Air Fryer Recipe: Coconut Dream Mini Pineapple Upside-Down Cakes with Macadamia Streusel

 

Air Fryer Recipe: Coconut Dream Mini Pineapple Upside-Down Cakes with Macadamia Streusel

Forget the standard! My new Coconut Dream Mini Pineapple Upside-Down Cakes with Macadamia Streusel recipe elevates this classic with tropical flair and an irresistible textural contrast. The secret lies in the buttery coconut caramel, the tangy sweetness of fresh (or beautifully caramelised) pineapple, the moist coconut-infused cake, and the crunchy, nutty macadamia streusel topping. The air fryer cooks them to golden perfection in a fraction of the time, making them the perfect individual treats for a taste of paradise.

Yields: 6 mini cakes

Prep time: 25 minutes

Cook time: 15-18 minutes

Ingredients:

For the Coconut Caramel Topping:

• 2 tablespoons unsalted butter
• 1/4 cup packed light brown sugar
• 1 tablespoon unsweetened shredded coconut

For the Pineapple Layer:

• 6 fresh pineapple rings (about 1/2 inch thick), or canned pineapple rings (drained well)
• Optional: 6 maraschino cherries, halved

For the Coconut Cake Batter:

• 1/2 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/8 teaspoon baking soda
• Pinch of salt
• 1/4 cup unsalted butter, softened
• 1/4 cup granulated sugar
• 1 large egg
• 1/4 teaspoon coconut extract
• 1/4 cup unsweetened shredded coconut
• 2 tablespoons milk

For the Macadamia Streusel:

• 2 tablespoons all-purpose flour
• 1 tablespoon granulated sugar
• 1 tablespoon cold unsalted butter, cut into small cubes
• 2 tablespoons chopped macadamia nuts

Equipment:

• 6 individual ramekins or oven-safe mugs (approximately 4-inch diameter)
• Small saucepan
• Mixing bowls
• Whisk or electric mixer
• Air fryer

Instructions:

1. Prepare the Coconut Caramel: In a small saucepan over medium-low heat, melt the butter. Stir in the brown sugar and shredded coconut. Cook, stirring constantly, for 1-2 minutes until the sugar is dissolved and the mixture is bubbly. Divide the caramel evenly among the 6 ramekins or mugs.
2. Arrange the Pineapple: Place one pineapple ring in the bottom of each ramekin on top of the caramel. If using, place a halved maraschino cherry in the centre of each pineapple ring.
3. Make the Macadamia Streusel: In a small bowl, combine the flour and sugar for the streusel. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Stir in the chopped macadamia nuts. Refrigerate until ready to use.
4. Make the Coconut Cake Batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
5. In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and coconut extract until well combined.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with¹ the dry ingredients. Mix until just combined. Stir in the shredded coconut.
7. Assemble the Mini Cakes: Spoon the coconut cake batter evenly over the pineapple layer in each ramekin. Sprinkle the chilled macadamia streusel evenly over the top of the batter in each ramekin.
8. Air Fry the Cakes: Preheat your air fryer to 325°F (160°C) for 3 minutes. Carefully place the ramekins in the air fryer basket, ensuring they are not touching. You may need to cook in batches depending on the size of your air fryer.²
9. Cook to Golden Perfection: Air fry for 15-18 minutes, or until a wooden skewer inserted into the centre of a cake comes out clean and the streusel is golden brown.
10. Invert and Serve: Let the mini cakes cool in the ramekins for 5-10 minutes. Then, carefully invert each ramekin onto a serving plate. Gently tap the bottom of the ramekin if needed to release the cake. Serve warm.

Tips for Success:

• Fresh vs. Canned Pineapple: Fresh pineapple will offer a slightly brighter, tangier flavour. If using fresh, you can lightly grill or pan-sear the rings for a few minutes before placing them in the ramekins to enhance their sweetness and caramelisation. Ensure canned pineapple rings are well-drained to avoid a soggy bottom.
• Don't Over-mix the Batter: Over-mixing can lead to a tough cake. Mix the batter until just combined.
• Evenly Distribute Toppings: Ensure the caramel and streusel are distributed evenly for consistent flavour and texture in each mini cake.
• Check for Doneness: Cooking times may vary slightly depending on your air fryer. Check for doneness by inserting a skewer into the centre of a cake. If it comes out clean, the cake is ready.
• Cool Slightly Before Inverting: Allowing the cakes to cool slightly helps the caramel set a bit, making it easier to invert them cleanly. However, don't let them cool completely, as the caramel might stick to the ramekin.
• Storage: Leftover mini cakes can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat³ gently in the air fryer or microwave before serving.
• Nut Allergy Alternative: For those with nut allergies, you can omit the macadamia streusel or replace it with a sprinkle of toasted coconut flakes after air frying.
• Serving Suggestions: These mini cakes are delicious on their own, but you can also serve them with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle⁴ of extra coconut caramel sauce.