Ingredients

• 1 ripe pineapple
• peeled using a sharp knife
• eyes and core removed
• flesh cut into 1.5cm/½in rings
• 200g/7oz caster sugar
• 1 vanilla pod
• split lengthways
• seeds scraped out with a knife and reserved for the cake (see below)
• 1 cinnamon stick
• 2 star anise
• 2 bay leaves
• 150g/5½oz butter
• softened
• plus extra for greasing
• 150g/5½oz soft dark brown sugar
• 100g/3½oz pitted dates
• chopped
• 3 tsp cracked black peppercorns
• 50ml/2fl oz dark rum (optional)
• 200g/7oz butter
• plus extra for greasing
• 200g/7oz soft brown sugar
• 100g/3½oz self-raising flour
• sifted
• 2 tsp baking powder
• 4 free-range eggs
• beaten
• reserved vanilla seeds (from the sugar syrup)
• 50ml/2fl oz dark rum (optional)
• 75g/2½oz butter
• 100g/3½oz soft brown sugar
• 30ml/1fl oz dark rum
• 2 x 160ml/5½fl oz cans coconut cream
• chilled in the fridge overnight
• 2 tbsp caster sugar
• 1 lime
• finely grated zest only
• to serve

Directions

• Lightly grease a 24cm/9½in square cake tin with butter. Line the base and sides with baking parchment.
• For the pineapple sugar syrup
• use two cookie cutters to make the outside edges and inside edges of each pineapple ring a uniform shape
• alternatively trim them using a sharp knife. You need 4-5 pineapple rings.
• Pour 500ml/18fl oz water into a large saucepan and add the caster sugar
• vanilla pods
• cinnamon stick
• star anise and bay leaves. Bring to the boil
• then add the pineapple rings and reduce the heat until the mixture is just simmering. Continue to simmer for 15-20 minutes
• or until the pineapple is tender. Set the pan aside until the contents have completely cooled.
• For the topping
• put the butter and dark brown sugar in a large bowl. Using an electric whisk
• beat them until fluffy
• then stir in the dates
• black peppercorns and the rum (if using).
• Drain the cooled pineapple rings and arrange them into the bottom of the cake tin. Spread the topping mixture over the pineapple rings in an even layer.
• For the cake
• preheat the oven to 180C/350F/Gas 4.
• In a clean mixing bowl
• beat together the butter and sugar until fluffy using an electric whisk. Add the flour
• baking powder
• eggs
• vanilla seeds and the rum
• if using
• then whisk again until just combined.
• Spoon the cake mixture into the cake tin and smooth the top using a palette knife. Bake for 45 minutes
• or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and set aside to cool for 10-15 minutes.
• When cooled
• turn the pineapple upside-down cake out onto a serving plate and remove the baking parchment.
• For the toffee sauce
• melt all of the toffee sauce ingredients together in a small saucepan over a low heat. Increase the heat until the mixture is boiling
• then remove the pan from the heat.
• For the coconut cream
• in a mixing bowl
• whisk together the chilled coconut cream and the caster sugar until soft peaks form when the whisk is removed.
• To serve
• slice the pineapple upside-down cake. Place each slice onto a serving plate
• then drizzle over a little toffee sauce. Place a dollop of coconut cream alongside (if using)
• then sprinkle over a little lime zest.