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Piña colada upside-down pineapple cake

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With flavours inspired by the creamy piña colada cocktail, this impressive upside-down pineapple cake recipe is a retro favourite remade. Give it a go this weekend.

  • Serves8
  • Cook time1 hour 25 minutes
  • Prep time15 minutes, + standing time
Piña colada upside-down pineapple cake

Ingredients

  • 1/4 cup (45g) coconut sugar
  • 1/4 cup (55g) caster sugar
  • 1/4 cup (60ml) honey
  • 822g can pineapple slices in juice, drained reserving juice
  • 1/3 cup (80ml) coconut rum
  • 180g unsalted butter, softened
  • 1 cup (220g) caster sugar, extra
  • 1/2 cup (90g) coconut sugar, extra
  • 3 Coles Australian Free Range Eggs
  • 1 1/3 cups (200g) self-raising flour
  • 1/2 cup (75g) plain flour
  • 1/4 cup (20g) desiccated coconut
  • 2/3 cup (160ml) coconut milk

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 180°C. Grease a 22cm (base measurement) round cake pan. Line with baking paper. Place combined sugar, honey, 1/4 cup (60ml) reserved pineapple juice and 1/4 cup (60ml) rum or extra reserved pineapple juice in a small saucepan over medium heat. Cook, stirring, for 3-4 mins or until the sugar dissolves. Bring to a simmer and cook for 3 mins or until the mixture thickens. Pour 2 tbs syrup into the prepared pan.

  2. Step 2

    Cut pineapple slices in half. Pat dry with paper towel and arrange over the base of the pan. Use an electric mixer to beat butter and combined extra sugar in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Sift over combined flour and coconut. Stir to combine. Stir in coconut milk and remaining 1 tbs rum or reserved pineapple juice. Carefully spoon mixture into the pan and smooth the surface.

  3. Step 3

    Bake for 11/4 hours or until a skewer inserted in the centre comes out clean. Set aside in the pan for 10 mins before inverting the cake onto a serving plate. Drizzle with the remaining syrup. Store the cooled cake in an airtight container at room temperature for up to 2 days.


Recipe tip

COOK. STORE. SAVE.
Swap me: Got brown sugar in the pantry? Use it instead of coconut sugar in this cake.

Tip: You can use extra reserved pineapple juice instead of rum.

Piña colada upside-down pineapple cake

Piña colada upside-down pineapple cake
  • Serves8
  • Cook time1 hour 25 minutes
  • Prep time15 minutes, + standing time
Ingredients
  • 1/4 cup (45g) coconut sugar
  • 1/4 cup (55g) caster sugar
  • 1/4 cup (60ml) honey
  • 822g can pineapple slices in juice, drained reserving juice
  • 1/3 cup (80ml) coconut rum
  • 180g unsalted butter, softened
  • 1 cup (220g) caster sugar, extra
  • 1/2 cup (90g) coconut sugar, extra
  • 3 Coles Australian Free Range Eggs
  • 1 1/3 cups (200g) self-raising flour
  • 1/2 cup (75g) plain flour
  • 1/4 cup (20g) desiccated coconut
  • 2/3 cup (160ml) coconut milk
    Description

    With flavours inspired by the creamy piña colada cocktail, this impressive upside-down pineapple cake recipe is a retro favourite remade. Give it a go this weekend.

    Method

    1. Step 1

      Preheat oven to 180°C. Grease a 22cm (base measurement) round cake pan. Line with baking paper. Place combined sugar, honey, 1/4 cup (60ml) reserved pineapple juice and 1/4 cup (60ml) rum or extra reserved pineapple juice in a small saucepan over medium heat. Cook, stirring, for 3-4 mins or until the sugar dissolves. Bring to a simmer and cook for 3 mins or until the mixture thickens. Pour 2 tbs syrup into the prepared pan.

    2. Step 2

      Cut pineapple slices in half. Pat dry with paper towel and arrange over the base of the pan. Use an electric mixer to beat butter and combined extra sugar in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Sift over combined flour and coconut. Stir to combine. Stir in coconut milk and remaining 1 tbs rum or reserved pineapple juice. Carefully spoon mixture into the pan and smooth the surface.

    3. Step 3

      Bake for 11/4 hours or until a skewer inserted in the centre comes out clean. Set aside in the pan for 10 mins before inverting the cake onto a serving plate. Drizzle with the remaining syrup. Store the cooled cake in an airtight container at room temperature for up to 2 days.