Individual coconut & pineapple upside-down cakes

Individual coconut & pineapple upside-down cakes

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Prep: 15 mins Cook: 30 mins

Easy

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: per serving

  • kcal560
  • fat34g
  • saturates22g
  • carbs62g
  • sugars44g
  • fibre2g
  • protein6g
  • salt0.88g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

    For the topping

    • 50g butter, plus extra for greasing
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 50g soft brown sugar
      Sugar

      Sugar

      shuh-ga

      Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

    • 2 tbsp rum, optional
    • 6 canned pineapple rings
      Pineapple

      Pineapple

      pine-ap-pel

      With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…

    • 6 glacé cherries

    For the sponge

    • 140g butter, softened
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 140g caster sugar
    • 2 large eggs, beaten
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 140g self-raising flour
    • 1 tsp baking powder
      Baking powder

      Baking powder

      bay-king pow-dah

      Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

    • 50g desiccated coconut
    • 6 tbsp milk

      Milk

      mill-k

      One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

    • custard, to serve

    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.

    Ads by Google

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.

    Comments (4)

    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
    3

    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.

    Questions (0)

    Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

    Be the first to ask a question about this recipe…

    Tips (0)

    Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

    Be the first to suggest a tip for this recipe…