Coconut Pineapple Upside Down Cake

In this recipe, the classic pineapple upside down cake gets a tasty update with the addition of coconut. It’s easy to make, looks impressive, and tastes great!

3/4 cup butter, divided (you will need the 1/2 cup to be at room temperature)
2/3 cup brown sugar, firmly packed
20 oz can pineapple slices
10-15 whole maraschino cherries
1 1/2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/4 cup shredded coconut, preferably unsweetened.
1/2 cup white sugar
1 egg
1 tsp. vanilla extract
1 cup pineapple juice (reserved from canned slices)
2 tbs. coconut rum

View the full recipe at The Table →