I put several recipes together for this outstanding cake. I make it at least twice a month for visitors and always get asked for the recipe. What sets it apart is the added coconut and the sour cream and coconut to the batter, if you like regular pineapple upside down cake and coconut, then this is the version for you. It is rich and yummy–a great sweet ending.

Coconut Pineapple Upside Down Cake

Heat: 1/3 cup butter in an 9 x 2 inch round pan

Stir in: 3/4 cup packed, brown sugar and 3/4 cup shredded coconut

Drain: 1 16 oz. can pineapple rounds and reserve the liquid

Arrange pineapple rounds evenly on the pan over the butter and sugar mixture. Add a cherry or a piece of candied fruit in each center (optional).

Set aside.

Batter

2/3 cup  unsalted butter

3/4 cup dark brown sugar

2 cups all-purpose flour

1/2 cup coconut flakes

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 cup granulated sugar

2 eggs

1 cup sour cream

2 tsp vanilla extract or dark rum

Directions

Mix dry ingredients and sift with whisk. Add wet ingredients and blend thoroughly. Pour batter over pineapple, sugar and butter mixture. Bake at 350 for 30-40 minutes or so, until toothpick inserted into center comes out clean. Will be light golden brown on top. Loosen edges with a knife and turn upside down on a platter immediately. Let cool and serve. Great warm with vanilla ice cream.