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Pineapple and Coconut Upside Down Cake


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Ingredients

8 portion(s)

Base

  • 60 g Butter
  • 95 g brown sugar
  • 4-6 slices Pinapple, Fresh or tinned

Cake

  • 120 g icing sugar
  • 120 g Butter
  • 2 eggs
  • 1 teaspoon vanilla essence
  • 180 g Self Raising Flour
  • 120 g Milk
  • 40 g Desiccated Coconut
  • 6
    7h 0min
    Preparation 1h 0min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
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Recipe's preparation

    Base
  1. Preheat oven to 180 degrees C.  Grease and line a 20cm spring form cake tin with baking paper

  2. To prepare base, cream the butter and brown sugar for 20 seconds on speed 5.  

  3. Spread over the base of the cake tin.

  4. Arrange the pineapple over the base and set aside.

  5. Cake
  6. Cream together the remaining butter and sugar that was milled for 20 seconds on speed 5

  7. Set to speed 5 and add eggs one at a time through the hole in lid.  Should take about 30 seconds.

  8. Add vanilla essence, flour and milk and mix for 10 seconds on speed 5.  Scrape down sides and then mix for 5 seconds on speed 5. 

  9. Spread the cake mixture over the base.  Bake for 45-50 minutes.  Cool in the tin for 15 minutes, then turn out. 

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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