Pineapple Upside-Down Cake

Name: Pineapple Upside-Down Cake
Yield: Serves 8
Ingredients: 30 g (1 oz/⅓ cup) desiccated coconut; 2 eggs, lightly beaten; 170 g (6 oz/¾ cup) caster (superfine) sugar; 60 g (2¼ oz/½ cup) plain (all-purpose) flour; 185 g (6½ oz/1½ cups) self-raising flour; 1 teaspoon vanilla extract; 440 g (15½ oz) tin pineapple rings in juice; 6 red glacé cherries; 125 g (4½ oz) unsalted butter, extra, softened; 90 g (3¼ oz) unsalted butter, melted; 95 g (3¼ oz/½ cup) soft brown sugar

Preparation info

Serves
8

Difficulty
Medium

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

90 g (3¼ oz) unsalted butter, melted
95 g (3¼

Cake
Vegetarian

Method

Preheat the oven to 180°C (350°F/Gas 4). Pour the butter into a 20 cm (8