Good morning!

Its been such a great week! at least I have had a lot of time to rest and be lazy around cause here we had Monday and Thursday free (national holidays). 

Today’s dessert it’s thought for two very important people in my life, my mom and a very special friend that likes coconut (hahaha I wont say names). In my house, every December it is common to eat pineapple upside down cake, mostly Christmas and new years eve. But any other day is still a great idea. This exact recipe was taken from thenovicechefblog.com, but I reduced the amount of sugar used. It’s very easy to make and turns out very beautiful, here I made it in a bundt pan, but you can perfectly make it in a square or round one, as you prefer.

Ingredients:

• 1 (20 ounce) can crushed pineapple, drained
• 2 tablespoons unsalted butter, melted
• 1/2 cup brown sugar
• 2 2/3 cup all-purpose flour
• 1/3 cup corn starch
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 6 large eggs
• 2 teaspoons vanilla extract
• 1 teaspoon coconut extract
• 1 1/3 cup unsweetened coconut milk
• 2 cups shredded coconut

Directions:

1. Preheat oven to 350°F/180°C. Grease a 12 cup size pan.
2. In a small bowl, combine pineapple, 2 tablespoons melted butter and brown sugar. Evenly spread the mixture in the bottom of the pan and set aside.
   

   

   
3. In a medium bowl, sift flour, cornstarch, baking powder and salt together. Set aside.
4. In a large bowl, beat butter and sugar until fluffy. Add the eggs one at a time until well mixed. Add vanilla and coconut extract.
   

   

   

   
5. Mix flour mixture into the batter alternating with the coconut milk. Gently fold in shredded coconut using a spatula. Do not over mix.
6. Transfer batter to the prepared pan and bake until cooked through and the top is golden brown, about 1 hour and ten minutes.
7. Cool in cake pan for about 15 minutes then invert onto a cake plate. Serve warm or store in an airtight container until ready to serve. I must say this cake is way better to eat warm but still really good when cooled down.

If you don’t want to make a really big cake, you can split recipe in half or make little upside down cakes by using a muffin tin. You will use the same temperature but less time per batch (~20 minutes).

Hope you enjoy this recipe and try it some time.