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Triple Tropical Upside Down Cake


175g all purpose flour
150g sugar
100g coconut oil
2 eggs
1 tsp baking powder
½ tsp salt
50g unsweeten desiccated coconut
200ml light coconut milk
½ tin of sliced pineapple


preheat oven to 355°F
line loaf tin with wax or baking paper
beat sugar and coconut oil together
crack in one egg at a time to the sugar and oil mixture
sieve flour, baking powder and salt to the mixture, fold well
pour in coconut milk and add in desiccated coconut and mix well
slice pineapples into half and line them on the wax/baking paper in the loaf tin
add in cake mixture on top of the pineapple
bake for 45-50 minutes
insert a toothpick to ensure the cake is fully baked, let it cool
slice and enjoy with a scoop of coconut ice cream

#P&Y Tips:

lightly toast the desiccated coconut to give the cake an extra toasted flavour

serve the cake warm with some caramel sauce or homemade custard would also be great

Written by potsandyams

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