• 4 tablespoons unsalted Kerrygold Irish butter
• 1/3 cup light brown sugar
• 2 tablespoons Eblana liqueur
• 8 pineapple slices, drained, from a 20-ounce can of pineapple slices
• 8 maraschino cherries
• 1/2 cup sweetened flaked coconut
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted Kerrygold Irish butter, at room temperature
• 1 cup sugar
• 1 large egg
• 1 teaspoons vanilla extract
• 3/4 cup buttermilk
A favorite old-fashioned dessert is pineapple upside-down cake, where the sweet, caramelized bottom eventually becomes the colorful top. A slice from a can of sliced pineapples is a perfect fit for an individual ramekin, so this recipe offers great party potential. The smooth toffee and honey overtones of Eblana, from the makers of Cooley whiskey, add great flavor to the topping.
Preheat the oven 350º F. Generously butter eight 8-ounce ramekins.
To make the topping: In a small saucepan over medium-low heat, combine the
butter, sugar, and Eblana. Cook, stirring constantly, for 5 to 6 minutes, or
until the sugar has melted and the mixture is smooth. Divide the mixture among
the prepared ramekins. Place a pineapple slice over the syrup in each one, and
put a cherry in the center. Set aside.
To make the cake: In a small skillet over medium heat, toast the coconut, stirring
frequently, for 2 to 3 minutes, or until it begins to lightly brown. Remove
from the heat and let cool. In a large bowl, stir together the flour, baking
powder, baking soda, and salt. Set aside.
In a large bowl, beat the butter and sugar with an electric mixer until light
and fluffy. Beat in the egg and vanilla. Beat in half the flour mixture and
half the buttermilk until well combined, then beat in remaining flour and buttermilk
until smooth. Stir in the coconut. Spoon the batter into the prepared ramekins
and place them on a baking sheet.
Bake for 28 to 30 minutes, or until the tops are golden brown. Remove from
the oven and let cool on a wire rack for 5 minutes. Run a knife around the sides
of the ramekins and invert onto 8 dessert plates. Serve warm or at room temperature.