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Pineapple, lime and coconut upside down cake
https://www.coop.co.uk/recipes/pineapple-lime-coconut-upside-down-cake
This pineapple upside down cake is given a tropical twist with additions of lime and desiccated coconut - a Sunday pudding with a difference
-
Feeds 10
-
Ready in
1
hour
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 47g
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Ingredients
- 200g unsalted butter, softened, plus extra for greasing
- 200g Co-op Fairtrade light brown soft sugar, plus 1 tbsp
- 4 Co-op British free range eggs
- Zest and juice of 2 limes
- 200g Co-op self raising flour
- 50g desiccated coconut
- Ice cream or cream, to serve
For the pineapple layer:
- 100g Fairtrade caster sugar
- 40g unsalted butter
- 2 x 227g cans Co-op pineapple slices in pineapple juice, drained
Method
- Preheat your oven to 160°C/140°C/gas 4
- Grease a 23cm-diameter cake tin (not loose bottomed) with butter
- For the pineapple layer, put the caster sugar and 2 tbsp water in a small saucepan over a low heat to dissolve the sugar
- Bring to the boil and cook (without stirring) until it has turned a deep caramel, then add the butter and swirl to incorporate
- Pour into the prepared cake tin to create an even layer, then set aside to cool for a few minutes; place the pineapple rings on top
- To make the sponge, beat the butter and 200g sugar together until light and fluffy
- Beat in the eggs, one at a time, followed by the lime zest, then fold in the flour and coconut
- Carefully spoon the mixture over the pineapple and spread out so it’s even, then bake for 35 mins until risen and golden
- Meanwhile, mix the lime juice with the extra 1 tbsp sugar and 1 tbsp water, then set aside
- Once the cake comes out of the oven, leave it to stand for 5 mins, then turn out on to a plate and drizzle over the lime juice mixture
- Enjoy warm with ice cream or cream
This recipe is by Lola Milne from her cookbook Take One Tin.
