Tropical Piña colada

150g butter

75g soft light brown sugar

Tinned pineapple slices

100g caster sugar

1 tsp vanilla essence

230g Loprofin Mix

2 tsp Loprofin Egg Replacer

2 tsp baking powder

200ml Sno-Pro

1. Preheat the oven to 180°C.
2. Melt 50g of the butter in a frying pan, add the soft light brown sugar and cook on a gentle heat for 5 minutes until the sugar has dissolved and is beginning to caramelise. Add in the pineapple slices, coat them in the caramel and spread them out into a single layer in the pan. Remove the pan from the heat and set aside.
3. Beat together the remaining butter, caster sugar and vanilla essence until light and creamy.
4. Add in the Loprofin Mix, Loprofin Egg Replacer and baking powder followed by the Sno-Pro. Mix to form a soft smooth batter.
5. Pour the cake mixture evenly over the pineapple in the pan. Bake in the preheated oven for 30 minutes. If the cake is browning too quickly, cover with tin foil.
6. When baked, allow to cool for 5 minutes. Run a knife around the edge of the pan to loosen the cake. Place a serving plate face-down on top of the cake, tip the cake over and gently lift the pan off.

• Add some ground ginger to the cake mixture for some complimentary spice.
• Swap the fruit for apricots or peaches.
• Make sure that the frying pan is oven proof!