Pineapple Coconut Upside-Down Cake

1. 1

   Preheat oven to 350u00b0F. Lightly grease and line an 8 inch round ring pan with parchment paper.

2. 2

   Sprinkle brown sugar over base of pan. Arrange pineapple slices in pan.

3. 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. 4

   Sprinkle with toasted coconut to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.