Piña colada upside-down cake recipe | Sainsbury`s Magazine

Ingredients

• 225g soft butter, plus extra to grease
• 225g caster sugar
• grated zest of 2 limes
• 4 large eggs
• 225g self-raising flour
• ½ tsp fine sea salt
• 2 tsp baking powder
• 50g desiccated coconut
• 3 tbsp white rum
• 75g butter
• 150g light brown sugar
• 2 tbsp white rum
• 30g desiccated coconut
• 10 pineapple slices in juice (from 2 x 432g tins)
• the reserved pineapple juice
• juice of 1 lime
• 50g caster sugar
• 2-3 tbsp white rum
• 1 tsp vanilla extract