Upside-down pineapple and coconut cake

Method

1. 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.

2. 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.

3. 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.

4. Step 4

   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.