Pineapple, lime and coconut upside-down cake

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.

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.

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.