Pineapple Coconut Upside Down Cake

This delightful Pineapple Coconut Upside Down Cake combines the classic flavors of caramelized pineapple with a moist coconut cake base. The cake is topped with a luscious coconut glaze, providing a tropical twist that elevates this traditional dessert. Perfect for any occasion, this cake is both visually stunning and deliciously sweet, making it a crowd-pleaser while respecting dietary needs.

Ingredients:

• 1 can (20 oz) sliced pineapple, drained
• 1/2 cup unsalted butter
• 1 cup brown sugar
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup coconut milk
• 1/2 cup shredded coconut
• 1/4 cup toasted coconut flakes (for garnish)

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a 9-inch round cake pan, melt the butter over low heat. Once melted, remove from heat and sprinkle the brown sugar evenly over the butter.
3. Arrange the pineapple slices on top of the brown sugar mixture, placing a cherry in the center of each slice if desired.
4. In a mixing bowl, cream together the granulated sugar and eggs until light and fluffy. Add in the vanilla extract.
5. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk until just combined.
7. Fold in the shredded coconut until evenly distributed.
8. Pour the batter over the arranged pineapple in the cake pan, smoothing the top.
9. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
10. Allow to cool for 10 minutes, then invert onto a serving plate.
11. Drizzle with additional coconut milk or a coconut glaze if desired, and sprinkle with toasted coconut flakes before serving.