Pineapple upside down cake

First we started with the topping. We melted 50g of butter with 50g of soft brown sugar.

Weighing out the ingredients.

Melting butter and sugar.

We poured the melted mixture into our dish and laid pineapple slices on top with glacé cherries in the middle of the pinapple rings.

We then mixed 140g of caster sugar with 140g of butter until fluffy and pale. 

We then beat in two eggs...

... And added 140g of self raising flour, 50g desiccated coconut and a teaspoon of baking powder.

We added 6 tbsp of milk to lighten the mixture and poured it on top of the pineapple.

It then had 25- 30 mins in the oven at 180 degrees.

When it came out the oven we let it sit for 15 minutes before turning it out onto a dish.