Recipe Corner: Pineapple Coconut Upside-Down Cake

By Grandma’s Best-Loved Recipes
Submitted by Mary Bailey

This cake would perfectly compliment a summer barbecue or transport you to the tropics even on cold winter days.

Pineapple Coconut Upside-Down Cake

2 tablespoons light corn syrup

6 tablespoons butter, softened, divided

1/2 cup firmly packed light brown sugar

1 can (8 oz) sliced pineapple in light syrup, drained, with additional slices for optional garnish

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

3/4 cup granulated sugar

1 egg

1 teaspoon vanilla

2/3 cup skim milk

10 tablespoons light whipped topping

Heat corn syrup and 1 tablespoon butter until melted in small skillet over medium heat. Stir in brown sugar; cook over medium heat until mixture is bubbly. Pour mixture into ungreased 9-inch round cake pan; sprinkle coconut evenly over top. Arrange whole pineapple slices on top of coconut.

Preheat oven to 350F. Combine flour, baking powder and salt in medium bowl. Set aside. Beat remaining 5 tablespoons butter in large bowl until fulffy; beat in granulated sugar, egg and vanilla. Add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture. Pour batter into cake pan with prepared topping.

Bake about 40 minutes or until cake springs back when touched lightly. Cool in pan on wire rack 2 to 3 minutes; loosen side of cake with knife and invert onto serving plate. Cut cake into wedges. Serve warm or cool, topped with whipped topping. Garnish with pineapple slices if desired.