A recipe from the Good Food collection.
90 g butter, melted
½ cup (95 g) soft brown sugar
440 g can pineapple rings in natural juice
6 red glacé cherries
125 g butter, chopped
¾ cup (185 g) caster sugar
1 teaspoon vanilla essence
1½ cups (185 g) self-raising flour
½ cup (60 g) plain flour
⅓ cup (30 g) desiccated coconut
1. Preheat the oven to moderate 180°C(350°F/ Gas 4). Pour the melted butter into a 20 cm round tin, and brush some of it over the base and side of the tin, leaving most on the base. Sprinkle the brown sugar over the base. Drain the pineapple, reserving ½ cup (125 ml) of the juice. Arrange the pineapple rings over the base of the tin—five around the outside and one in the centre. Place a cherry in the centre of each pineapple ring.
2. Using electric beaters, beat the butter, caster sugar and vanilla essence together until light and creamy. Add the eggs one at a time, beating well after each addition.
3. Sift the flours onto the creamed mixture, and add the coconut and reserved juice. Fold in with a metal spoon or rubber spatula until just combined. Spoon the mixture evenly over the pineapple and smooth the surface. Indent the centre of the mixture with the back of a spoon to ensure the cake has a flat surface when it has been cooked.
4. Bake the cake for 50–60 minutes, or until a skewer comes out clean when inserted into the centre of the cake. Leave the cake in the tin for 10 minutes, before turning out to serve.