Name: Individual coconut & pineapple upside-down cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: British
Ingredients: 50g butter plus extra for greasing; 50g soft brown sugar; 2 tbsp rum optional; 6 canned pineapple rings; 6 glacé cherries; 140g butter softened; 140g caster sugar; 2 large eggs beaten; 140g self-raising flour; 1 tsp baking powder; 50g desiccated coconut; 6 tbsp milk; custard to serve

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Individual coconut & pineapple upside-down cakes

Individual coconut & pineapple upside-down cakes

Lucy Netherton

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Serves 6

Easy

Prep: 15 mins

Cook: 30 mins

A star rating of 4.6 out of 5.5 ratingsRate

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Retro puds are back! These individual cakes with a cherry on top are a lovely way to finish off a special Sunday lunch

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Ingredients

Nutrition

Units:

MetricUS

For the topping

50g butter

plus extra for greasing
50g soft brown sugar
2 tbsp rum

optional
6 canned pineapple

rings
6 glacé cherries

For the sponge

140g butter

softened
140g caster sugar
2 large eggs

beaten
140g self-raising flour
1 tsp baking powder
50g desiccated coconut
6 tbsp milk
custard

to serve

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Nutrition: per serving

kcal560
fat34g
saturates22g
carbs62g
sugars44g
fibre2g
protein6g
salt0.88g

low

Method

step 1

First, make the topping. In a small pan heat the butter, sugar and rum (if using), on a low heat until dissolved, bubble for a few mins until slightly thickened. Divide between 6 really well-greased, 200ml ramekins. Add a pineapple ring with a glacé cherry in the middle to each.
step 2

Heat oven to 180C/160C fan/gas 4. Beat together the butter and sugar with an electric whisk until pale and fluffy. Gradually beat in the eggs, then fold in the dry ingredients. Finally stir in the milk and divide the mixture between the ramekins. Put them on a baking tray and cook for 25-30 mins until risen, golden and springy to the touch.
step 3

To serve, turn the ramekins upsidedown onto a plate or a bowl and tap gently to release. Serve with custard.

RECIPE TIPS

WANT TO MAKE ONE BIG CAKE?

Spread topping and pineapple in a roughly 18 x 25cm greased baking dish or tin. Spread over sponge and bake at same temperature.

Recipe from Good Food magazine, May 2011

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A star rating of 4.6 out of 5.5 ratings

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