and coconut upside down cake

This is my 100th post. Who would’ve thought the old girl had so many words in her? Not me. I thought it’d last 3 months before I gave up, but apparently I’m a shameless attention seeker. Thanks for bearing with me.

Because it’s an anniversary, this post needs a cake – you can’t have a celebration without a cake, not on this blog. But it’s austerity January (not that my bank account has noticed) and I’ve decided to start using up the tins, packets and unlabelled things that haunt my cupboards.

The first mouldering items I’ve rescued from the gloom are two tins of pineapple rings in juice, along with a few glacé hardening in their last licks of syrup and half a packet of desiccated coconut. Together they make a retro fabulous cake.

Pineapple and coconut upside down cake
Serves 6

TOPPING:
50g butter
50g light brown soft sugar
7 pineapple rings in syrup or natural juice (syrup reserved)
6-8 glacé cherries
SPONGE:
125g unsalted butter
125g light brown soft sugar
3 medium eggs
1 tsp vanilla extract
100g self raising flour
1 tsp powder
75g sweetened desiccated coconut
2 tbsp stem ginger syrup (optional, if you have pineapples in syrup, use that instead)

1 Preheat the oven to gas mark 4/180°C/fan oven 160°C. For the topping, beat together the butter and brown sugar and then smear over the base and half the way up the sides of a 20cm square cake tin. Lay the pineapple over the sugar and butter, halving if necessary, and place a cherry in the middle of each gap, halving a couple if need be.

2 To make the sponge, beat the butter and sugar together for a couple of minutes until light and fluffy. Beat in the eggs, one at a time, then beat in the vanilla extract. Sift in the flour and baking powder, then stir in the coconut and ginger syrup or syrup from the pineapple tin.

3 Scrape the batter into the cake tin and bake for 30-40 minutes until the cake is golden, risen and firm to the touch. Let it stand for 5 minutes in the tin, then turn out onto a serving plate. Serve warm with vanilla ice cream.

Tagged with: BakingCakesCherriesEnglishPineapple
 

11 Responses to Pineapple and coconut upside down cake

  1. Giles says:

    That looks delicious 🙂 was it easy to put together?

  2. Jones says:

    haharr love it! Feel like I’m in an episode of Life on Mars. Except with the internet.

  3. Ah the glorious Pineapple Upside down cake. I started making these again after seeing them in Nigella Express a couple of years ago. Cannot believe you’ve missed the opportunity to throw booze in it and make it Pina Colada Upside Down Cake!!

    • ginandcrumpets says:

      I know, unlike me, isn’t it? But the idea was that I’d start using stuff up from the cupboards. If I bought rum to go in the cake, I’d just be adding an item to the cupboards and that won’t do at all.

  4. Sue says:

    Congrats on the 100th post!

  5. Helen says:

    That IS a retro fabulous cake. A very happy anniversary to G and C!

  6. mangocheeks says:

    It is a beautiful looking cake celebrating your 100th post in style.
    I need to check out my storecupboards too, if I find a tin of pineapples, I’ll sure be tempted to make these.

  7. Lizzie says:

    It looks great! love retro.

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