Upside-down pineapple and coconut cake

A timeless classic, this upside-down cake is full of tropical flavour. Made with pineapple and coconut, it’s sure to go down a treat.



Note: + Cooling time

1h 20m


  • 2 tsp brown sugar
  • 200g butter, softened
  • 1/2 ripe pineapple, peeled, quartered,cored, thinly sliced
  • 1 1/2 cups (330g) caster sugar
  • 2 tsp finely grated lime rind
  • 4 eggs
  • 3/4 cup (110g) plain flour
  • 1/3 cup (50g) self-raising flour
  • 3/4 cup (60g) desiccated coconut
  • 3/4 cup (210g) Greek-style yoghurt
  • Double cream, to serve



Preheat oven to 160°C. Grease and line the base and side of a 20cm round cake pan with baking paper. Sprinkle brown sugar evenly over the base.


Melt 20g of butter in a large frying pan over medium heat. Cook one-third of the pineapple for 1 min or until lightly golden. Transfer to a plate. Repeat, in 2 batches, with the remaining pineapple. Arrange all the pineapple over the brown sugar in the pan. Set aside for 5 mins to cool.


Use an electric mixer to beat the remaining butter, caster sugar and lime rind in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well between each addition. Add the combined flour, coconut and yoghurt, and stir to combine. Spoon the batter over the pineapple and use the back of a spoon to smooth the surface.


Bake for 1 1/4 hours or until a skewer inserted in the centre comes out clean. Set aside for 10 mins before turning the cake onto a wire rack to cool. Serve with the double cream.

Make it your way Have fun with the top of your cake by cutting the pineapple into thin slices then using a biscuit cutter to cut stars, circles or whatever shape you like. Arrange shapes over the base of the cake pan to totally cover.

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.