Coconut Macaroon Crusted Pineapple Upside-Down Cake

Servings:

Serves 8-10 people

Ingredients:

For the crust:

• 1 cup (120g) unsweetened shredded coconut
• 1/2 cup (60g) sweetened condensed milk
• 1 tablespoon vanilla extract
• 1/4 teaspoon salt
• 1 cup (120g) all-purpose flour

For the cake:

• 1 cup (200g) granulated sugar
• 1/2 cup (115g) unsalted butter, softened
• 2 large eggs
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup (240ml) pineapple juice
• 1 cup (120g) all-purpose flour

For the topping:

• 1 cup (200g) brown sugar
• 1/4 cup (60g) unsalted butter, softened
• 2 cups (250g) pineapple rings
• 1 cup (120g) coconut flakes

Instructions:

1. Preheat oven to 350°F (180°C). Grease a 10-inch tube pan and set aside.
2. In a medium bowl, whisk together flour, sugar, and salt for the crust. Stir in unsweetened shredded coconut, sweetened condensed milk, and vanilla extract until well combined. Press mixture into prepared tube pan.
3. Bake crust for 15 minutes, or until lightly golden brown.
4. For the cake, beat butter and granulated sugar until light and fluffy. Beat in eggs one at a time. Stir in pineapple juice, flour, and baking powder.
5. Pour batter over crust and smooth top.
6. Arrange pineapple rings on top of batter.
7. Mix brown sugar, unsalted butter, and coconut flakes for the topping. Sprinkle mixture evenly over pineapple rings.
8. Bake cake for 40-45 minutes, or until a toothpick inserted into center comes out clean.
9. Remove from oven and let cool in pan for 10 minutes before transferring to a wire rack to cool completely.

Notes:

• To toast coconut flakes, spread on baking sheet and bake at 350°F (180°C) for 5-7 minutes, or until lightly golden brown.
• Use high-quality pineapple juice for the best flavor.
• Don't overmix batter for cake.