Coconut Cake with Pineapple Upside-Down Flavor

Servings:

Serves 8-10 people

Prep Time:

15 minutes

Cook Time:

45 minutes

Total Time:

1 hour

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup unsweetened coconut milk
• 1/2 cup shredded coconut
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• Pineapple upside-down sauce (see below)

Instructions:

To make the cake:

1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and set it aside.
2. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a large mixing bowl, combine the coconut milk, shredded coconut, and softened butter. Stir until well combined.
4. Add the eggs one at a time, beating well after each addition.
5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
6. Pour the batter into the prepared baking dish and smooth the top.

To make the pineapple upside-down sauce:

1. In a small bowl, combine 1/4 cup unsalted butter, 2 tablespoons brown sugar, and 2 tablespoons chopped fresh pineapple.
2. Arrange 1 cup pineapple rings on top of the cake batter in the baking dish.

Baking the cake:

1. Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
2. Remove from the oven and let cool for 10 minutes before transferring to a wire rack to cool completely.

Notes:

This recipe is inspired by Emily J. Miller's grandmother, who used to make pineapple upside-down cake all the time. I experimented with adding coconut milk and shredded coconut to create this unique flavor combination. Enjoy!