Upside Down Coconut And Lime Pineapple Cake

face your tastebuds upside by the side of once this superb pineapple cake.

The ingredient of Upside Down Coconut And Lime Pineapple Cake

• 2 tsp brown sugar
• 200g butter softened
• 1 2 ripe pineapple peeled quartered cored thinly sliced
• 1 1 2 cups 330g caster sugar
• 2 tsp finely grated lime rind
• 4 eggs
• 3 4 cup 110g plain flour
• 1 3 cup 50g self raising flour
• 3 4 cup 60g desiccated coconut
• 3 4 cup 210g greek style yoghurt
• double cream to utility

The Instruction of upside down coconut and lime pineapple cake

• preheat oven to 160c grease and line the base and side of a 20cm round cake pan when baking paper sprinkle brown sugar evenly higher than the base
• melt 20g of butter in a large frying pan exceeding medium heat cook one third of the pineapple for 1 min or until lightly golden transfer to a plate repeat in 2 batches when the steadfast pineapple arrange all the pineapple exceeding the brown sugar in the pan set aside for 5 mins to cool
• use an electric mixer to beat the permanent butter caster sugar and lime rind in a bowl until feeble and creamy accumulate the eggs 1 at a time beating with ease together with each addition go to the accumulate flour coconut and yoghurt and work up to combine spoon the batter exceeding the pineapple and use the incite of a spoon to sleek slick the surface
• bake for 1 1 4 hours or until a skewer inserted in the centre comes out clean set aside for 10 mins in advance turning the cake onto a wire rack to cool bolster following the double cream

Nutritions of Upside Down Coconut And Lime Pineapple Cake

calories: 387 18 calories
calories: 20 grams fat
calories: 13 grams saturated fat
calories: 45 grams carbohydrates
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calories: 5 grams protein
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