Upside-down Pineapple Coconut Cakes
- 225g can pineapple slices, drained
- 1 cup self-raising flour
- 1/3 cup desiccated coconut
- 5 Sanitarium Weet-Bix, crushed
- 1/3 cup caster sugar
- 80g butter, melted, cooled
- 3/4 cup milk
- 1 egg, lightly beaten
- 440g can crushed pineapple, drained
- Preheat oven to 200°C/180°C fan-forced. Lightly grease a 12-hole, 1/3 cup-capacity muffin pan.
- Cut each pineapple slice into four pieces. Divide between pan holes. Place flour, coconut, Weet-Bix and sugar in a large bowl. Stir to combine. Make a well in centre.
- Place butter, milk and egg in a jug. Whisk until just combined.
- Pour milk mixture into well. Add crushed pineapple. Gently stir until just combined (don't over-mix). Spoon batter over pineapple pieces. Bake for 30 minutes or until browned and cooked through. Stand in pan for 5 minutes. Turn pan, top-side down, onto a wire rack. Stand 10 minutes (this helps flatten the bases a little as they cool). Remove pan. Allow to cool. Serve.
Make Upside-down pineapple coconut cakes in advance. Wrap individually in some plastic wrap, then foil. Freeze for up to 3 months.
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