Treat your guests to this Upside-Down coconut and pineapple cake. Ideal for summer entertaining, it’s quick to prepare and full of tropical flavours. Delicious!
Serves1212
Cook time1 hr1 hour
Prep time30 mins30 minutes, (+ cooling time)
(+ cooling time)
Ingredients
2 tsp brown sugar
200g butter, softened
½ ripe pineapple, peeled, quartered,cored, thinly sliced
1½ cups (330g) caster sugar
2 tsp finely grated lime rind
4 eggs
¾ cup (110g) plain flour
¹/³ cup (50g) self-raising flour
¾ cup (60g) desiccated coconut
¾ cup (210g) Greek-style yoghurt
Double cream, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Bake for 1¼ 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.
