Pineapple Upside Down Coconut Cake

This is a twist of the traditional Pineapple Upside Down Cake. Pineapple and coconut go well together so I give it a try. It came out very good and was made from scratch with fresh pineapple. Ih Yum!
Ingredients:
Topping:
Fresh pineapple slices about 1/4" thick or cut into rings Just enough to fit a 9" cake pan
1/2 cup brown sugar
1/2 cup melted butter, salted or unsalted
Cake:
2 cups cake flour
1 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened
1 to 1+1/4 cups sugar (if you like sweet cake add 1
+1/4 cups)
2 large eggs
1/2 cup thick coconut milk or coconut cream
1 tsp vanilla extract
1/2 tsp coconut extract
Method:
1. Prepare the pan by lining it with parchment paper, and pour the melted butter on the bottom.
2. Sprinkle brown sugar evenly throughout the bottom of the pan. Then arrange the pineapple pieces to fit the surface of the bottom of the pan. Set aside.
3. Mix all of the dry ingredients in a bowl and set aside.
4. In a mixer bowl, with a paddle attachment, cream butter, and sugar until combined.
5. Add eggs, one at a time, and mix well. Then add vanilla and coconut extract. Mix at medium speed until the color lightens and the batter is slightly thick.
6. Alternate adding flour mixture with coconut milk in 3 additions. Scrape the bowl well.
7. Transfer the batter to the prepared pan. Level out the surface to cover the pineapple totally.
8. Bake at 350 deg. F for 35-45 minutes or until a toothpick inserted in the center comes out clean. Mine took 45 minutes.
9. Let stand for 15-20 minutes before inverting the cake out of the pan. Invert the cake to a serving tray and let cool completely before serving.

[@pamelag7553]

Always a great recipe as these tastes go so well together! Thanks for sharing.🍍🥥