Pineapple Upside-Down Cake With Maple Caramel

10 Ingredients

1/2 cup desiccated coconut
1 1/4 cup self-raising flour, sifted
2tablespoons thickened cream (to drizzle)
200grams unsalted butter, softened
1teaspoons vanilla extract
1/2 small pineapple, peeled
1 lime, finely zested and 1 tbs juice
2/3 cup pure maple syrup
3 eggs
1/2 cup caster sugar

Nutrition per serving

19% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 4

Preheat oven to 180°C. Grease and line a round 20x8cm cake pan with baking paper. Slice pineapple 3mm thick.

Step 2 of 4

Heat 50g butter and 1/3 cup maple syrup in a large frying pan over medium-high heat. Simmer for 1 minute. Add pineapple and cook for 2 minutes on each side or until lightly caramelised and syrup thickens. Arrange pineapple over base of cake pan, overlapping to cover completely. Pour over remaining syrup.

Step 3 of 4

Place remaining butter and maple syrup with caster sugar in a large bowl. Using an electric mixer, beat until pale and fluffy. Add one egg at a time, beating well. Beat in lime juice and vanilla. Add flour and coconut. Beat on low until just combined.

Step 4 of 4

Spoon batter over pineapple and smooth surface. Bake for 50-60 minutes or until cooked when tested with a skewer. Cool in pan for 10 minutes. Transfer to a wire rack and cool completely. To serve, drizzle with cream and sprinkle with lime zest.