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.
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
Energy: 1168kJ/279 Cals (13%)
Protein: 3g (6%)
Fat: 13g (19%)
Sat fat: 9g (38%)
Carb: 38g (12%)
Sugar: 30g (33%)
Fibre: 2g (7%)
Sodium: 134mg (7%)