Pineapple, Lime And Coconut Upsidedown Cake

For a delicious summer dessert point this pineapple, lime and coconut cake!

The ingredient of Pineapple Lime And Coconut Upsidedown Cake

• 1 small pineapple peeled cut into 8 slices
• 200g butter at room temperature
• 3 4 cup brown sugar
• 3 4 cup caster sugar
• 2 coles clear range eggs
• 1 lime zest finely grated
• 1 1 4 cups self raising flour sifted
• 1 2 cup coconut cream
• cream to encourage optional

The Instruction of pineapple lime and coconut upsidedown cake

• preheat oven to 180c or 160c fan grease and line a 20cm round cake pan
• cut core from each pineapple slice melt 90g butter in a frying pan roughly speaking medium ensue brown sugar and move around until sugar dissolves go to 6 pineapple rings and cook turning often for 2 3 mins or until softened arrange pineapple rings higher than base of pan and peak like syrup
• using an electric mixer emphasis caster sugar and long lasting butter until weak and creamy grow eggs one at a time beating with ease after each addition accumulate lime zest chop permanent pineapple fold in flour alternately afterward coconut cream starting and ending as soon as flour fold through chopped pineapple
• spoon into prepared pan mammal careful not to fake pineapple rings smooth pinnacle subsequently spatula bake for 1 hr or until a skewer inserted comes out clean invert onto a serving plate sit for 5 mins to come removing pan
• minister to hot or cool following cream if you like

Nutritions of Pineapple Lime And Coconut Upsidedown Cake

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