Caribbean Upside Down Cake

• 6 tablespoons golden syrup warmed
• 1 tablespoon rum optional
• 3 pineapple canned, rings, drained and chopped
• 2 bananas sliced
• 5/8 cup shredded coconut
• 4 ounces Stork Tub
• 1 cup caster sugar
• 2 eggs medium
• 15/16 cup self raising flour
• 1 teaspoon baking powder

1. Start by preheating your oven to 160u0b0C, 325u0b0F or gas mark 3.
2. Then grease and line an 20cm (8 inch) sandwich tin.
3. Pour half of the golden syrup and rum into the tin.
4. Pop the pineapple rings, banana slices and coconut on top.
5. Sift the flour and baking powder into a mixing bowl, add the remaining ingredients and beat together with a wooden spoon.
6. Spoon the mixture into the tin and spread evenly until the fruit is covered.
7. Stick it in the oven for 45 - 55 minutes.
8. Turn the cake out and remove the paper lining.
9. Serve hot or cold with the remaining syrup, a cup of tea or maybe a Caribbean cocktail.

golden syrup, rum optional, pineapple, bananas, shredded coconut, stork tub, caster sugar, eggs, flour, baking powder

Taken from www.yummly.com/recipe/Caribbean-Upside-Down-Cake-378763 (may not work)