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Pineapple and Coconut Upside Down Cakes
Huey shares a delicious dessert recipe.
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
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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.