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
- Preheat oven to 350u0b0F. Lightly grease and line an 8 inch round ring pan with parchment paper.
- Sprinkle brown sugar over base of pan. Arrange pineapple slices in pan.
- 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.
- 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)