Tropical upside down pineapple cake

Tropical upside down pineapple cake

4.2 32 ratings

Prep. 10 min

Total 1 h 10 min

12 portions

Ingredients

salted butter plus extra to grease
50 g
brown sugar
80 g
fresh pineapple ripe, peeled, cored and thinly sliced
1
eggs
2
grapeseed oil
100 g
caster sugar
150 g
yoghurt
100 g
coconut milk
200 g
coconut essence
¼ tsp
plain flour
300 g
baking powder
2 tsp
sea salt
2 pinches
whipped cream to serve

Difficulty

easy

Nutrition per 1 portion

Sodium 126.1 mg

Protein 4.6 g

Calories 1485.3 kJ / 355 kcal

Fat 15.3 g

Fibre 1.7 g

Saturated Fat 5.7 g

Carbohydrates 49.6 g

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Also featured in

Summer Harvest 14 Recipes
Australia and New Zealand

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