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Pineapple, lime and coconut upside down cake

Pineapple, lime and 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 Feeds 10
  • Ready in 1 hour

Each serving contains

  • Energy
    1856kj 444kcal
  • Fat
    High 37%
  • Saturates
    High 80%
  • Sugar
    High 37%
  • Salt
    Low 5%

% of adult’s reference intake | Carbohydrates per serving : 47g


  • 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


  1. Preheat your oven to 160°C/140°C/gas 4
  2. Grease a 23cm-diameter cake tin (not loose bottomed) with butter
  3. For the pineapple layer, put the caster sugar and 2 tbsp water in a small saucepan over a low heat to dissolve the sugar
  4. Bring to the boil and cook (without stirring) until it has turned a deep caramel, then add the butter and swirl to incorporate
  5. 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
  6. To make the sponge, beat the butter and 200g sugar together until light and fluffy
  7. Beat in the eggs, one at a time, followed by the lime zest, then fold in the flour and coconut
  8. Carefully spoon the mixture over the pineapple and spread out so it’s even, then bake for 35 mins until risen and golden
  9. Meanwhile, mix the lime juice with the extra 1 tbsp sugar and 1 tbsp water, then set aside
  10. 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
  11. Enjoy warm with ice cream or cream

This recipe is by Lola Milne from her cookbook Take One Tin.