Pineapple Upside Down Cake with Coconut Caramel & Toasted Coconut

Name: Pineapple Upside Down Cake with Coconut Caramel & Toasted Coconut Serves 6+
Total time: 1 h 15 min
Yield: 2
Cuisine: ModOz
Ingredients: 1 tin pineapple slices; 230 g butter; 2 packet brown sugar; 3 eggs; 1 packet basic sponge mix; ⅓ cup milk; 1 tin coconut milk; 1 packet shredded coconut

Serves 6+

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Do you remember this retro classic? We may have taken a few liberties with the original, like adding a coconut caramel sauce. This cake will be sure to impress when you flip it upside-down to reveal the sticky caramel pineapple layer!

Allergens:

Milk

•Egg

•Gluten

•Wheat

•Schwefeldioxide und Sulfite

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time1 hour 15 minutes

Cooking Time

DifficultyEasy

Ingredients

/ Serving 4 people

1 tin

pineapple slices

2 packet

brown sugar

1 packet

basic sponge mix

1 tin

coconut milk

1 packet

shredded coconut

Not included in your delivery

230 g

butter

eggs

⅓ cup

milk

Nutritional Values

Energy (kJ)2245 kJ

Fat36.2 g

of which saturates24.3 g

Carbohydrate54.3 g

of which sugars33.4 g

Protein7.9 g

Sodium572 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Medium Non-Stick Pan

Cooking Steps

• Preheat the oven to 180°C/160°C fan-forced. Grease and line the cake tin with baking paper. • Drain pineapple slices. • Measure out 200g butter (for the cake) and set aside at room temperature to soften. Measure 30g butter (for the sauce) and set aside. • Divide brown sugar into three separate bowls: 200g in one bowl, 60g in another bowl and the remaining 40g in a third bowl.

TIP: Weigh out your ingredients before you start to speed up your prepping time!

• In a medium saucepan, combine the butter (for the sauce) and 40g brown sugar. Cook over medium heat, stirring, until the sugar is dissolved, 2-3 minutes. • Pour sauce into the lined cake tin. Place pineapple slices, in a single layer, on top of the sauce.

• In a large bowl, add 200g brown sugar and butter (for the cake). Beat with electric beaters until light and fluffy, 2-3 minutes. Add eggs, one at a time, and beat until smooth. Using a spoon, fold in the basic sponge mix and milk until just combined. • Pour cake batter into the lined cake tin, covering the pineapple. Bake for 45 minutes to 1 hour. Set aside to cool in the tin, 15-20 minutes.

TIP: Using room temperature butter helps the batter get light and fluffy!

TIP: To check if the cake is done, stick a toothpick or skewer in the centre. It should come out clean.

• Meanwhile, wipe out the saucepan and return to medium heat. • Heat coconut milk and 60g brown sugar, whisking until well combined and turned to caramel, 5-8 minutes. Set aside until thickened.

TIP: The caramel will thicken as it rests!

• Heat a medium frying pan over medium-high heat. Toast shredded coconut tossing, until golden, 2-3 minutes. Set aside. • When the cake has cooled, place a serving plate on top of the cake. Carefully flip cake over and remove the tin to reveal the pineapple top.