Pineapple Coconut Upside Down Cake
|Butter||1⁄2 Cup (8 tbs), divided|
|Coconut||3⁄4 Cup (12 tbs)|
|Light brown sugar||1 Cup (16 tbs)|
|Canned crushed pineapple||20 Ounce, drained (1 Can)|
|Sugar||1⁄2 Cup (8 tbs)|
|Baking powder||1⁄4 Teaspoon|
|Flour||1 1⁄2 Cup (24 tbs)|
|Buttermilk||1⁄2 Cup (8 tbs)|
Preheat oven to 350°.
In an ungreased 8-inch square pan, melt 1/4 cup butter.
Rotate pan so butter will cover the bottom and partway up the sides.
Over the butter, sprinkle the coconut, then the brown sugar, and then the pineapple.
Do not stir.
In a large bowl, using an electric mixer, cream together sugar, salt, baking powder, vanilla and remaining 1/4 cup butter.
Alternately add the flour and milk.
Spread batter over top of brown sugar/pineapple mixture in pan.
There is not much batter, so don't worry if the batter doesn't cover completely.
Bake at 350° for 50-60 minutes or until cake is nicely browned and slightly pulls away from the sides of the pan.
Cool in pan five minutes, then cut around sides to release cake.
Invert onto a serving dish with a rim to catch any drippings.
Serve hot or cold with a big scoop of vanilla ice cream.