Pina Colada Upside-Down Cake

8-10
Servings
20m
Prep Time
60m
Cook Time
1h 20m
Ready In


"From our Saturday newspaper The Weekend West. Timesare are estimated."

Original recipe yields 8-10 servings
OK

Nutritional

  • Serving Size: 1 (240.1 g)
  • Calories 542.9
  • Total Fat - 28 g
  • Saturated Fat - 14.9 g
  • Cholesterol - 386.8 mg
  • Sodium - 164.2 mg
  • Total Carbohydrate - 60.4 g
  • Dietary Fiber - 3.6 g
  • Sugars - 37.3 g
  • Protein - 15.6 g
  • Calcium - 81.4 mg
  • Iron - 2.6 mg
  • Vitamin C - 2.4 mg
  • Thiamin - 0.2 mg

Step 1

Grease a large, straight-sided loaf pan (top measuring15cm x 23.5cm x 9cm deep) and line base and sides with baking paper, extending paper 4cm above pan edges.

Step 2

Pour melted butter over base of prepared pan and sprinkle with sugar.

Step 3

Drain pineapple, reserving 1/4 cup of the syrup and cut slices in half and arrange slices, slightly overlapping, over sugar to cover the base.

Step 4

To make cake, beat butter, sugar and essence in small bowl of an electric mixer until fluffy and then beat in eggs, one at a time until combined and transfer to a large bowl.

Step 5

In two batches, stir in flour, milk and reserved syrup until combined and now stir in coconut and spoon mixture into prepared pan and smooth over top.

Step 6

Cook in a moderately slow oven (160C) for about 1 hour, or until a skewer inserted into the centre comes out clean, remove and lt stand cake in pan for 20 minutes before turning out onto a serving plate.

Step 7

Sprinkle toasted coconut chips over cake and serve warm or at room temperature with ice-cream.

Tips & Variations


  • TIP! You may need to trim top of cake to sit flat once turned out. Try replacing coconut essence with rum essence. To toast coconut, spread over an oven tray and cook in a moderately slow oven (160 C) for about 3 to 5 minutes, or until light golden.

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