Tropical pineapple upside-down cake recipe | delicious. magazine
Turn any frown upside-down with this scrumptious recipe for tropical upside-down cake made with juicy pineapple and dessicated coconut.
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.deliciousmagazine.co.uk.
Ingredients
- For the pineapple topping
- 2 tbsp soft light brown sugar
- 30g unsalted butter, softened, plus extra for greasing
- Small tin (about 227g) pineapple rings in juice, drained and juice reserved
- 4 glacé or maraschino cherries, halved
- For the sponge
- 175g unsalted butter at room temperature
- 175g caster sugar
- 175g self-raising flour
- 3 large free-range eggs
- 50g desiccated coconut
- ½ tsp vanilla bean paste
- Pinch ground cinnamon
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