Coconut-Ginger Pineapple Upside-Down Cake

Name: Coconut-Ginger Pineapple Upside-Down Cake
Yield: Serves 8 to 10 (Makes one 9-inch cake)
Ingredients: 1 , medium fresh pineapple (about 4 pounds), prepared according to illustrations below (about 4 cups prepared fruit); 1 cup firmly packed, light brown sugar (7 ounces); 2 teaspoons, grated fresh ginger; 3 tablespoons, unsalted butter; 1/2 teaspoon, vanilla extract; 1 1/2 cups, unbleached all-purpose flour (7 1/2 ounces); 1 1/2 teaspoons, baking powder; 1/2 teaspoon, table salt; 8 tablespoons, unsalted butter (1 stick), softened but still cool; 1/2 cup, granulated sugar (5 1/4 ounces); 3/4 cup, sweetened shredded coconut; 1 teaspoon, vanilla extract; 2 , large eggs at room temperature; 1 , egg white at room temperature; 1/2 cup, coconut milk at room temperature

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Appears in Cook's Illustrated September/October 2004

Desserts or Baked Goods

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SERVES8 to 10 (Makes one 9-inch cake)

TIME2 hours, plus 2 hours cooling

WHY THIS RECIPE WORKS

For our pineapple upside-down cake recipe, we cooked a whole pineapple alone with light brown sugar, which allowed the fruit to caramelize nicely and become infused with syrup. Later, when we strained out and reserved the fruit, we could th...

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