Waitrose and Partners
Pineapple, lime and coconut upside-down cake

Pineapple, lime and coconut upside-down cake

Enjoy this dessert which is packed with tropical flavour

2 out of 5 stars(1) Rate this recipe
  • Serves12
  • CourseDessert
  • Prepare40 mins
  • Cook1 hr
  • Total time1 hr 40 mins
  • Pluscooling

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  • 1 Waitrose Large Pineapple, peeled, quartered, cored and cut into 2cm slices (about 500g chopped weight)
  • 150g light brown muscovado sugar
  • ½ 160ml can coconut cream
  • 1 lime, juice

Coconut lime cake

  • 115g unsalted butter, softened
  • 120g light brown muscovado sugar
  • 3 Waitrose British Blacktail Large Free Range Eggs
  • ½ 160ml can coconut cream
  • 50g desiccated coconut
  • 200g self-raising flour
  • 1 lime, zest


  1. Preheat the oven to 180˚C, gas mark 4; grease the sides of a 23cm solid round cake tin (or 20cm solid square cake tin). Put the pineapple and brown sugar in a large pan over a medium-low heat. Allow the sugar to melt, then simmer for 5-6 minutes, turning the pineapple to coat. Lift out the pineapple; put in a sieve set over a jug. Simmer the pan syrup for 5 minutes, then whisk in the coconut cream, a pinch of salt and the lime juice, simmering for another 2-3 minutes until deep amber and caramelly; tip into the base of the tin.

  2. In a separate bowl, cream the butter and sugar using electric beaters until light and fluffy, about 3-4 minutes. Beat in the eggs, one at a time, then beat in the coconut cream and any juices from the sieved pineapple. Fold in the desiccated coconut, flour, lime zest and a pinch of salt until you have a smooth batter.

  3. Arrange the pineapple over the base of the tin, then tip over the batter. Bake for 45-50 minutes until golden and a skewer inserted into the centre comes out clean. Run a knife around the edges of the cake, then cool for 15 minutes. Carefully invert onto a plate and serve warm with cream, if liked.

Cook’s tip


Add a glug of dark spiced rum to the caramel and the cake batter for an adult version.


Typical values per serving when made using specific products in recipe


1,401kJ/ 335kcals



Saturated Fat












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2 out of 5 stars1 rating