BRING SUNSHINE FLAVOURS TO A GREY DAY

PINEAPPLE AND COCONUT UPSIDE DOWN CAKE

Coconut flakes add a tropical touch to this classic British bake. Serves: 10 Preparation time: 10 minutes Cooking time: 50 minutes

175g unsalted butter, softened, plus extra to grease

175g golden caster sugar

1tsp vanilla bean paste 3 medium eggs, beaten 175g self-raising flour 5tbsp desiccated coconut Zest and juice 1 lemon 75ml dark rum 4tbsp golden syrup 300g fresh pineapple, cut into long wedges

Pinch of sea salt flakes ●● 25g coconut flakes, toasted ●●

1 Preheat oven to 180°C

(160°C fan) mark 4. Grease and line an 18cm round cake tin (without a loose bottom).

2 In a large bowl, beat the butter, sugar and vanilla with a handheld electric 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 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 4045min, 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.