Preparation

For the pineapple

Peel the pineapple and slice into 5, 2cm discs. Use a 9cm cutter to make into neat circles and use a small cutter to remove the core. Set aside.

 

For the coconut caramel

Place a HexClad Hybrid 2L Pot over a medium heat. Add the caster sugar and pour the water around the edge. Allow the sugar to turn to a dark amber colour.
Pour in the coconut milk, star anise and cinnamon. Continuously whisk to remelt the caramel. Reduce by ⅓ to remove the water content and create a thick caramel.
Turn off the heat and slowly add in the salted butter, season with sea salt, remove the star anise and cinnamon and set aside.

 

For the cake

Preheat the oven to 180°C. Mix the self raising flour, ground mixed spice, ground cloves, ground nutmeg and ground ginger together and set aside.
Place the salted butter, caster sugar and dark brown sugar into a stand mixer and beat on a medium speed until light and fluffy.
Add in the the eggs one at a time, ensuring each one is fully incorporated before adding the next.
Sieve over the self raising flour and spice mix and stir into the batter. Beat briefly to incorporate.

 

To assemble

Pour the coconut caramel into the base of a HexClad Hybrid 25cm Pan, add in the pineapple pieces, 4 around the edges and 1 in the centre.
Top with the cake batter, gently spread the batter over the pineapple pieces.
Place into the preheated oven for 25 minutes, reduce the temperature to 170°C and bake for a further 15 minutes until the cake is cooked through.
Allow the cake to cool slightly before turning out onto a large plate, set aside.

 

For the rum caramel

Place a HexClad Hybrid 2L Pan over a medium low heat and add the cream and glucose, stir gently to ensure the glucose dissolves.
Place a HexClad Hybrid 3L Pan over a medium heat and add the glucose and sugar, allow to caramelise and turn to a dark amber colour.
Carefully pour the cream mixture into the caramel and stir to combine. Turn off the heat and slowly add in the butter, salt and rum. Pour into a jug and set aside.

 

For the coconut yoghurt

Place the double cream into a medium bowl and whisk until lightly whipped.
Add in the vanilla bean paste, lime zest and stir through the yoghurt.
Serve the pineapple upside down cake with the rum caramel and the coconut yoghurt.