Pineyappley Upside Downy cake
50g softened butter
50g light soft brown sugar
can of pineapple rings
100g softened butter
100g golden caster sugar
100g self-raising flour (or 100g plain flour and 1 teaspoon baking powder)
1 teaspoon baking powder
1 teaspoon vanilla extract
Heat oven to 180C.
Butter a bundt tin, make sure you cover it well. Put a tablespoon of dessicated coconut in the tin and rotate. Once the coconut has stuck to the butter add more, until the tin is lightly coated. Lose any excess by shaking the tin over the sink.
Beat the butter and sugar together until smooth.
Put teaspoon sized dollops in the bottom of the cake tin.
Arrange pineapple rings on top.
Beat the butter and sugar with 2 or 3 tablespoons of the pineapple syrup with a fork. It's remarkably easy to get it to a soft consistency.
Add all the other stuff and mix well.
Spoon into the tin on top of the pineapple and smooth it so it’s more or less level.
Bake for 35 mins. Leave to stand for 5 mins, then turn out onto a plate.
I made this cake for cake club last week. The combination of coconut and pineapple (and the caramel) works really nicely.