If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: Forget those old fashioned upside down cakes using tinned pineapple and glace cherries. This version uses fresh pineapple, and the coconut flavour of the cake, perfumed with orange makes this fresh and light that’s perfect any time of the day.
I love buying fresh pineapple and letting it sit out on the kitchen bench for a few days so it gets ripe and juicy. You can actually smell the aroma as you walk in the room. That’s when you know it’s at it’s best. Pineapple is so good for you, full of vitamin C, manganese (good for your joints, bones and your brain), fibre and low in fat. It’s perfect in a fruit salad, fruit kebabs and is a great addition to a smoothy (add it to kale to get the incredible goodness of kale into a sweet delicious drink). But enough with the healthy stuff, let’s make cake! —Liliana
Serves 8 - 10
- 125 grams butter, room temperature, diced
- 180 grams sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 300 milliliters thickened cream
- 260 grams self raising flour
- 100 grams dessicated coconut
- 2 tablespoons finely grated orange rind
- 1/2 fresh pineapple, peeled and cut into fine slices
- 3 tablespoons brown sugar
- Preheat oven to 180 C (160 C fan forced).
- Mix the butter, sugar and vanilla extract together in a bowl and beat with an electric mixer until smooth and creamy. Add the eggs, one at a time, mixing well to incorporate each egg.
- Allow to sit for 5 minutes before inverting onto a cake tray. Now invert again so cake sits the right way up. Peel the baking paper from the top of the cake and allow to cool before serving.