Pineapple Coconut Upside-Down Cake

• 1/3 cup brown sugar
• 1 (15 oz) can pineapple slices in juice, drained, 1/4 cup juice reserved, slices halved
• 6 1/2 tbsp butter, softened
• 1/4 cup granulated sugar
• 2 None eggs, lightly beaten
• 1 cup self-rising flour, sifted
• 1/2 cup shredded coconut
• None None toasted coconut, to decorate

1. Preheat oven to 350u0b0F. Lightly grease and line an 8 inch round ring pan with parchment paper.
2. Sprinkle brown sugar over base of pan. Arrange pineapple slices in pan.
3. Cream butter and sugar until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Fold in flour and coconut alternately with reserved pineapple juice. Spread mixture over pineapples. Bake for 35-40 mins, until a skewer inserted in the center comes out clean. Let cool in pan for 5 mins then turn out onto a wire rack to cool completely.
4. Sprinkle with toasted coconut to serve.

brown sugar, pineapple, butter, granulated sugar, eggs, flour, shredded coconut, coconut

Taken from recipes-plus.com/api/v2.0/recipes/27903 (may not work)