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Pineapple & coconut upside down cakes

Method

  • Preheat oven to 160°C fan forced (180°C normal).
  • Put 50 gm butter with the brown sugar and rum into a heavy-bottomed pot and gently cook for a few minutes until lightly thickened.
  • Spray 6 dariole moulds (or small soufflé dishes) with oil and evenly spoon in the sugar mixture. Then place a pineapple slice and a glace cherry in each one. Set aside.
  • Using an electric beater, cream the caster sugar with 140 gm softened butter. Then add the beaten eggs, little by little, continually mixing.
  • Add the flour with the milk, coconut and baking powder. Then gently fold using a wooden spoon until well combined.
  • Evenly spoon the dough into each mould and place them in a large baking tray. Then cook in the oven for about 25-30 mins until risen and springy.
  • Set aside for about 5 mins, before turning the cakes out onto individual plates. Serve with a dollop of cream.

Ingredients

  • 190 gm unsalted butter
  • 50 gm brown sugar
  • 2 tbsp dark rum (optional)
  • cooking oil spray
  • 6 canned pineapple rings
  • 6 glace cherries
  • 140 gm caster sugar
  • 2 large eggs, lightly beaten
  • 140 gm self-raising flour
  • 6 tbsp full cream milk
  • 50 gm desiccated coconut
  • 1 tspn baking powder
  • thickened cream

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm