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

Name: 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

www.sainsburysmagazine.co.uk

This fun twist on a retro pineapple upside-down cake recipe is inspired by the piña colada cocktail with coconut and rum

View full recipe on www.sainsburysmagazine.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sainsburysmagazine.co.uk.

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