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Today's Recipe

Pineapple Upside Down Cake

Pineapple upside down cake brings back childhood memories for us at SORTED... real comfort school canteen puds. We have given it a modern tropical twist by adding coconut to the recipe... and not just that, but the milk makes the sponge so light and moist that it's almost impossible to overcook.

Ingredients & RecipePrint


  • butter (100g)
  • caster sugar (175g)
  • 2 eggs
  • self-Raising flour (175g)
  • 1 tsp baking powder
  • ½ tin of coconut milk (200ml)
  • handful of desiccated coconut
  • small tin of chopped pineapple, in syrup


preheat oven to 180°C.
line a 900g loaf tin with a sheet of baking or silicon paper.
beat the butter and the sugar together until light and fluffy.
crack in the eggs one at a time and mix in.
sieve in the flour and baking powder and fold through.
pour in the coconut milk and scatter in the desiccated coconut, then stir together.
drain the pineapple of most of its syrup, halve them, then layer across the bottom of the loaf tin.
bake for 50 minutes until golden and firm to touch.
test that the cake is cooked by poking a skewer into the middle of the sponge and checking that it comes out clean.
allow to cool slightly in the tin before turning upside down so that the pineapple becomes the top of the loaf.
serve with hot custard.

makes 8 slices


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