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Caribbean Upside Down Cake
Caribbean Upside Down Cake
Prep time
30 minutes
Cooking time
50 minutes
Servings
6
Difficulty
Easy
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.
