This delicious pineapple and coconut cake is a twist on a traditional upside down bake. We’ve used fresh pineapple instead of the usual tinned version, which gives a much more subtle flavour and a slightly more tart, grown-up finish.
- ½ pineapple, cut into small wedges
- 2tbsp coconut rum
- 175g unsalted butter, softened
- 175g caster sugar
- 3 eggs, beaten
- 175g self-raising flour
- 50g desiccated coconut
- 3tbsp milk
- You Will Need:
- 20 cm springform cake tin
- Cover the pineapple in coconut rum and leave for one hour, or overnight. Heat a griddle pan and cook the pineapple on each side for a couple of minutes, until golden and caramelised. Set aside.
- Grease and line a 20cm springform cake tin. Preheat the oven to 180C, Gas Mark 4.
- Beat together the butter and sugar in an electric mixer. Gradually beat in the egg. Fold in the flour, coconut and milk by hand until you have a soft dropping consistency.
- Arrange the pineapple slices in the bottom of the lined tin. Pour over the cake mixture. Bake for 1 hour, until cooked through and springy to the touch.
Top Tip for making Pineapple and coconut cake: To serve this delicious cake as a pudding dish it up while still warm, and top with custard.