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Pineapple Upside-Down Cake with Coconut Macaroons and Mango Mousse

2023-02-20 - Written by: Emma Taylor

dessert pineapple coconut mango

Pineapple Upside-Down Cake with Coconut Macaroons and Mango Mousse

A tropical twist on a classic dessert, featuring pineapple upside-down cake topped with coconut macaroons and mango mousse.

Pineapple Upside-Down Cake with Coconut Macaroons and Mango Mousse

Ingredients:

For the Pineapple Upside-Down Cake:

  • 1 cup brown sugar
  • 1/2 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup pineapple juice
  • 1 cup cherry halves

For the Coconut Macaroons:

  • 1 cup unsweetened shredded coconut
  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Pinch of salt

For the Mango Mousse:

  • 1 ripe mango, pureed
  • 8 ounces mascarpone cheese
  • 2 tablespoons honey
  • 1 tablespoon lime juice

Instructions:

To Make the Pineapple Upside-Down Cake:

  1. Preheat oven to 350°F (180°C). Grease a 10-inch tube pan and set aside.
  2. In a large bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a separate bowl, combine brown sugar, melted butter, and vanilla extract. Stir until well combined.
  4. Beat in eggs one at a time, then stir in pineapple juice.
  5. Pour the wet ingredients into the dry ingredients and stir until just combined.
  6. Arrange cherry halves in the prepared pan and pour the batter over them.
  7. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

To Make the Coconut Macaroons:

  1. In a medium bowl, whisk together unsweetened shredded coconut, granulated sugar, and salt.
  2. Add softened butter and mix until well combined.
  3. Beat in eggs one at a time, then stir in vanilla extract.
  4. Scoop tablespoon-sized balls of dough onto a parchment-lined baking sheet.
  5. Bake for 15-20 minutes or until lightly golden.

To Make the Mango Mousse:

  1. In a small bowl, whip mascarpone cheese until smooth.
  2. Fold in mango puree, honey, and lime juice until well combined.
  3. Spoon mousse into individual serving cups or ramekins.
  4. Refrigerate for at least 30 minutes to allow flavors to meld.

Assembly:

  1. To assemble the dessert, place a slice of pineapple upside-down cake on a serving plate.
  2. Top with a scoop of coconut macaroons and a dollop of mango mousse.
  3. Serve immediately and enjoy!

Note: The recipe above is generated randomly from the list provided.