Caramelised Pineapple Upside-Down Cake

Ingredients (serves 8)

• 20g butter
• 1/2 pineapple, peeled, cored, thinly sliced
• 1/4 cup (55g) brown sugar
• 1/4 cup (60ml) dark rum
• 125g butter, softened, extra
• 1 cup (200g) caster sugar
• 3 eggs
• 1/2 cup (75g) plain flour
• 1/3 cup (50g) self-raising flour
• 1/2 cup (45g) desiccated coconut
• 1/2 cup (125ml) coconut milk

Method

1. Preheat oven to 160°C. Grease and line a 20cm round (base measurement) cake pan with baking paper.
2. Melt the butter in a large frying pan over medium-high heat. Add the pineapple and cook for 1-2 minutes or until golden. Sprinkle with brown sugar and cook, turning occasionally, for 1-2 minutes or until sugar dissolves. Add the rum and bring to a simmer. Remove from heat. Arrange the pineapple slices over the base of the prepared pan. Drizzle with pan juices.
3. Use an electric mixer to beat the extra butter and caster sugar until pale and creamy. Add the eggs, one at a time, beating well between each addition. Add the flours, coconut and coconut milk and stir to combine. Spoon over the pineapple and smooth the surface. Bake in preheated oven for 45 minutes or until a skewer inserted in the centre comes out clean. Remove from heat and set aside for 15 minutes before turning onto a wire rack to cool. Serve warm or at room temperature.