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Upside-down pineapple coconut cakes
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Whip up irresistible pineapple coconut cakes with simple pantry ingredients.
Ingredients:
  • 225g can pineapple slices, drained
  • 150.00 gm self-raising flour
  • 28.05 gm desiccated coconut
  • 5 Weet-Bix, crushed
  • 70.95 gm caster sugar
  • 80g butter, melted, cooled
  • 193.13 gm milk
  • 1 egg, lightly beaten
  • 440g can crushed pineapple, drained
Instructions:
  • Preheat your oven to 200C/180C fan-forced and lightly grease a 12-hole muffin pan that can hold 1/3 cup in each hole.
  • Cut each pineapple slice into quarters. Distribute evenly among the pan holes. In a large bowl, mix flour, coconut, Weet-Bix, and sugar. Create a well in the center.
  • Combine butter, milk, and egg in a jug, whisk gently until mixed.
  • Pour the milk mixture into the well and add the crushed pineapple. Gently stir until just combined, being careful not to over-mix. Spoon the batter over the pineapple pieces. Bake for 30 minutes, or until browned and cooked through. Let it stand in the pan for 5 minutes, then turn the pan, top-side down, onto a wire rack. Allow it to stand for 10 minutes to help flatten the bases slightly as they cool. Remove the pan, allow it to cool, and then serve.

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