Method

• 1.
  Preheat oven to 160°C. Grease base and side of a 23cm springform cake pan and line with baking paper.
• 2.
  Place pineapple, maple syrup and vanilla bean in a large non-stick frypan over medium-high heat and cook, swirling pan occasionally, for 12 minutes or until maple syrup is reduced by half and pineapple is golden. Transfer pineapple to prepared pan and chill until needed. Set syrup aside.

• 3.
  Combine flour, coconut, baking powder and 1/2 tsp salt flakes in a bowl. In a stand mixer fitted with the paddle attachment, beat butter, sugar and vanilla seeds until pale and fluffy. Add eggs, 1 at a time, beating between each addition. Fold in flour mixture and sour cream.
• 4.
  Carefully pour batter over pineapple in prepared pan and place on a baking tray. Bake for 1 hour 20 minutes or until a skewer inserted into the centre comes out clean. Stand for 15 minutes to cool slightly.
• 5.
  Place serving plate over pan, invert cake and remove pan. Warm reserved syrup mixture over medium heat and drizzle over cake.