Individual coconut & pineapple upside-down cakes

Individual coconut & pineapple upside-down cakes

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(2 ratings)

Prep: 15 mins Cook: 30 mins


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
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    For the topping

    • 50g butter, plus extra for greasing



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

    • 50g soft brown sugar



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

    • 2 tbsp rum, optional
      Dark rum cocktail with a lime slice



      Rum is a type of spirit based on sugar cane. First produced in the 1600s on slave plantations in…

    • 6 canned pineapple rings



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

    • 140g caster sugar
    • 2 large eggs, beaten



      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



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

    • custard, to serve


    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.

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    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    1st Feb, 2014
    This is very good used fresh pineapple and sailor jerry plus a little banana
    6th May, 2012
    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.
    23rd Jan, 2012
    What could I substitute for coconut (wife does not like) New to this cooking game as just started at age 68
    14th Apr, 2011
    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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