Sunset Luau Pineapple Upside-Down Cake

Allergens

None (gluten-free)

Ingredients

• 3 tablespoons unsalted butter, melted 1 cup brown sugar, packed 1 can (20 ounces) pineapple slices in juice, drained and patted dry Maraschino cherries, stems removed 1 1/4 cups gluten
• free all
• purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup granulated sugar 3 large eggs 1/2 cup coconut milk 1/3 cup unsweetened shredded coconut, toasted 1 teaspoon pure vanilla extract

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9 inch round cake pan with butter or nonstick spray, then line the bottom with parchment paper.
2. In the prepared pan, pour the melted butter and spread it evenly across the bottom. Sprinkle the brown sugar over the butter, making sure to cover all areas. Arrange pineapple slices in a single layer on top of the sugar, followed by cherries to fill any gaps.
3. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
4. In a large bowl, cream together granulated sugar and softened butter until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in the coconut milk, shredded coconut, and vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Pour the batter over the pineapple and cherries, spreading it evenly.
6. Bake for 35 40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 15 minutes before inverting onto a serving plate. Cool completely before slicing.

Chef’s Insight

Toasting the coconut brings out its natural sweetness and adds depth of flavor.

Notes

This recipe can be easily doubled for larger gatherings or events.