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Coconut Pineapple Banana UpsideDown Cake




Source of Recipe


Internet


List of Ingredients




2 tablespoons butter
3/4 cup packed brown sugar
1 (15.5-ounce) can pineapple slices in juice, undrained
1 cup flaked sweetened coconut
1 cup all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup mashed ripe banana (about 1 banana)
2 tablespoons vegetable oil
1 large egg


Recipe



Preheat oven to 375 degrees.

Melt butter in a 9-inch cast-iron skillet; sprinkle evenly with brown sugar. Drain pineapple slices over a bowl, reserving 1/2 cup juice. Place 1 pineapple ring in center of skillet. Cut remaining pineapple rings in half; arrange around center pineapple ring. Sprinkle evenly with coconut. Set aside.

Lightly spoon flour into a dry measuring cup and level with a knife. Combine flour and next 5 ingredients (sugar through salt) in a large bowl. Combine reserved juice, banana, oil and egg, stirring with a whisk. Add pineapple juice mixture to flour mixture, stirring until combined.
Pour flour mixture over coconut. Bake at 375 degrees for 30 minutes or until a wooden pick inserted in center comes out clean. Invert onto a wire rack. Serve warm or at room temperature. Yield: 10 servings (serving size: 1 slice).