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Pineapple, lime and coconut upsidedown cake
Pineapple, lime and coconut upsidedown cake
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Indulge in a tropical pineapple, lime, and coconut cake perfect for summer!
Ingredients:
  • 1 (small) pineapple, peeled, cut into 8 slices
  • 200g butter, at room temperature
  • 135.00 gm brown sugar
  • 161.25 gm caster sugar
  • 2 free range eggs
  • 1 lime zest, finely grated
  • 187.50 gm self-raising flour, sifted
  • 126.25 gm coconut cream
  • Cream, to serve (optional)
Instructions:
  • Preheat your oven to 180C (160C fan) and prepare a 20cm round cake pan by greasing and lining it.
  • Remove the core from each pineapple slice. Melt 90g of butter in a frying pan over medium heat. Stir in the brown sugar until it dissolves. Add the 6 pineapple rings and cook for 2-3 minutes, turning regularly until softened. Arrange the pineapple rings on the pan's base and drizzle with the syrup.
  • In an electric mixer, whip caster sugar and the rest of the butter until light and fluffy. Beat in eggs one by one, ensuring each is well incorporated. Mix in lime zest and chop the leftover pineapple. Gently combine flour and coconut cream in alternate batches, beginning and ending with flour. Finally, fold in the chopped pineapple.
  • Carefully spoon the batter into the prepared pan without moving the pineapple rings. Use a spatula to smooth the top. Bake for 1 hour or until a toothpick inserted comes out clean. Once baked, invert the cake onto a serving plate and let it sit for 5 minutes before removing the pan.
  • Enjoy it warm or chilled, and feel free to top it with some cream for added richness.

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