Pineapple-Coconut-Banana Upside-Down Cake

• 2 tablespoons butter
• 3/4 cup packed brown sugar
• 1 (15 1/2-ounce) can pineapple slices in juice, undrained
• 1 cup flaked sweetened coconut
• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup mashed ripe banana (about 1 banana)
• 2 tablespoons vegetable oil
• 1 large egg

1. Preheat oven to 375u0b0.
2. Melt butter in a 9-inch cast-iron skillet; sprinkle evenly with brown sugar. Drain pineapple slices over a bowl, reserving 1/2 cup juice. Place 1 pineapple ring in center of skillet. Cut remaining pineapple rings in half; arrange around center pineapple ring. Sprinkle evenly with coconut. Set aside.
3. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour and next 5 ingredients (flour through salt) in a large bowl. Combine reserved juice, banana, oil, and egg, stirring with a whisk. Add pineapple juice mixture to flour mixture, stirring until combined. Pour flour mixture over coconut. Bake at 375u0b0 for 30 minutes or until a wooden pick inserted in center comes out clean. Invert onto a wire rack. Serve warm or at room temperature.

butter, brown sugar, pineapple, coconut, flour, granulated sugar, baking powder, baking soda, ground cinnamon, salt, mashed ripe banana, vegetable oil, egg

Taken from www.myrecipes.com/recipe/pineapple-coconut-banana-upside-down-cake (may not work)