Tropical Pineapple Upside-Down Cake

This delightful Tropical Pineapple Upside-Down Cake balances the classic charm of the traditional recipe with a hint of modern flair. The sweet, caramelized pineapple pairs beautifully with the buttery, moist cake, creating a wonderful texture contrast. The addition of coconut enhances the tropical experience, making it a perfect dessert for any occasion.

Ingredients:

• 1 can pineapple slices in juice, drained
• 1/2 cup unsalted butter
• 1 cup brown sugar
• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/2 cup shredded coconut
• 1/2 cup milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a 9-inch round cake pan, melt the butter in the oven. Once melted, sprinkle the brown sugar evenly over the butter.
3. Arrange the drained pineapple slices over the brown sugar mixture. You can place a maraschino cherry in the center of each pineapple ring for added color and flavor.
4. In a mixing bowl, whisk together the flour, granulated sugar, shredded coconut, baking powder, salt, and cinnamon.
5. In a separate bowl, beat the eggs and then add the milk and vanilla extract. Mix well.
6. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
7. Pour the batter over the pineapple in the cake pan, spreading it evenly.
8. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for about 10 minutes before inverting it onto a serving plate.
10. Serve warm or at room temperature, and enjoy the tropical flavors!