Pineapple coconut upside-down cake

  • 20 mins preparation
  • 40 mins cooking
  • Serves 10
  • Print


Pineapple coconut upside-down cake
  • 1 440g can pineapple slices in juice
  • 1/3 cup firmly packed brown sugar
  • 90 gram softened butter
  • 1/2 cup caster sugar
  • 2 eggs, lightly beaten
  • 1 cup self-raising flour, sifted
  • 1/2 cup desiccated coconut
  • toasted shaved coconut, to decorate


Pineapple coconut upside-down cake
  • 1
    Preheat oven to moderate, 180°C. Lightly grease and line a 20cm round ring pan with baking paper.
  • 2
    Drain pineapple, reserving 1/4 cup juice; cut slices in half.
  • 3
    Sprinkle brown sugar over base of pan. Arrange pineapple over sugar, just touching.
  • 4
    In a bowl, using an electric mixer, beat butter and sugar together until pale and creamy. Add eggs, one at a time, beating well after each addition.
  • 5
    Lightly fold in flour and coconut alternately with reserved pineapple juice; spread mixture over pineapple.
  • 6
    Bake 35-40 minutes, until cooked when tested. Cool in pan 5 minutes. Turn onto a wire rack to cool completely. Sprinkle with toasted shaved coconut to serve.

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