Pineapple and coconut upside-down cake

Signed by: Edd Kimber

Prep work



Nostalgic cake

A modern version of a great 70s classic: upside-down cake with slices of pineapple Originally a very 70s recipe made with tinned pineapple and glacé cherries this version is that classic updated, made with a coconut infused cake and using fresh pineapple.


  • - coconut cake
  • 115 g unsalted butter, room temperature
  • 210 g plain flour
  • 2 tsp baking powder
  • Pinch of salt
  • 200 g caster sugar
  • Zest of 2 limes
  • 2 large eggs
  • 1 tsp vanilla bean paste
  • 120 ml coconut milk
  • - topping
  • 30 g unsalted butter
  • 30 g light brown sugar
  • 15 g honey
  • 1 small pineapple

Preheat the Twelix Oven to 170°C on the "Forced Air" setting and lightly grease a deep 20 cm cake tin, lining the base with parchment paper.

To make the topping, place the butter, sugar and honey into a small saucepan and heat gently until melted and combined. Pour this into the prepared pan and spread into an even layer, setting aside for the moment. To prepare the pineapple, cut the top and bottom from the pineapple and slice off the skin from the sides. Cut the pineapple through the core and then remove the core from each quarter. Cut each quarter into 0.5 cm thick slices and layer inside the pan in concentric circles (outside edge facing the edge of the pan), overlapping each layer so the cake batter won’t peek through. Set the cake pan aside whilst you make the batter.

Place the butter and sugar into the bowl of the Artisan Stand Mixer fitted with the paddle attachment and beat together for about 10 minutes or until light and fluffy. Meanwhile mix together the flour, salt and baking powder. Add the eggs one at a time beating until fully combined before adding the second. Add half of the flour mixture, mixing briefly on slow speed until just incorporated. Add the coconut milk and mix to combine. Add the remaining flour mixture and beat on medium speed until just combined. Scrape the cake batter into the prepared pan and gently level out, trying not to disturb the pineapple on the bottom.

Bake the cake in the preheated oven for about 50-55 minutes or until a skewer inserted into the middle of the cake comes out clean. Allow to cool in the pan for five minutes before inverting onto a wire rack and carefully peeling off the parchment paper revealing the pineapple beneath.

To finish decorate the edges with a little extra desiccated coconut and grate over a little lime zest.


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