coconut kiwi upside down cake

 

coconut kiwi upside down cake
adapted from raspberri cupcakes


ingredients:
1/4 a stick of butter, melted
2 stick of butter, softened
2 tbsp brown sugar
4-5 gold kiwifruit, peeled and cut into 1cm slices
1 cup caster sugar
2 large eggs
1 cup self-raising flour
1/2 cup shredded coconut
juice of 2 limes
2 3/4 cups of coconut milk

1. Preheat oven to 180 degrees C. Grease and line a 20cm round cake tin. Pour the melted butter over the base of the pan and sprinkle with the brown sugar, then top with a single layer of kiwifruit.
2. Use an electric beater to beat the butter and sugar for 3 minutes or until pale and creamy. Add the eggs one at a time, beating well after each addition. Fold in the flour, coconut, coconut milk, and lime juice until combined.
3.Pour cake mixture over the kiwifruit and smooth top with a spatula. 
4. Bake for 40-45 minutes or until a skewer inserted into the centre comes out clean. 
5. Cool on a wire rack for 10 minutes and then turn out of tin.