Upside-down Pineapple Cake with Toasted Coconut Cream

A little bit of what you fancy always does you good, and it’s always worth eating something that makes you happy on a Wednesday. Or any other day for that matter! This enticing pineapple upside-down cake looks very impressive, but is actually very easy to make. The hardest part is trying to stick to just the one piece!

Upside Down Pineapple & Ginger Cake with Toasted Coconut Cream


  • 40 gms melted butter
  • ½ cup golden syrup
  • 1 teaspoon ground ginger
  • ¼ cup brown sugar
  • 6 drained pineapple rings
  • 1 cup self-raising flour
  • ½ teaspoon baking soda
  • 1 cup brown sugar
  • 1 egg
  • ½ cup milk
  • 1 teaspoon mixed spice
  • ¼ cup oil

For the Toasted Coconut Cream:

  • ½ cup Greek style yogurt
  • 1 cup whipped cream
  • ¼ cup toasted coconut
  • Extra golden syrup, to serve


  1. Preheat the oven to 180 degs and line the base of a 21 cm cake tin with baking paper.
  2. Combine the melted butter, golden syrup, ginger and sugar and mix until smooth. Pour the mixture into the lined tin, and arrange the pineapple slices onto of the golden syrup sauce.
  3. In the food processor combine the flour, baking soda, sugar, egg. milk, spice and oil and blend well. Pour the cake batter over the pineapple, and bake for 30-40 minutes until puffed and golden and set in the centre.
  4. Leave to stand 5 minutes then invert onto a platter.

For the cream:

Combine the yogurt and whipped cream and top with toasted coconut. Serve the cake warm with the coconut cream and drizzle with extra golden syrup


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