Individual coconut & pineapple upside-down cakes

Name: Individual coconut & pineapple upside-down cakes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 50 grams butter, plus extra for greasing; 50 grams soft brown sugar; 2 Tbsps rum, optional; 6 canned pineapple rings; 6 glacé cherries; 140 grams butter, softened; 140 grams caster sugar; 2 larges eggs, beaten; 140 grams self-raising flour; 1 teaspoon baking powder; 50 grams desiccated coconut; 6 Tbsps milk; 1 serving custard, to serve

Individual coconut & pineapple upside-down cakes is a lacto ovo vegetarian dessert. One serving contains 612 calories, 8g of protein, and 35g of fat. This recipe serves 6. This recipe covers 10% of your daily requirements of vitamins and minerals. If you have pineapple rings, caster sugar, glacé cherries, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. If you like this recipe, you might also like recipes such as Individual Pear Upside Down Cakes, Individual Coconut Cakes, and Pineapple Upside-Down Cakes.

Instructions

First, make the topping. In a small pan heat the butter, sugar and rum (if using), on a low heat until dissolved, bubble for a few mins until slightly thickened. Divide between 6 really well-greased, 200ml ramekins.

Ingredients you will need

Butter

Sugar

Rum

Equipment you will use

Ramekin

Frying Pan

Add a pineapple ring with a glac cherry in the middle to each.

Ingredients you will need

Pineapple

Cherries

Heat oven to 180C/160C fan/gas

Equipment you will use

Oven

Beat together the butter and sugar with an electric whisk until pale and fluffy. Gradually beat in the eggs, then fold in the dry ingredients. Finally stir in the milk and divide the mixture between the ramekins.

Ingredients you will need

Butter

Sugar

Egg

Milk

Equipment you will use

Ramekin

Whisk

Put them on a baking tray and cook for 25-30 mins until risen, golden and springy to the touch.

Equipment you will use

Baking Pan

To serve, turn the ramekins upsidedown onto a plate or a bowl and tap gently to release.

Equipment you will use

Ramekin

Bowl

Serve with custard.

Ingredients you will need

Custard

Equipment

Ingredients

Servings:

50grams

butter, plus extra for greasing 50grams

soft brown sugar 2Tbsps

rum, optional 6

canned pineapple rings 6

glacé cherries 140grams

butter, softened 140grams

caster sugar 2larges

eggs, beaten 140grams

self-raising flour 1teaspoon

baking powder 50grams

desiccated coconut 6Tbsps

milk 1serving

custard, to serve

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cake can be paired with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.