#17 Pineapple Upside-Down Cake

Preparation time: twin 15 minutes

Total cooking time: 45 minutes

Makes: 20 cm round cake standard size cake tin

Ingredients

7 grams butter, melted

1 tbsp desiccated coconut

Quarter cup soft brown sugar

440 g can sliced pineapple, drained

90 g of butter, cut into chunks

Half cup caster sugar

Two eggs, lightly beaten

1 teaspoon vanilla essence 1 cup self-raising flour

1 cup coconut milk

This cake is often served with custard or cream.

How to prepare the pineapple upside-down pudding

Preheat the oven to 180°C (350°F). Brush 20 cm ring tin with melted butter or oil and sprinkle with coconut and sugar. Cut the pineapple slices in half and arrange them over the coconut in the cake tin.

Beat butter and sugar together in a small bowl until light and creamy. Add the eggs gradually, beating them well after each addition. Add the vanilla essence and stir through.

Transfer the mixture to a large mixing bowl. Using a metal spoon, fold in the sifted flour alternately with the coconut milk, taking it in turns. Stir until the greedier ingredients are just combined and mix until it is almost smooth.

Carefully spoon into the prepared tin, and smooth the surface of the flat edge of a knife.

Bake for 45 minutes or until a skewer comes out clean when it’s inserted into the centre of the pudding leave the cake in the tin for 5 minutes before turning it onto a serving plate. Serve with custard or cream.

Optional decorative: glace cherries as a garnish when placed in the tin with the pineapple.