Golden Kiwi and Coconut Upsidedown Cake

  • Our Recipes
  • Customer Recipes
  • Submit Recipe
Gold Kiwifruit & Coconut Upside-Down Cake
(adapted from this recipe from
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.

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.


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.


Ingredients available from our shop

Back to Recipes     Print Recipe     Send to a Friend

Potato Recipe

Some of us are particular about our potatoes, the flavour, dryness, the colour of the flesh all carry some importance to each individual so it is impossible to define exactly what a good potato should be. We are all different and that has to be accepted. For this reason Homegrown stock different varieties to allow you your choice.

When it comes to cooking potatoes the dry varieties need more care to cook successfully or you will have a pot of wet slush! Other types will remain firm and keep their shape when boiled. And some will retain a stickiness which makes them easy to slice after cooking.

If you are cooking floury types steaming is easiest.If a steamer isn’t available try this method.

Put your potatoes all a similar size ( you could cut the larger ones if needbe) in a saucepan with a good fitting lid and only bring the water ˝ way up the potatoes.

Bring to the boil and then turn low to a simmer. Keep checking with a fork to check how quickly they are cooking and when nearly ready but still firm/hard in the middle – strain the water off and tip into a glass pyrex bowl. Pop into the microwave to finish cooking through. I like using this method because if I get distracted the potatoes never end up getting over cooked.