Name: Piña Colada Upside-down Cake
Cook time: 5 h
Yield: 10
Ingredients: FOR THE CAKE; 175g unsalted butter, softened, plus extra to grease; 175g golden caster sugar; 1tsp vanilla bean paste; 3 medium eggs, beaten; 175g self-raising flour; 30g desiccated coconut; Finely grated zest and juice 1 lemon; 50ml rum, we used spiced rum; 2tbsp golden syrup; 300g fresh pineapple (prepared weight), cut into wedges/fingers; TO SERVE; 1tbsp golden syrup 1tbsp rum 15g coconut flakes, toasted

VMG Recipes