Inverted pineapple pie

Name: inverted pineapple pie
Total time: 20 min
Yield: 6
Ingredients: 100 gram butter; 1 tablespoon butter to grease; 50 gram cane sugar; 50 gram coconut grater; 200 gram self raising flour; 1 egg beaten; 100 gram cane sugar; pineapple peeled, in slices

Also try this delicious inverted pineapple pie

Ingredients

Directions

Mix butter and sugar together in the food processor to a smooth mixture and then add coconut, salt and the flour.
Once this is a crumbly dough, add the egg and mix well for another minute.
Leave the dough wrapped in cling film for half an hour in the refrigerator.
Preheat the oven to 180 ° C. Melt the sugar with the water on low setting and let caramelise light brown.
Grease the cake tin with butter and pour in the caramel.
Cut the slices of pineapple in half and cut away the hard core. Divide the slices over the caramel.
Roll out the dough into a piece of cake the size of the cake tin and place it over the pineapple.
Press the edges in and bake the cake in about 40 minutes.
Allow the cake to cool for half an hour and then turn it over on a flat dish.