Pineapple-Coconut Upside Down Cake
2 tbsp. light corn syrup
6 tbsp. butter, softened and divided - No Substitutes
1/2 cup firmly packed light brown sugar
2 tbsp. flaked coconut
1 can (8 ounces) sliced pineapple in syrup, drained
1 1/3 cups all purpose flour
2 tsp. baking powder
1/4 tsp. salt
3/4 cup granulated sugar
2/3 cup whole milk
10 tbsp. whipped topping
Heat corn syrup and 1 tbsp. of the butter until melted in a small skillet over
Stir in the brown sugar. Cook over medium heat until mixture is bubbly. Pour
mixture into an ungreased 9-in. round cake pan. Sprinkle coconut evenly over the
top. Arrange whole pineapple slices on top of coconut.
Preheat oven to 350ºF.
Combine flour, baking powder, and salt in a medium bowl. Set this aside.
Beat remaining 5 tbsp. butter in a large bowl until fluffy. Beat in granulated
sugar, egg, and vanilla.
Add flour mixture to butter mixture alternately with the milk, beginning and
ending with the flour mixture. Pour batter into cake pan which has the prepared
Bake about 40 minutes or until cake springs back when lightly touched in the
center. Cool in pan on wire rack for 2 to 3 minutes. Loosen side of cake pan
with a knife. Invert onto a serving plate.
Serve warm or cool, topping with whipped topping.
Yield: 10 servings