Upside Down Pineapple Cake

Name: Upside Down Pineapple Cake
Ingredients: 125 grams butter, room temperature, diced; 180 grams sugar; 1 teaspoon vanilla extract; 2 eggs; 300 milliliters thickened cream; 260 grams self raising flour; 100 grams dessicated coconut; 2 tablespoons finely grated orange rind; 1/2 fresh pineapple, peeled and cut into fine slices; 3 tablespoons brown sugar

10 ingredients

6 steps

Ingredients

125 grams butter, room temperature, diced
180 grams sugar
1 teaspoon vanilla extract
2 eggs
300 milliliters thickened cream
260 grams self raising flour
100 grams dessicated coconut
2 tablespoons finely grated orange rind
1/2 fresh pineapple, peeled and cut into fine slices
3 tablespoons brown sugar

Directions

1

Preheat oven to 180 C (160 C fan forced).
2

Mix the butter, sugar and vanilla extract together in a bowl and beat with an electric mixer until smooth and creamy. Add the eggs, one at a time, mixing well to incorporate each egg.
3

Add the cream and mix until smooth
4

Fold through the flour, coconut and rind and mix to form a smooth batter.
5

Line a 20cm round cake tin with baking paper. Sprinkle the base with brown sugar and lay the pineapple evenly. Top with batter and smooth. Cook for 45 minutes or until a skewer inserted comes out clean.
6

Allow to cool for 20 mintes before inverting. Peel the baking paper from the top of the cake and allow to cool before serving.