Pineapple Coconut Upside-Down Cake - cooking recipe

Ingredients

1/3 cup brown sugar
1 (15 oz) can pineapple slices in juice, drained, 1/4 cup juice reserved, slices halved
6 1/2 tbsp butter, softened
1/4 cup granulated sugar
2 None eggs, lightly beaten
1 cup self-rising flour, sifted
1/2 cup shredded coconut
None None toasted coconut, to decorate

Preparation

Preheat oven to 350\u00b0F. Lightly grease and line an 8 inch round ring pan with parchment paper.
Sprinkle brown sugar over base of pan. Arrange pineapple slices in pan.
Cream butter and sugar until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Fold in flour and coconut alternately with reserved pineapple juice. Spread mixture over pineapples. Bake for 35-40 mins, until a skewer inserted in the center comes out clean. Let cool in pan for 5 mins then turn out onto a wire rack to cool completely.
Sprinkle with toasted coconut to serve.