Individual coconut & pineapple upside-down cakes

Individual coconut & pineapple upside-down cakes

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(1 ratings)

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Cooking time

Prep: 15 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 6

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
560
protein
6g
carbs
62g
fat
34g
saturates
22g
fibre
2g
sugar
44g
salt
0.88g

Ingredients

For the topping

  • 50g butter, plus extra for greasing
  • 50g soft brown sugar
  • 2 tbsp rum, optional
  • 6 canned pineapples, rings
  • 6 glacé cherries

For the sponge

  • 5oz 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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Method

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

Recipe from Good Food magazine, May 2011

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Comments

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RafaB's picture

This is very good used fresh pineapple and sailor jerry plus a little banana

barbarao's picture

Rodders,
You could just omit the coconut, the full size recipe does not have any. If you want to add something you could add other nuts, like walnuts or pecans.
Hope you enjoy the cooking.

I am planning on making these tomorrow, I cant wait.

rodders99's picture

What could I substitute for coconut (wife does not like)
New to this cooking game as just started at age 68

danicquinn's picture
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This was easy to put together and looks cute. The flavour is nice and I enjoyed it - the rum in the syrup is a great addition. However, The cake itself is quite heavy and a little bit to sweet. I think I'd cut down the sugar and instead put in the juice/syrup from the tinned pineapple, to cut through the the sugary/buttery-ness.

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