Pineapple Coconut Upside Down Cake : A Simple Twist On A Classic

One of my all time favourite desserts Pineapple Upside Down Cake.  The perfect cake in my mind is a dense cake that is moist and not overly sweet.  So I thought why not throw some coconut in the mix and see what happens.   I was pleasantly surprised.    Now if you don’t like too much sweetness you can omit the topping but i really like how adds to the cake.

Pineapple Coconut Upside Down Cake
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  1. Topping
  2. 1/4 cup brown sugar
  3. 2 tbsp of butter
  4. 1/4 cup of shredded coconut
  5. 1 can of pineapple rings or fresh pineapple
  6. 2 tbsp of pineapple juice
  7. Cake
  8. 1/2 cup of butter
  9. 3/4 cups of unsweetened pineapple juice
  10. 1/3 cup of milk
  11. 3 eggs
  12. 1 1/2 tsp Vanilla
  13. 1/2 cup of shredded coconut
  14. 1/2 cup white sugar
  15. 2 tsp baking powder
  16. 1 tsp salt
  17. 1 1/2 cups flour
  1. Preheat oven to 400 degrees F (205 degrees C).
  2. Melt the butter. Brush a little bit of the butter on the inside of a 9-inch cake pan.
  3. Mix 2 tablespoons of the butter with2 tbsp of pineapple juice and the brown sugar. Spread mixture in the bottom of the cake pan. Arrange the pineapple rings on top and sprinkle with coconut.
  4. Stir together the flour, salt, white sugar, and baking powder.
  5. Separate the eggs. Beat your egg whites until stiff.
  6. Beat the egg yolks add pineapple juice, vanilla, and melted butter. Add to the flour mixture. Add milk to batter as needed until moist ( I found I used 1/3 cup to make it the consistency i wanted ) Gently fold in the egg whites.
  7. Bake in the preheated oven until cake springs back when lightly touched with a finger, or a toothpick inserted comes clean about 30- 45 minutes. Let cake cool in pan for 10 minutes then cover pan tightly with a serving dish and invert so that the pineapple side is up.
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