The best upside-down cake

Step 1

Preheat the oven to 180ºC, gas mark 4 and line the base of a deep, 20cm round cake tin with a circle of baking parchment large enough to come a few centimetres up the inside of the tin (see tip – this will stop the syrup leaking out if the tin is loose-bottomed).

Step 2

Tip the reserved 100ml pineapple syrup into a small frying pan or saucepan and add the caster sugar. Cook over a medium heat, stirring often, for 8-10 minutes, or until the mixture turns a deep caramel colour. Remove from the heat and stir in 1 tbsp rum, the lemon juice and 2 tbsp of the desiccated coconut. Pour into the lined tin and spread with a spatula so it coats the bottom.

Step 3

Place 1 whole pineapple ring at the centre of the tin, then cut the remaining rings in ½ and arrange in the tin around the middle ring. If you need to make a second layer to use up the pineapple, that’s fine. Set aside while you prepare the cake batter.

Step 4

Beat together the butter with the brown sugar using an electric whisk, until light and fluffy, then add the eggs. Beat well before adding the flour, remaining coconut and the remaining 1 tbsp rum, then mix again until smooth. Spoon the mixture over the top of the pineapple and spread evenly using a spatula.

Step 5

Place on a baking sheet, then bake for 50 minutes-1 hour, or until a skewer inserted into the centre comes out clean. Allow to cool in the tin for 10 minutes, before carefully inverting onto a plate. Remove the tin and baking parchment, then serve warm.