Individual Coconut & Pineapple Upside-down Cakes
Feast your eyes on these delightful Pineapple Upside-Down Cakes! Topped with a sweet, rum-infused glaze and vibrant pineapple rings, these individual treats are a sight to behold. Nestled beneath the buttery cake layer is a hint of coconut, adding a tropical twist to each bite. Enjoy these warm delights with a dollop of custard for the perfect indulgent finish.
— Constant Cookbook
Ingredients
- 50g butter , plus extra for greasing
- 50g soft brown sugar
- 2 tbsp rum , optional
- 6 canned pineapples , rings
- 6 glacé cherries
- 5 oz butter , softened
- 140g caster sugar
- 2 large eggs , beaten
- 140g self-raising flour
- 1 tsp baking powder
- 50g desiccated coconut
- 6 tbsp milk
- custard , to serve
Instructions
- 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.
- 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.
- To serve, turn the ramekins upsidedown onto a plate or a bowl and tap gently to release. Serve with custard.
Cook Time
30M
Prep Time
PT15M
Yield
Serves 6
Nutrition
- Calories: 560 calories
- Fat Content: 34 grams fat
- Saturated Fat Content: 22 grams saturated fat
- Carbohydrate Content: 62 grams carbohydrates
- Sugar Content: 44 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 6 grams protein
- Sodium Content: 0.88 milligram of sodium
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