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Coconut Macaroon and Pineapple Upside-Down Cake Crumble

2023-02-20 - Written by: Emily J. Miller

dessert crumble coconut pineapple

Coconut Macaroon and Pineapple Upside-Down Cake Crumble

A unique dessert that combines the flavors of coconut macaroons, pineapple upside-down cake, and a crunchy oat topping.

Coconut Macaroon and Pineapple Upside-Down Cake Crumble

Servings: 8-10 people

Ingredients:

For the Coconut Macaroon Topping:

  • 1 1/2 cups unsweetened shredded coconut
  • 1/4 cup granulated sugar
  • 1/4 cup sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter, softened

For the Pineapple Upside-Down Cake Crumble:

  • 1 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1/4 cup cold unsalted butter, cut into small pieces
  • 1/2 cup chopped pecans (optional)

For the Pineapple Upside-Down Cake:

  • 1 cup pineapple juice
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter, melted
  • 1 large egg
  • 1 teaspoon vanilla extract

Instructions:

Step 1: Prepare the Coconut Macaroon Topping

  1. Preheat your oven to 325°F (165°C).
  2. In a medium bowl, mix together the coconut, granulated sugar, sweetened condensed milk, vanilla extract, and salt.
  3. Stir in the softened butter until well combined.

Step 2: Prepare the Pineapple Upside-Down Cake Crumble

  1. In a separate large bowl, whisk together the flour, brown sugar, and granulated sugar.
  2. Add the cold unsalted butter to the dry ingredients and use a pastry blender or your fingers to work the butter into the mixture until it resembles coarse crumbs.
  3. If using pecans, fold them into the crumb mixture.

Step 3: Prepare the Pineapple Upside-Down Cake

  1. In a separate bowl, whisk together the pineapple juice, brown sugar, granulated sugar, melted butter, egg, and vanilla extract.
  2. Arrange 6 slices of pineapple in the bottom of an 8-inch round baking dish or 9x13 inch rectangular pan.

Step 4: Assemble and Bake

  1. Spread half of the crumb mixture over the pineapple layer.
  2. Pour the wet ingredients over the top, spreading to cover the entire surface.
  3. Sprinkle the remaining crumb mixture evenly over the top.
  4. Dollop spoonfuls of coconut macaroon topping over the top layer.
  5. Bake in preheated oven for 45-50 minutes or until golden brown.

Step 5: Serve

  1. Remove from oven and let cool for 10 minutes before serving warm, topped with a scoop of vanilla ice cream if desired.

Note: This recipe is an original combination of two desserts and may not result in the most cohesive dessert texture wise but it's sure to be visually appealing!