Upside-down pineapple coconut cake

 Laden with coconut and star anise, this cake has the aromas of an island-resort holiday.Preparation Time
25 - 30 minutes Cooking Time 35 minutes Ingredients (serves 8)     * 1/2 small pineapple (base half only)     * Melted butter, to grease     * 100g (1/2 cup) caster sugar     * 5 whole star anise     * 40g butter, coarsely chopped     * 100g butter, extra, at room temperature     * 100g (1/2 cup) caster sugar, extra     * 2 eggs     * 125g self-raising flour, sifted     * 125ml (1/2 cup) Ayam's light coconut milk     * 65g (3/4 cup) desiccated coconut     * Vanilla ice-cream, to serve (optional) Add above ingredients to your shopping list Method    1.       Use a sharp knife to trim the base of the pineapple half so it sits flat on the work surface. Cut down the length of pineapple, close to the skin, being careful not to remove too much flesh. To remove the "eyes", hold the pineapple in one hand and cut 1cm-deep wedges around the flesh, following the diagonal line of the eyes.    2.       Brush the base and sides of a round 22cm (base measurement) cake pan with melted butter to lightly grease. Line the base with non-stick baking paper. Cut the pineapple into 5 thin slices. Core and cut each slice in half. Arrange about 6 of the slices around the edge of the cake pan, overlapping slightly. Cut remaining slices into pieces and use to fill the gaps.    3.       Preheat oven to 180°C. Heat the sugar and star anise in a small saucepan over medium heat, stirring occasionally with a wooden spoon, until the sugar melts and is golden. Remove from heat and stir in the butter. Quickly pour the caramel over the pineapple and spread to evenly coat. Arrange the star anise around the pineapple before the caramel starts to set.    4.       Use an electric beater to beat the extra butter and extra sugar in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition until combined. Add a large spoonful of the flour and fold until just combined. Add the coconut milk, coconut and remaining flour, and fold until well combined.    5.       Pour the mixture into the prepared pan and smooth the surface. Bake in oven for 25-30 minutes or until golden and a skewer inserted into the centre comes out clean. Set aside in the pan for 5 minutes to cool before turning onto a serving plate (if any star anise or pineapple pieces fall off the cake, arrange them over the top). Slice and serve with ice-cream, if desired.
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