Pineapple & rum upside-down cake

SERVES 8-10

PREP 30 MINS

COOK 1 HOUR

• ¾ cup, plus 1 cup extra, caster sugar

• 2T dark rum • 2T water

•½ pineapple, peeled, halved lengthways, cored, thinly sliced

• 200 g butter, softened • 3 eggs

•1½t vanilla extract

•1¼cups self-raising flour

•1cup toasted macadamia nuts,

finely processed COCONUT CUSTARD

• 400ml coconut milk (one can)

•½cup thick cream

•4 egg yolks

•½cup caster sugar

METHOD

1. Preheat the oven to moderate, 180°C. Lightly grease and line a 22cm round cake tin.

2. In a medium saucepan, combine sugar, rum and water. Stir over low heat until sugar dissolves. Boil, without stirring, 5-6 minutes until golden (brushing down sides). Pour into the tin, swirling to coat the base. Arrange pineapple slices on top, overlapping slightly.

3. In a bowl, cream butter and extra sugar together with an electric mixer. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Fold combined flour and nuts through. Spoon into tin, smoothing surface.

4. Bake for 10 minutes. Reduce oven to moderately slow, 160°C.

Bake 45-50 minutes until cooked when tested with a skewer.

5. COCONUT CUSTARD In a saucepan, bring combined coconut milk and cream to boiling point. In a large bowl, whisk yolks and sugar together until pale. Gradually whisk in milk mixture. Return to a clean pan. Stir on low, until mixture thickens and coats back of a wooden spoon. (Do not boil.)

6. Carefully invert the cake pan onto a serving plate. Set aside for 5 minutes, then gently lift off the pan. Serve in wedges with custard. ●