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Upside-down pineapple and coconut cake
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Prep Time:
30 minutes
Cook Time:
65 minutes
Total Time:
95 minutes
Indulge in a tropical pineapple upside-down cake, bursting with fruity flavors and ideal for a refreshing spring treat.
Ingredients:
  • 90.00 gm brown sugar
  • 200g butter, chopped
  • 440g can pineapple slices, drained
  • 215.00 gm caster sugar
  • 169.95 gm milk
  • 262.50 gm self-raising flour, sifted
  • 85.00 gm desiccated coconut
Instructions:
  • 1. Preheat your oven to 180°C/160°C fan-forced. 2. Grease a 6cm-deep, 22cm round cake pan and line the base and sides with baking paper. 3. In a small saucepan over low heat, melt 50g butter with brown sugar, stirring for 5 minutes until smooth. 4. Pour the butter and sugar mixture into the prepared cake pan. 5. Arrange pineapple slices on top of the sugar mixture.
  • With an electric mixer, cream together caster sugar and the remaining butter until fluffy. Add eggs one by one, mixing well. Transfer the batter to a large bowl. Mix in half of the milk, flour, and coconut until just combined. Repeat with the remaining milk, flour, and coconut. Spread the batter over the pineapple in the pan. Bake for 55 to 60 minutes until a skewer inserted in the center comes out clean.
  • Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.

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