This was inspired by Milton’s mom Ms. Jenny’s Pineapple Upside-Down Cake, it got me thinking I know BBC1 likes coconut sponge and the two flavours go together so lets try…

Ingredients:
425g/14 oz tin of Pineapple rings
110g/4oz self-raising flour
1 teaspoon of baking powder
110g/4oz soft butter
110g/4oz caster sugar
2 large eggs
25g/1oz of desiccated coconut
50g/2oz light brown sugar

Method:
Butter and line the bottom of a 20cm/8inch round deep pie dish with greaseproof paper.
Preheat the oven 170c (160c fan)
In a medium bowl cream the butter and caster sugar together until you get a light fluffy mixture then add the eggs one at a time while whisking, the mixture may look like it is curdled but just keep the whisking going until it comes together and you have a smooth loose mixture, with a large metal spoon add the coconut, mix the baking powder into the flour and incorporate this into the egg mixture, you should have a thick sponge mix that just falls of the spoon.
On top of the greaseproof paper sprinkle the light brown sugar the drain the juice from the tin of pineapple and place the first ring in the centre and then the next ring butting up to the edge of the first ring laying it outwards, continue this until you have covered the bottom, then spoon on the sponge mixture over the pineapple until they are all covered and the top is even.
Place on the middle shelf of the oven and cook for 30 to 35 minutes or until a skewer comes out clean, leave to cool for 5/10 minutes then run a plate knife around the edge to loosen the sponge, place a plate on top of the sponge and in one movement turn the whole thing upside down, peel off the greaseproof paper and enjoy.

Many thanks to Ms. Jenny for providing the inspiration…