Sadie’s Beach Cake
An Upside-Down Pineapple Cake with Coconut Frosting and a Salted Pineapple Jam, inspired by the time spent in Pago Pago, American Samoa on Sea Shepherd CS’s Operation Zero Tolerance. Tamara's food...
Ingredients
- 1 3/4 cups plain flour
- 1 cup brown sugar
- 1/2 tsp salt
- 2 tbsp cornstarch
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1 cup pineapple juice
- 1 medium can pineapple rings
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 2 tsp coconut extract
- 1/4 cup canola oil
- 3/4 stick of Copha (or unrefined coconut oil of your preference)
- 2-3 cups powdered sugar
- 3/4 cup desiccated coconut
- 8-10 canned pineapple rings (medium sized can)
- 2-3 tbsp water
- 2 cups sugar
- 2 tsp Nuttelex (or other non-dairy margarine of your choice)
- 2-3 tsps salt, to taste
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