Pineapple Upside-Down Cake

Ingredients

Butter 215g

Brown Sugar 95g

Canned Pineapple 1 can

Cherries

Sugar 185g

Eggs 2

Vanilla Essence 1 tsp

Flour and Baking Powder 185g

Flour 60g

Shredded Coconut 30g

Preheat oven to 180°C. Pour the melted butter into a 20cm diameter pan and grease the sides. Sprinkle with brown sugar and stir.

Drain the pineapple juice into a bowl and reserve 1/2 cup. Place the pineapple rings tightly in the pan. Place a candied cherry in the center of each ring.

Whisk the butter and sugar until fluffy, gradually adding the eggs one at a time, beating thoroughly. Add vanilla essence and beat until smooth.

Using a spoon, fold in the sifted flour, coconut flakes, and pineapple juice. Pour the batter into the pan and smooth the surface. Bake for 50-60 minutes or until set. When the cake is done, let it cool for 10 minutes and invert it onto a plate.

Enjoy!