Pineapple-Rum Upside Down Coconut Cake
1/2 Cup Brown Sugar
1/4 Cup Sugar
2 Oz. Unsalted Butter
1/2 Tsp. Vanilla Extract
2 1/2 Tbsp. Dark Rum
1/4 Tsp. Salt
5-7 Canned Pineapple Slices, reserve 1/4 cup of the juice in the can
4 Oz. Unsalted Butter
3/4 Cup Sugar
1 Tsp. Vanilla Extract
2 Eggs, separated
1 1/2 Cup All Purpose Flour
2 Tsp. Baking Powder
1/4 Tsp Salt
1/2 Cup Full Fat Coconut Milk
2 Oz. Sweetened Shredded Coconut
1/4 Cup Reserved Pineapple Juice
1/4 Tsp. Cream Of Tarter
Butter and line with parchment paper a 9-inch cake pan and preheat oven to 350 degrees.
In a small sauce pan combined the butter and brown sugar over low heat until the butter melts. Turn off heat and add the vanilla extract, salt and rum and combine. Pour into your prepared pan, follow by arranging the pineapple slices over the brown sugar.
Combine the flour, shredded coconut, baking powder and salt with a whisk to break down any large lumps. In a separate bowl combine the coconut milk with the pineapple juice.
In your mixer cream the butter and sugar until light and fluffy about 5 minutes.
Once the butter and sugar are combined add one egg yolk at a time, followed by the vanilla extract. Scraping the sides of the bowl when necessary.
Add the flour mixture alternately with coconut milk mixture to the creamed butter. Set Aside.
Whish the egg whites with the cream of tartar until stiff enough to hold a slight shape. Now fold the whipped egg whites into the cake batter a third at a time.
Pour the batter directly on top of the pineapple slices in the cake pan and spread the batter so it is as even as possible. Bake for 35-40 minutes, until the top is light brown and a toothpick comes out clean.
Allow the cake to cool for 15 minutes and turn it out into a cake plate. Serve with lightly sweetened whipped cream or shredded coconut and enjoy!