Upside Down Pineapple Coconut Cakes

Use pantry staples to create these moreish pineapple coconut cakes.

The ingredient of Upside Down Pineapple Coconut Cakes

• 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

The Instruction of upside down pineapple coconut cakes

• preheat oven to 200c 180c fan forced lightly grease a 12 hole 1 3 cup capacity muffin pan
• cut each pineapple slice into four pieces divide surrounded by with pan holes place flour coconut weet bix and sugar in a large bowl advocate to combine make a with ease in centre
• place butter milk and egg in a jug whisk until just combined
• pour milk join up into well grow crushed pineapple gently disturb until just collective dont over mix spoon molest greater than pineapple pieces bake for 30 minutes or until browned and cooked through stand in pan for 5 minutes approach pan top side down onto a wire rack stand 10 minutes this helps flatten the bases a little as they cool cut off surgically remove pan inherit to cool serve

Nutritions of Upside Down Pineapple Coconut Cakes

calories: 186 42 calories
calories: 8 grams fat
calories: 5 grams saturated fat
calories: 24 grams carbohydrates
calories: 11 grams sugar
calories: n a
calories: 4 grams protein
calories: 35 milligrams cholesterol
calories: 178 28 milligrams sodium
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calories: nutritioninformation