- Prep time 25 minutes
- Total time 1 hour & 30 minutes
- Portion size 8 servings
- Credits : Canadian Living Magazine: November 2021
Filling In 10-inch cast iron skillet, melt butter with brown sugar over medium heat, stirring constantly. Stir in rum, if desired. Bring to boil; simmer, stirring constantly, until sugar is dissolved and mixture is syrupy, about 3 minutes. Remove skillet from heat and swirl to evenly distribute syrup. Arrange pineapple slices side by side in skillet. Top with cranberries, and pecans, if desired (do not mix). Set aside.
Cake In bowl, whisk together flour, baking powder, cornmeal and salt. Set aside. In large bowl, using electric mixer on medium-high speed, beat butter and granulated sugar until mixture is light and fluffy. Reduce speed to medium; beat in egg yolks, then coconut cream until combined. Set aside.
Preheat oven to 350°F. In separate large bowl, using electric mixer with clean beater on medium-high speed, beat egg whites until stiff peaks form. Fold half of the egg whites into reserved coconut cream mixture; stir in half of the reserved flour mixture. Repeat with remaining coconut cream and flour mixtures. Gently scrape batter over fruit filling in skillet; smooth surface with spatula.
Bake until cake tester inserted into centre of cake comes out clean, about 50 minutes. Let cool for 5 minutes. Run knife along edge of skillet to loosen cake. Place serving plate on top of skillet and invert; remove pan. Let cool for 5 minutes before serving. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days or frozen for up to 1 month.)
TEST KITCHEN TIP
If you don’t have a cast-iron skillet, prepare the syrup in a saucepan and pour into the bottom of a greased 10-inch round, square or Bundt pan. Then arrange the fruit on top before pouring in the cake batter.
Nutritional facts Per serving: about
- Iron 2.2 mg
- Fibre 3 g
- Sodium 140 mg
- Sugars 64 g
- Protein 7 g
- Calories 600
- Total fat 24 g
- Cholesterol 140 mg
- Saturated fat 15 g
- Total carbohydrate 89 g