This is the first upside down cake I have ever made. I really should have tried one sooner – they’re easy to make, delicious and so pretty! The pineapple and coconut give this cake a tropical vibe. It’s a lovely light and fruity cake which can be enjoyed anytime you want a little taste of summer.

Coconut & Pineapple Upside Down Cake

Topping
1 x 450g can pineapple rings (reserve the juice)
8 maraschino cherries (stalks removed)
1/4 cup brown sugar
2 tbsp of reserved pineapple juice
2 tbsp dark rum*

Cake
1 cup (120g) desiccated coconut
1 cup (175g) self-raising flour
1/2 cup (100g) caster sugar
1/8 tsp salt
1 cup (250ml) coconut milk

Preheat the oven to 180C (350F). Line the base of a 20cm (8 inch) cake tin.

Arrange the pineapple rings and cherries on the base of the cake pan. Set aside.

Place the brown sugar, pineapple juice, and rum in a small saucepan. Heat until hot, thick, and syrupy. Gently pour over the pineapple slices.

For the cake, mix together in a bowl the coconut, flour, sugar, and salt. Add the coconut milk and stir until just combined. Spoon the cake batter over the pineapple slices; smooth.

Bake in the oven for approximately 35 minutes. Cool in the tin.

*if you don’t wish to use rum simply add more of the reserved pineapple juice.