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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

  • Thickened cream


  • 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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