I think there is a quote. Something like "cake is always the answer" or is it "if the answer is the yes the question is always cake" or perhaps I am just making things up. Regardless there are certainly times when a good cake is called for. Friends popping over, a make ahead dessert, something to take to work or to a family shindig - you get the drift.

Luckily I have you covered Combi Steamers! This cake is delicious. It looks impressive. It's a little bit different and it's perfect for summer time because it uses those gorgeous tropical flavours of pineapple and coconut.

I think I have said before that if I'm not using BakeOMatic to automatically do cakes, muffins, brownies and loaves, like banana bread, then I am definitely going for Hot Air Humid in my brand of choice. In other brands you might try Combination Steam and set the Steam level to low or around 20%.

Hot Air Humid in my Combi-Steam is the function that is going to seal your oven and trap all the lovely moisture from the eggs and butter inside so that my baked yummies are much less likely to get dry. Often when you open the oven, after cooking with Hot Air Humid, you will get a little cloud of steam coming out - that's just all the moisture that has been released from the food you put in, whilst it was cooking. It's not anything to do with the water tank or the boiler, which is why you will also find this gorgeous function in your Combair oven.

So use your Hot Air Humid for all those dishes where the moisture is already present in the food, usually in the form of liquid like sauces or fats like meat fat or when you are cooking something that is wet like a cake batter or a moist cookie dough, where you want to retain the moisture and not have a dry result.

Let's give it a try with this summery, sweet treat!

Pineapple & Coconut Upside Down Cake

For the Topping:
1 small topless fresh pineapple (approx. 1kg)
1/2 cup brown sugar
30g unsalted butter
1⁄4 cup moist coconut flakes (or shredded coconut) - optional for topping

For the Cake:
125g unsalted butter (softened)
3⁄4 cup castor sugar
2 large eggs (at room temperature)
2 cups self raising flour
3⁄4 cup coconut milk

To Make:

1. Remove the top and bottom from the pineapple. Stand it up on a flat edge and carefullyrun a knife down the sides to remove all the skin.

2. Slice into rounds about 1cm thick and use a small cutter (or your knife) to remove the core.

3. Line the base and sides of a 22-25cm round solid base caketin with baking paper. Drop ½ (around 15g) of the butter for the topping, in small pieces, into the base of the tin.

4. Sprinkle 1/2 of the brown sugar on top. Place one layer of pineapple slices on top, overlapping slightly to cover the whole base. Drop in the remaining butter for the topping, in small pieces. Sprinkle with remaining brown sugar and top with another layer of pineapple. (eat any of the leftover pineapple here!)

5. For the cake, cream the butter and castor sugar, with an electric mixer, until pale and very fluffy. Add the eggs one at a time beating well between each addition. Add half of the coconut milk, mix to combine then fold through half of the flour. Repeat with remaining coconut milk and flour and fold through gently until just combined.

6. Pour cake batter on top of the pineapple and spread out with a spatula.

7. Select Hot Air Humid. Set the temperature to 160°C. Allow to preheat. *(see intro if you don’t have Hot Air Humid)

8. Place the cake into the centre of the oven andbake for around 45 mins or until a skewer inserted into the centre ofthe cake comes out clean.

9. Remove and cool pan on a rack for 15 minutes.

10. Place a plate gently onto the bottom of the cake. While holding the plate use your otherhand to lift and tip the cake tin over. Remove the baking paper slowly and carefully.

11. To make a toasted coconut topping, select Hot Air/Convection heat. Set temperature to 150°C. Place the coconut flakes onto a tray and add to the oven. Cook for a few minutes until just toasted and turning golden. Remove from the tray immediately and sprinkle on top of the cake to serve.

I love this cake served warm with some creme fraiche or vanilla yogurt or even ice cream. You can certainly regenerate it (either sliced or whole) before serving if you like.

Otherwise store in an airtight container and enjoy within a day or two.

Just a little note - I always reduce the temperature when baking in my CombiSteam by around 20 degrees C from the recipe due to the fact that it is super accurate and holds the temperature so well during the cooking process. It will also allow your cakes to cook a little more gently which will help stop them puffing, cracking and rising too much in the middle.

Another one to add to your repertoire. I think you'll like it. Maybe whip up some pina coladas with any left over pineapple!!

Happy CombiSteaming!

Yours in the kitchen,

The CSQ.