Drunken pineapple coconut upside down cake

Perfect adult dessert. Hints of coconut and rum creates a decadent and moist cake to die for!! Let’s dive right in…I usually use a basic 1234 cake to avoid any complication. There are only 2 additional steps to create pina coco goodness 😋 but first let get to the ingredients…

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Ingredients

1 cup (2 sticks) butter, at room temperature

2 cups sugar

4 eggs

3 cups sifted all purpose flour

3 tsp baking powder

1 cup milk

1 teaspoon mixed essence

1/4 tsp cinnamon

1/4 tsp nutmeg

1 cup sweetened coconut flakes

1 tablespoon melted butter

1/2 cup brown sugar

1 can pineapple slices

Maraschino cherries

1/2 tsp salt

Method

Preheat oven to 350 degrees F

Grease 2 (9-inch) cake pans.

Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Add coconut flakes and combine thoroughly.

Mix melted butter and brown sugar and line cake pans with mixture. Then arrange pineapple slices and cherries on the brown sugar mixture. Pour cake batter into pans evenly.

Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake 30 minutes or until done. Cool in pans until fully cooked. Invert cakes onto racks and sliced! Pour a couple capfuls of your favorite liquor. I always use sherry or rum 😊