recipe of ultimate Upside-down pineapple coconut cakes

How is everything going? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Upside-down pineapple coconut cakes. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Upside-down pineapple coconut cakes is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Upside-down pineapple coconut cakes is something that I’ve loved my entire life.

Table of Contents


  • 225g can pineapple slices, drained
  • 1 cup self-raising flour
  • 1/3 cup desiccated coconut
  • 5 Sanitarium Weet-Bix, crushed
  • 1/3 cup caster sugar
  • 80g butter, melted, cooled
  • 3/4 cup milk
  • 1 egg, lightly beaten
  • 440g can crushed pineapple, drained


  • Step 1
    Preheat oven to 200C/180C fan-forced. Lightly grease a 12-hole, 1/3 cup-capacity muffin pan.
  • Step 2
    Cut each pineapple slice into four pieces. Divide between pan holes. Place flour, coconut, Weet-Bix and sugar in a large bowl. Stir to combine. Make a well in centre.
  • Step 3
    Place butter, milk and egg in a jug. Whisk until just combined.
  • Step 4
    Pour milk mixture into well. Add crushed pineapple. Gently stir until just combined (don’t over-mix). Spoon batter over pineapple pieces. Bake for 30 minutes or until browned and cooked through. Stand in pan for 5 minutes. Turn pan, top-side down, onto a wire rack. Stand 10 minutes (this helps flatten the bases a little as they cool). Remove pan. Allow to cool. Serve.

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