Pineapple and coconut upside-down cake
serves / 10 prep / 30 minutes cook / 1 hour
80g solidified coconut oil 100g (1⁄4 cup) rice malt syrup 60g (1⁄3 cup) coconut sugar 1 tsp vanilla extract 3 eggs 60g coconut flour 45g (1⁄4 cup) brown rice flour 45g (1⁄3 cup) arrowroot (tapioca flour) 45g (1⁄2 cup) desiccated coconut 175ml light coconut milk 2 tsp gluten-free baking powder 2 1⁄2 tsp finely grated fresh ginger Whipped coconut milk, to serve (optional) Extra rice malt syrup, to drizzle (optional) CARAMELISED PINEAPPLE: 1⁄2 small pineapple, peeled 2 tsp coconut oil 1 1⁄2 tbsp rice malt syrup 1. Preheat oven to 180C/160C fan-forced. Line a baking tray with baking paper. Grease the base and side of a 19.5cm (base measurement) springform cake pan and line with baking paper. 2. For the pineapple, halve the pineapple lengthways and remove the core. Thinly slice widthways into 5mm-thick slices. You will need 320g pineapple. Heat the oil and syr-
up in a large non-stick frying pan over medium heat. Add pineapple. Cook, turning, for 4-5 minutes or until lightly caramelised. Transfer to a plate. Set aside to cool. 3. Use electric beaters to beat the coconut oil, syrup, sugar and vanilla in a large bowl until pale and creamy. Beat in 1 egg and 1 tbsp coconut flour until combined (mixture may curdle slightly). Repeat with remaining eggs and coconut flour. Add half the rice flour, arrowroot, desiccated coconut and milk. Stir to combine. Add the baking powder, ginger and remaining rice flour, arrowroot, desiccated coconut and milk. Stir to combine. 4. Arrange the pineapple, overlapping slightly and filling all gaps over the base of the prepared pan. Spoon over the batter and smooth the surface. Place on prepared tray and bake for 55 minutes until a skewer comes out clean. Cool in pan for 15 minutes. Transfer to a wire rack to cool completely. Drizzle with extra rice malt syrup and top with whipped coconut milk, if using.