PINEAPPLE UPSIDE DOWN CAKE

Preheat your oven to 180 deg C . Just letting you know this recipe does push some 'boundaries '. First melt 90 gm of butter/ marg and pour it into a 20 cm (8")round pan , brushing some of it up the sides , but leaving most on the base . Sprinkle 95 gm (1/2 cup)of soft brown sugar over the base of the pan , where it will melt into a sticky goo. Now drain 1 x 425 gm can of pineapple slices , retaining 1/2 cup of the juice , set aside . Arrange the pineapple slices over the base of the pan and place a glace cherry in each of the rings . Place 125gm of butter/ marg in the bowl of your electric mixer and mix together with 3/4 cup (185gm) of castor sugar until fluffy . In a separate bowl beat together 2 eggs and add 1 tsp of vanilla extract . In another bowl mix together 1/2 cup of plain flour with 1 and 1/2 cups of self raising flour . Now gradually add the flour and egg mixture alternatively to butter / sugar mixture . Finally pour in the 1/2 cup of pineapple juice and 4 tbs of desiccated coconut . Do not overmix. The mixture will be very dense . Spoon the mixture evenly into the pan over the pineapple rings and carefully smooth the surface . Indent the centre with the back of a spoon ... this will ensure the cake has a reasonably flat base . Bake in the preheated oven for about an hour . To check if the cake is done , insert a skewer into the cake and if it comes out clean it is done . Leave the cake in the pan for 10 minutes before turning out onto a serving plate . As I told you earlier this cake breaks alot of the rules , but magically this cake turns out perfectly ! I am really proud of this cake and happy to share this very old version of the recipe . This cake looks good , tastes good and is made with fruit , so it has to be good for you ... Well two out of three ain't bad . Enjoy !!