Pineapple upside down cake

Some dishes are best left in the 70 ‘s but this one classic.  (Coconut is a modern addition)

Serves 6-8

150 g golden syrup

1 x 432 g tin pineapple slices natural juice, drained, reserving 2 tbsp juice

50 g desiccated coconut

175 g butter, softened

175 g sugar

3 eggs, lightly beaten

175 g self-raising flour

Preheat the oven to 180c/160c fan/gas 4.   

You need one 24 cm (9.5) non-stick ovenproof deep frying.

                                                                                                                                                                          

Place the frying pan oven a medium, and add the golden syrup.  Heat until covering the base of the frying pan.  Add the pineapple slices and arrange neatly.  Sprinkle over half the desiccated and set aside.

Put the butter, sugar, eggs and flour in a bowl and beat together until light and fluffy.  Add the rest of the desiccated coconut and the reserved pineapple juice. 

Spoon the batter evenly over the pineapple and spread carefully so not to disturb the pineapple.  Bake for 35-40 minutes.

To check the cake is cooked press the cake lightly and if it springs back of if a skewer inserted in centre comes out clean and dry, it is done.

Remove from the oven and cool the cake in the pan.  Once the pan is cool enough to handle, ease the cake away from the edges using a plastic spatula and turn the cake out on to a plate. 

ONE PAN 100 BRILLIANT MEALS  Mari Mererid Williams