Mini pineapple upside-down cakes with coconut oil

My boy loves to bake, this is why I have continued with the 'mini' theme.  We had some fresh pineapple in and after making a mango hedgehog for M's lunch box (her request and she wanted it to have eyes!) realised we had some cherries. So here we go...You will need:
1 egg, 50g Golden caster Sugar, 1/4 tsp Vanilla Extract, 50g Plain flour, 1/2 tsp Baking powder, 30g Coconut  oil. Topping: 10g Coconut oil, 1tbsp honey/syrup, Pineapple rings, 2 Cherries halved plus 1 for your 3 year old helper.

Preheat oven to 160o/325f/Gas 3. Grease and line your tins with baking paper (yorkshire pudding tins would work).  For your topping warm your oil and honey and pour into tins.  Arrange pineapple rings and cherries on top...

Place egg, sugar and vanilla extract in a heatproof bowl over a saucepan of simmering water, whisk with an electric mixer for about 5-10 minutes, until thick enough to leave a trail when you lift the whisk... 

Sift in the flour and baking powder and fold in lightly and evenly with a metal spoon... 

Melt rest of coconut oil and fold into the mixture with a metal spoon until evenly mixed.  Spoon into your tins and bake in the preheated oven for about 40 minutes (check after 30 minutes, I tend to overcook things!) until well risen firm and golden brown.

Leave to cool in the tins for 10 minutes then carefully turn out onto a plate. Serve warm or cold. We shared one warm, the rest we'll have for tea with custard Mmmmm.

PS...This mixture would probably fit better in 3 tins rather than 4. I quite like the less sponge more fruit ratio, feels healthier!  Nx