Piña Colada Upside Down
If rum is your tipple, then this fruity number is for you. Zingy pineapple and coconut is a winning combo in this Caribbean twist on an upside down cake – use any rum you have to hand.
Hands-on time 10min. Cooking time 50min. Serves 10
175g (6oz) unsalted butter,
✶ softened, plus extra to grease 175g (6oz) golden caster sugar
✶ 1tsp vanilla bean paste ✶ 3 medium eggs, beaten ✶ 175g (6oz) self-raising flour ✶ 5tbsp desiccated coconut ✶ Zest and juice of 1 lemon ✶ 75ml (3fl oz) rum – we used ✶ a dark spiced rum 4tbsp golden syrup
✶ 300g (11oz) fresh pineapple, ✶ cut into long wedges Pinch of sea salt flakes
✶ 25g (1oz) coconut flakes, toasted ✶
1 Preheat oven to 180°C (160°C fan) mark 4. Grease and line an 18cm (7in) round cake tin (without a loose bottom).
2 In a large bowl, beat the butter, sugar and vanilla with a handheld whisk until light and fluffy.gradually add the eggs. If the mixture begins to split, whisk in 1tbsp of flour.
3 Fold in the remaining flour, desiccated coconut, lemon zest and juice, and 50ml (2fl oz) rum. Spoon 2tbsp golden syrup over the base of the tin, arrange the pineapple on top and sprinkle with a pinch of sea salt flakes. Spoon over the cake mixture and bake for 40-45min, until golden and springy to the touch. Allow to cool in the tin for a few minutes before turning out on to a serving plate. Leave to cool completely if not serving straight away.
4 Mix the remaining golden syrup and rum in a small bowl until smooth.
5 Once the cake has cooled, spoon over the rum syrup mixture, and top with the toasted coconut to serve. PER SERVING
397cals, 5g protein, 22g fat (15g saturates), 39g carbs (26g total sugars), 3g fibre
GH TIP Any leftover cake will keep for up to 2 days in an airtight container stored in a cool place.