By Devi Poojari
May 3, 2024
A delicious take on the old-school pineapple upside down cake, this coconut version inspired by the tropical climate of Goa is rewarding in each bite. Pair it with a warm cup of tea or coffee for a high tea experience within the comfort of your home.
300 grams freshly grated coconut 1 can condensed milk 350 grams semolina 5 eggs, separated 1 teaspoon vanilla extract 1 teaspoon cardamom powder 250 grams softened butter 250 grams sugar 150 grams white chocolate chips
3 tablespoons butter 3 tablespoons sugar 5-6 slices canned pineapple
Using an electric whisk, cream the butter and sugar until light and fluffy.
Melt the white chocolate in a double boiler while you add the eggs and condensed milk to the creamed mixture.
Cool the chocolate slightly before mixing into the milk and butter mixture by folding gently.
Add the rawa, grated coconut, vanilla extract and cardamom powder to the batter while you whisk the egg whites to form stiff peaks.
Use a spatula to fold in the egg whites without over-mixing and transfer to a greased baking pan, layered with the butter, sugar and pineapple slices.
Bake in a preheated oven for 1.5-2 hours at 180°C. Cool slightly before upturning, slicing and serving.