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  1. Home
  2. Baking

Upside-Down Pineapple Coconut Cake

This new twist on an old favourite will be the best thing you bake all week! - by Mel Burge
  • 04 Nov 2019
Upside-Down Pineapple Coconut Cake
Prep: 25 Minutes - Cook: 65 Minutes - Easy - Serves 8
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TIP! Cake can be served warm or at room temperature. It can be made up to one day ahead. Keep in an airtight container, at room temperature. For a change, try serving with custard or softly whipped cream. 

Ingredients

125g unsalted butter, chopped, at room temperature

2/3 cup firmly packed brown sugar

2 teaspoons vanilla bean paste

2 eggs, at room temperature

165ml can coconut milk (2/3 cup)

1 1/3 cups self-raising flour

1 teaspoon ground cinnamon

½ cup desiccated coconut

Vanilla ice-cream, to serve

TOPPING

¾ cup firmly packed brown sugar

2 cups frozen pineapple pieces (250g)

Method

  1. Grease a 20cm round cake pan. Line base and side with baking paper, extending paper 2cm above pan edge. 

  2. To make topping, sprinkle sugar evenly over base of prepared pan. Scatter frozen pineapple in a single layer over sugar in pan. 

  3. Beat butter, sugar and vanilla in a small bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Transfer to a large bowl. 

  4. In two batches, add milk and combined sifted flour and cinnamon, stirring until combined. Stir in coconut. Spoon over pineapple in pan. Smooth over top. 

  5. Cook in a moderately slow oven (160C) for about 1 hour and 5 minutes, or until cooked when a skewer inserted into the centre comes out clean. Stand cake in pan for 20 minutes. 

  6. Turn out warm cake onto a plate. Serve with ice-cream. 

  • Baking
  • upside down cakes
  • pineapple
Mel Burge
Mel Burge
Mel Burge is a contributor to New Idea Food. She has a passion for all things food but specialises in baking and cake decorating. Mel loves to travel the world, eat delicious food and drink cocktails with her friends.

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