A recipe from the Good Food collection.
90 g (3 oz) unsalted butter,melted
1/2 cup (95 g/3 oz) soft brown sugar
440 g (14 oz) can pineapple rings in natural juice
6 red glacé cherries
125 g (4 oz) unsalted butter,extra,softened
3/4 cup (185 g/6 oz) caster sugar
2 eggs,lightly beaten
1 teaspoon vanilla essence
1½ cups (185 g/6 oz) self-raising flour
1/2 cup (60 g/2 oz) plain flour
1/3 cup (30 g/1 oz) desiccated coconut
Preheat the oven to moderate 180°C (350°F/Gas 4). Pour the melted butter into a 20 cm (8 inch) round tin,brushing some of it up the side,but leaving most on the base. Sprinkle the brown sugar over the base.
Drain the pineapple,reserving ½ cup (125 ml/4 fl oz) of the juice. Arrange the pineapple rings over the base of the tin (five on the outside and one in the centre) and put a cherry in the centre of each ring.
Cream the butter and sugar in a small bowl with electric beaters until light and fluffy. Add the egg gradually,beating thoroughly after each addition. Add the vanilla essence and beat until combined.
Transfer to a large bowl. Using a metal spoon,fold in the sifted flours,then add the coconut and reserved pineapple juice. Stir until the mixture is just combined and almost smooth.
Spoon the mixture into the tin over the pineapple rings and smooth the surface. Indent the centre slightly with the back of a spoon to ensure the cake has a reasonably flat base. Bake 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 onto a plate to cool.
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