Pineapple upside down cake with a pistachio, coconut and rum caramel.

Pineapple upside down cake with a pistachio, coconut and rum caramel.
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Category: desserts


Serves: 12-16
Prep Time: 20 mins
Total Time: 40 mins

For the top:
60g x Butter
100g x Caster Sugar (granulated works too)
1 x Tablespoon of Rum.
Fresh pineapple cut into mini chunks. 1 cm x 1 cm is good. Approx 3-4 rings. (Canned pineapple works too)
25g x Desiccated Coconut for dusting.
40g x Shelled and peeled Pistachio nuts.
For the cake:
200g All purpose flour
100g x Softened butter.
100g x Golden caster sugar/granulated sugar
2 x Free range large eggs.
1 x Teaspoon baking powder
1 x Teaspoon Vanilla Extract.
1/2 x Teaspoon of salt
40g x Desiccated Coconut.
75-100ml x Whole Milk. (Optional)


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Added 9 years ago by:
Lauren Hackett Lauren Hackett
     15 recipes
1 person cheffed this recipe
Lauren Hackett
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