Caribbean Upside Down Cake
- 30 minutes
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Prep time - 50 minutes
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Cooking time - 6
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Servings - Easy
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Difficulty
Ingredients
Topping
- 6 tablespoons golden syrup, warmed
- 1 tablespoon rum (optional)
- 3 canned pineapple rings, drained and chopped
- 2 bananas, sliced
- 55g (2oz) shredded coconut
Cake
- 115 grams Stork
- 115g (4oz) caster sugar
- 2 medium eggs
- 115g (4oz) self-raising flour
- 1 teaspoon baking powder
Instructions
how_make
- Start by preheating your oven to 160°C, 325°F or gas mark 3.
- Then grease and line an 20cm (8 inch) sandwich tin.
- Pour half of the golden syrup and rum into the tin.
- Pop the pineapple rings, banana slices and coconut on top.
- Sift the flour and baking powder into a mixing bowl, add the remaining ingredients and beat together with a wooden spoon.
- Spoon the mixture into the tin and spread evenly until the fruit is covered.
- Stick it in the oven for 45 â 55 minutes.
- Turn the cake out and remove the paper lining.
- Serve hot or cold with the remaining syrup, a cup of tea or maybe a Caribbean cocktail.
