zoom Pineapple, lime and coconut upside-down cake
  • Print A4 A5
    • Close

    Save to your scrapbook

    Pineapple, lime and coconut upside-down cake

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Pineapple, lime and coconut upside-down cake

    • Vegetarian
    • Preparation time: 40 minutes
    • Cooking time: 1 hour, plus cooling
    • Total time: 1 hour 40 minutes, plus cooling

    Serves: 12

    Ingredients

    1 Waitrose Large Pineapple, peeled, quartered, cored and cut into 2cm slices (about 500g chopped weight)
    150g light brown muscovado sugar
    ½ x 160ml can coconut cream
    1 lime, juice

    Coconut lime cake

    115g unsalted butter, softened
    120g light brown muscovado sugar
    3 Waitrose British Blacktail Large Free Range Eggs
    ½ x 160ml can coconut cream
    50g desiccated coconut
    200g self-raising flour
    1 lime, zest 

    Method

    1. Preheat the oven to 180˚C, gas mark 4; grease the sides of a 23cm solid round cake tin (or 20cm solid square cake tin). Put the pineapple and brown sugar in a large pan over a medium-low heat. Allow the sugar to melt, then simmer for 5-6 minutes, turning the pineapple to coat. Lift out the pineapple; put in a sieve set over a jug. Simmer the pan syrup for 5 minutes, then whisk in the coconut cream, a pinch of salt and the lime juice, simmering for another 2-3 minutes until deep amber and caramelly; tip into the base of the tin.

    2. In a separate bowl, cream the butter and sugar using electric beaters until light and fluffy, about 3-4 minutes. Beat in the eggs, one at a time, then beat in the coconut cream and any juices from the sieved pineapple. Fold in the desiccated coconut, flour, lime zest and a pinch of salt until you have a smooth batter.

    3. Arrange the pineapple over the base of the tin, then tip over the batter. Bake for 45-50 minutes until golden and a skewer inserted into the centre comes out clean. Run a knife around the edges of the cake, then cool for 15 minutes. Carefully invert onto a plate and serve warm with cream, if liked. 

     

    Cook’s tip
    Add a glug of dark spiced rum to the caramel and the cake batter for an adult version.

    Your recipe note

    Edit your recipe note

    This recipe appeared within the March 2018 recipe card collection. 
    Recipe cards are free to pick up every month in Waitrose stores

    Comments

    Average user rating

    3 stars

    Glossary