Pina Colada Upside Down Cake

Was feeling inspired by my last post and decided to tackle a full on upside down cake, but with a TCC twist.  May I just say, "Mwah, delicious!"

Pina Colada Upside Down Cake

topping
6 tbsp. unsalted butter
1 cup brown sugar, packed
6 pineapple rings (fresh or canned)
5-6 maraschino cherries
1 tbsp. Myers dark rum or rum flavoring

cake
1-1/2 cups flour
1-1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup coconut flakes
1/2 cup (1 stick) unsalted butter, softened
1/2 cup sugar
2 large eggs
1 tsp. coconut liqueur or extract
1/2 cup coconut milk
1/2 cup pecan bits (optional)

For the topping, melt butter over medium high heat in a small saucepan.  Add in the brown sugar and rum.  Continue heating until sugar melts.

Pour the sugared concoction in the bottom of a 9" cake pan (square or round, your choice).  Next place the pineapple slices in the bottom of the pan.  Add the maraschino cherries.  Set aside.

I chose a variation on the classic pineapple layout for my plan, but feel free to let your inner culinary artist run free and come up with your own pineapple design.

In a small bowl, mix together the flour, baking powder, salt and coconut flakes.  Set aside.

Cream the softened butter, takes about a minute.  Gradually beat in the sugar.  Then add the eggs one at a time, incorporating each well.  Add in the vanilla.

Starting with the flour, alternate adding flour and coconut milk, blending well and making sure to scrape down the sides of the mixing bowl.

Carefully spread the batter in the pan over the topping mixture.

Sprinkle the pecans on the top of the batter.

Bake at 350 degrees for 30-35 minutes.  I would recommend placing the cake pan on a cookie sheet covered with parchment paper or foil to catch any spillovers (because there will more than likely be spillovers).  Bake until cake is golden or springs back to the touch when gently poked.

Remove cake from oven.  Run a knife along the inside edges of the pan.  Take your serving plate and put it upside down over the pan.

Using a thick towel or oven mitts, grab the edges and flip the pan and plate over and carefully lift the pan off the cake.  If any of the topping sticks to the pan, scoop it out and plop it on top.

Let the cake cool for about 15 minutes (so that you don't burn your face on the hot sugar topping).