grilled Pineapple Pina Colada Upside Down Cake Source: SBS
About Weber Store
Weber Store is where barbecue passion and know-how, hands-on experience, and exceptional customer service come together. It’s the place to go to find the complete range of Weber barbecues and accessories in an environment, unlike anything you have seen before.
Ingredients
- 6 pineapple rings, cut ½-inch thick
- 2 tbsp unsalted butter, melted
- ½ cup dark brown sugar
- ¼ cup coconut cream
- ½ tsp cinnamon (optional)
- 2 tsp dark rum
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ tsp sea salt salt
- ¼ tsp baking soda
- ⅔ cup buttermilk
- 2 large eggs
- 1 tsp pure vanilla extract
- 115 g unsalted butter, softened
- ¾ cup granulated sugar
- Coconut ice cream, to serve
Instructions
- Prepare the barbecue for direct cooking over medium heat (180°C-230°C).
- Brush the pineapple rings with melted butter.
- Brush the cooking grills clean with a wire brush.
- For the coconut rum caramel; in a frying pan or skillet combine the brown sugar, rum, coconut cream, cinnamon, and any melted butter remaining from brushing the pineapple slices. Cook over direct medium heat until the sugar has melted and the liquid starts to bubble around the outer edge, about 2 minutes. Remove the pan from the barbecue and place on a heatproof surface.
- While cooking the caramel, grill the pineapple over direct medium heat, with the lid closed, until nicely marked, 4 to 6 minutes, turning once halfway through the cooking time. Remove from the grill and let cool.
- Arrange the pineapple pieces into the caramel.
- In a large bowl mix the flour, baking powder, salt, and baking soda. In a small bowl whisk the buttermilk, eggs, and vanilla.
- In a large bowl using an electric mixer, cream the butter and granulated sugar on medium-high speed until light and fluffy, 2 to 4 minutes. With the mixer on low, in thirds, add the flour mixture, alternating with two equal additions of the buttermilk mixture, beginning and ending with the flour mixture. Mix until smooth, scraping down the sides as necessary. Using a rubber spatula, spread the batter evenly over the pineapple slices in the pan.
- Prepare the barbecue for indirect cooking over medium-low heat (Baking setting- approximately 180 degrees). If you’re using a Weber Q barbecue, set up the barbecue with a convection tray and roasting trivet.
- Bake the cake over indirect medium-low heat, keeping the temperature of the barbecue as close to 180 degrees as possible, with the lid closed, until the top is golden brown and a wooden skewer inserted into the centre comes out clean, 35 to 40 minutes. Remove the cake from the grill and let cool at room temperature for about 10 minutes.
- Before removing the cake from the pan, run a thin plastic spatula around the edge to loosen it.
- Place a serving platter, large enough to hold the cake, over the top of the pan. Carefully invert the pan and platter at the same time, and then slowly remove the pan. Replace any pineapple that has stuck to the bottom of the pan. Let the cake cool briefly before slicing into wedges and serving.
- The cake is best served warm or at room temperature the day it is made. Serve with coconut ice cream.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Surprise your friends with a cake baked on the barbie. With grilled slices of fresh pineapple and a coconut rum caramel, topped with a soft frangipane cake baked until deeply golden. Flip it out while it is just warm so the caramel is oozy. Pair with pina coladas and good mates.
Grilled Pineapple Pina Colada Upside Down Cake Source: SBS
About Weber Store
Weber Store is where barbecue passion and know-how, hands-on experience, and exceptional customer service come together. It’s the place to go to find the complete range of Weber barbecues and accessories in an environment, unlike anything you have seen before.
