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Pineapple & coconut upside-down cake
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Prep Time:
30 minutes
Cook Time:
65 minutes
Total Time:
95 minutes
Make a delightful, airy fruit cake that's a cinch to whip up and even more delightful to indulge in!
Ingredients:
  • 1/2 small ripe pineapple (about 350g), peeled
  • 240g unsalted butter, softened
  • 200g caster sugar, plus 2 tbsp extra to caramelise
  • 3 eggs
  • 21.00 gm lemon juice
  • 2.20 gm vanilla extract
  • 200g self-raising flour, sifted
  • 40g desiccated coconut
Instructions:
  • Preheat the oven to 170C and generously grease a 20cm round cake pan with deep sides (not springform).
  • Halve the pineapple into 2 wedges, remove the core, and thinly slice lengthwise into 3-5mm slivers. Cut each sliver in half crosswise.
  • In a large frypan over medium-high heat, melt 40g of butter with an additional 2 tablespoons of sugar. Add pineapple slices and cook for 3 minutes on each side until lightly caramelized. Arrange the pineapple on the bottom of the cake pan, overlapping the slices to ensure full coverage.
  • Using an electric mixer, cream together the remaining 200g of butter and sugar for about 5 minutes until light and fluffy. Incorporate the eggs one at a time, followed by the lemon juice and vanilla extract. Mix in the flour and coconut on low speed until well combined.
  • Pour the batter evenly over the pineapple in the cake pan. Bake in the oven for 50-60 minutes or until a skewer inserted into the center comes out clean.
  • Let the dish cool in the pan on a wire rack for 10 minutes, then unmold and let it cool completely. Slice into wedges and enjoy.

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