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Pineapple and Coconut Upside Down Cakes

Huey shares a delicious dessert recipe.

Ingredients

Method

  • 1.

    Preheat oven to 160°C fan forced (180°C normal).

  • 2.

    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.

  • 3.

    Spray 6 dariole moulds (or small soufflé dishes) with oil and evenly spoon in the sugar mixture.

  • 4.

    Then place a pineapple slice and a glace cherry in each one. Set aside.

  • 5.

    Using an electric beater, cream the caster sugar with 140 gm softened butter. Then add the beaten eggs, little by little, continually mixing.

  • 6.

    Add the flour with the milk, coconut and baking powder. Then gently fold using a wooden spoon until well combined.

  • 7.

    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.

  • 8.

    Set aside for about 5 mins, before turning the cakes out onto individual plates. Serve with a dollop of cream.

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» Top Wine Matches For This Recipe

Andrew Graham

Moscato, Sparkling Whites and Sparkling Rose are the best wines to pair with Pineapple and Coconut Upside Down Cakes.

 
 

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