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Caramelised pineapple upside-down cake
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Vibrant and refreshing fruity dessert - a taste of paradise, ideal for summer dining.
Ingredients:
  • 75g plain flour
  • 3 eggs
  • 20g butter
  • 1/2 pineapple, peeled, cored, thinly sliced
  • 55g brown sugar
  • 60ml rum
  • 125g butter, softened, extra
  • 200g caster sugar
  • 50g self-raising flour
  • 45g desiccated coconut
  • 125ml coconut milk
Instructions:
  • Preheat your oven to a toasty 160°C. Grease and line a 20cm round cake pan with baking paper for a flawless bake.
  • In a large frying pan over medium-high heat, melt the butter. Add the pineapple and cook until golden, about 1-2 minutes. Sprinkle with brown sugar and cook, turning occasionally, until sugar dissolves, about 1-2 minutes. Stir in rum and bring to a simmer. Remove from heat and arrange the pineapple slices over the base of the prepared pan. Drizzle with pan juices.
  • Cream together the extra butter and caster sugar using an electric mixer until pale and creamy. Add the eggs one at a time, ensuring you beat well after each addition. Mix in the flours, coconut, and coconut milk until well combined. Spread the batter over the pineapple and ensure the surface is smooth. Bake in a preheated oven for 45 minutes or until a skewer inserted in the center comes out clean. Let it sit for 15 minutes before transferring to a wire rack to cool. Serve either warm or at room temperature.

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