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1
Preheat the oven to 350 degrees F.
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2
For the pineapple: In a 10-inch cast-iron skillet over medium heat, melt the butter and add the brown sugar.
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3
Cook, stirring constantly, until the sugar melts, about 2 minutes.
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4
Remove from the heat and arrange the pineapple slices in the skillet.
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5
Fill in the spaces with the crushed pineapple.
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6
Set aside.
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7
For the cake: Meanwhile, combine the cake ingredients in this fashion: In one bowl, whisk together the flour, baking powder and salt.
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8
In bowl number 2, combine the milk, vanilla extract and 1/4 cup of the reserved pineapple juice.
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9
In the bowl of a stand mixer fitted with a paddle attachment, combine the granulated sugar and coconut oil on medium speed until thick and creamy, about 3 minutes.
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10
Beat in the egg.
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11
Add half of the flour mixture and mix on low until just combined.
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12
Add the milk mixture and stir until just combined.
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13
Add the rest of the flour and mix until combined, about 1 minute.
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14
Pour the batter over the pineapple slices in the skillet and spread evenly.
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15
Bake until the top is golden brown and a toothpick comes out clean when inserted, 25 to 35 minutes, checking after 20 minutes to make sure the top isn't getting too brown.
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16
If it is, cover loosely with aluminum foil.
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17
Let cool for 15 minutes.
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18
Cover with a cutting board or large plate and invert the cake.
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19
Ta daaaaaaa, you are ready to eat!
