Golden Kiwi and Coconut Upsidedown Cake

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Gold Kiwifruit & Coconut Upside-Down Cake
(adapted from this recipe from Taste.com.au)
30g melted butter
2 tbsp (30g) brown sugar
4-5 gold kiwifruit, peeled and cut into 1cm slices
100g butter, softened
250g caster sugar
2 large eggs
225g self-raising flour
1/2 cup (45g) dessicated coconut
Juice of 2 limes (about 100ml)
80ml coconut milk

Preheat oven to 180 degrees C. Grease and line a 20cm round cake tin. Pour the butter over the base of the pan and sprinkle with the brown sugar, then top with a single layer of kiwifruit.
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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.

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Pour cake mixture over the kiwifruit and smooth top with a spatula. Bake for 40-45 minutes or until a skewer ed into the centre comes out clean. Cool on a wire rack for 10 minutes and then turn out of tin. Don't freak out of the kiwifruit stick to the base of the pan, just gently place them back on top of the cake and return the cake to the oven on a low temperature for a few minutes until the fruit is set on top. Can be stored for several days in an airtight container.

 

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