Pineapple-Coconut Upside Down Cake

[electrolux137]

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<div class="_1mf _1mj" data-offset-key="bu5ha-0-0"><span data-offset-key="bu5ha-0-0"><span data-text="true">Here's my own "variation on a theme" for Pineapple-Coconut Upside-Down Cake. </span></span></div>
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<div class="_1mf _1mj" data-offset-key="dr9u8-0-0"><span data-offset-key="dr9u8-0-0"><span data-text="true">After I adapted and worked out my version from a basic pineapple upside-down cake recipe, I googled and found that a zillion other people have come up with the same idea, except that I used crushed pineapple instead of slices. That made the cake a lot moister and tastier. I also added some coconut-pineapple juice to the drained pineapple juice instead of water. </span></span></div>
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<div class="_1mf _1mj" data-offset-key="2dhfn-0-0"><span data-offset-key="2dhfn-0-0"><span data-text="true">Well, check it out ... make yourself one ... it's super easy, and it's "some kinda good!" </span></span></div>
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<div class="_1mf _1mj" data-offset-key="ei5i3-0-0"><span data-offset-key="ei5i3-0-0"><span data-text="true">(One other note: I used coconut palm sugar instead of brown sugar, and a sugar-free yellow cake mix. You can certainly use brown sugar & regular yellow cake if you prefer. But I doubt anyone will be able to taste the difference.)</span></span></div>
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<div class="_1mf _1mj" data-offset-key="712j8-0-0"><span data-offset-key="712j8-0-0"><span data-text="true">UPSIDE-DOWN PINEAPPLE-COCONUT CAKE</span></span></div>
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<div class="_1mf _1mj" data-offset-key="ednj7-0-0"><span data-offset-key="ednj7-0-0"><span data-text="true">1/4 cup butter (I used salted butter)</span></span></div>
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<div class="_1mf _1mj" data-offset-key="f0hoe-0-0"><span data-offset-key="f0hoe-0-0"><span data-text="true">1 cup coconut palm sugar</span></span></div>
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<div class="_1mf _1mj" data-offset-key="c7akq-0-0"><span data-offset-key="c7akq-0-0"><span data-text="true">1 can (20 oz) crushed pineapple in juice, drained, juice reserved</span></span></div>
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<div class="_1mf _1mj" data-offset-key="ee4vv-0-0"><span data-offset-key="ee4vv-0-0"><span data-text="true">Approx. 1/2 cup unsweetened coconut water (Vita, Coco Libre, O.N.E., etc.) – enough to make one cup total liquid when combined with the drained pineapple juice</span></span></div>
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<div class="_1mf _1mj" data-offset-key="n10i-0-0"><span data-offset-key="n10i-0-0"><span data-text="true">1 cup shredded unsweetened coconut</span></span></div>
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<div class="_1mf _1mj" data-offset-key="7fbc0-0-0"><span data-offset-key="7fbc0-0-0"><span data-text="true">Preheat your oven to 350 degrees F.</span></span></div>
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<div class="_1mf _1mj" data-offset-key="cqskc-0-0"><span data-offset-key="cqskc-0-0"><span data-text="true">In a 13x9 inch baking pan, melt the butter in the oven. Sprinkle the brown sugar evenly over the butter. </span></span></div>
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<div class="_1mf _1mj" data-offset-key="7rb9l-0-0"><span data-offset-key="7rb9l-0-0"><span data-text="true">Gently sprinkle the shredded coconut over the sugar. </span></span></div>
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<div class="_1mf _1mj" data-offset-key="a9i56-0-0"><span data-offset-key="a9i56-0-0"><span data-text="true">Gently add the crushed pineapple – spread evenly with a spatula, but do not mix.</span></span></div>
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<div class="_1mf _1mj" data-offset-key="kl7e-0-0"><span data-offset-key="kl7e-0-0"><span data-text="true">Prepare the cake batter as directed on box, substituting the reserved pineapple juice & pineapple-coconut juice for water. Pour the batter over the pineapple-coconut mixture.</span></span></div>
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<div class="_1mf _1mj" data-offset-key="ajt8j-0-0"><span data-offset-key="ajt8j-0-0"><span data-text="true">Bake 42 to 48 minutes or until a toothpick inserted in center comes out clean. Immediately run a butter knife around the sides of the dish to loosen the cake.</span></span></div>
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<div class="_1mf _1mj" data-offset-key="dc9cu-0-0"><span data-offset-key="dc9cu-0-0"><span data-text="true">Place a heatproof serving plate upside down onto the baking dish; carefully turn the plate and dish over together. Leave the baking dish over the cake for five-six minutes so the sugary topping can drizzle over and into the cake. </span></span></div>
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<div class="_1mf _1mj" data-offset-key="c8ha3-0-0"><span data-offset-key="c8ha3-0-0"><span data-text="true">Allow to cool before serving, if your guests can wait – it smells really good when it’s baking!</span></span></div>
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[kenkart]

Anything

With pineapple and coconut in it HAS to be good, I have used crushed pineapple, but I still stick with my Granny Craigs Pineapple upside down cake recipe,of course its chock full of brown sugar and butter so its not for folks with diabetes.

 

[vacerator]

MMM,

I'd eat that for breakfast.
As good as pain pardhue, or sour cream coffee cake with Nutella filling.

 

[miskini]

I wish you were my neighbor.

 

[delaneymeegan]

 


 


Looks good.  


 


I've never seen it made with that type pine apple.   My mother always used the rings sliced thin.