Name: Pineapple coconut upside-down cake
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 10
Ingredients: 1 440g can pineapple slices in juice; 1/3 cup firmly packed brown sugar; 90 gram softened butter; 1/2 cup caster sugar; 2 eggs, lightly beaten; 1 cup self-raising flour, sifted; 1/2 cup desiccated coconut; toasted shaved coconut, to decorate

Pineapple coconut upside-down cake

Skip to Recipe

Serves 10

Prep

20M

Cook

40M

Total

Ingredients

1 440g can pineapple slices in juice

1/3 cup firmly packed brown sugar

90 gram softened butter

1/2 cup caster sugar

2 eggs, lightly beaten

1 cup self-raising flour, sifted

1/2 cup desiccated coconut

toasted shaved coconut, to decorate

Method

1.Preheat oven to moderate, 180°C. Lightly grease and line a 20cm round ring pan with baking paper.

2.Drain pineapple, reserving 1/4 cup juice; cut slices in half.

3.Sprinkle brown sugar over base of pan. Arrange pineapple over sugar, just touching.

4.In a bowl, using an electric mixer, beat butter and sugar together until pale and creamy. Add eggs, one at a time, beating well after each addition.

5.Lightly fold in flour and coconut alternately with reserved pineapple juice; spread mixture over pineapple.

6.Bake 35-40 minutes, until cooked when tested. Cool in pan 5 minutes. Turn onto a wire rack to cool completely. Sprinkle with toasted shaved coconut to serve.

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Ingredients

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