Fruity buttery Pineapple Upside Down Cake that will be a show-stopper at any event. This is a great make-ahead dessert!
Preheat oven to 350 degrees F (180 degrees C). Butter a 9 inch round baking pan.
Melt together the 2 tablespoons of butter and 1 tablespoon of sugar in the microwave for about 20 seconds. Mix together well then pour into the baking pan and spread to ensure the mixture coats the bottom of the pan.
Arrange the pineapple slices and cherries on the bottom of the pan.
Cream together butter and sugar for about 2 minutes with a hand mixer or by hand until fluffy.
Add the milk and vanilla then mix until combined. Add the eggs one at a time mixing each time until just combined.
Add the flour, baking powder and salt then mix until just combined. Add the shredded coconut and mix until just combined.
Pour the batter into the prepared baking pan. Spread to ensure it is evenly distributed around the pan.
Place in preheated oven and bake for about 35 minutes until a toothpick inserted in the middle of a cake comes out clean.
1. Use fresh pineapples! I have have found that using fresh pineapples yields the most flavor. I leave my pineapple to ripen for a few days before using, This yields a deep fruity flavor and that way, I do not have to add too much sugar to my cake. I have tried using pineapple from the can and honestly, it is pale in flavor compared to fresh pineapple. So use fresh pineapple.
2. You could definitely make this cake without the cherries. I love them for the pop of color and flavor they yield but omit them if you can't find cherries.