I went to dinner a couple months ago with some girlfriends and ordered a pineapple upside down cake with coconut ice cream for dessert. I forgot how wonderful that cake tasted (my mom used to make it all the time). For days and weeks, I couldn't get the cake out of my mind. lol! Its not exactly eating clean, but sometimes its good to treat yourself. I combined the flavor of the coconut and pineapple into the cake. Maybe I feel less guilty of eating just the cake as opposed to cake AND ice cream. haha! Indulge....just a little! ;-)
Pineapple Coconut Upside Cake
4 eggs
1/4 cup Challenge butter
1 cup brown sugar
2 (20 oz) cans Crushed Pineapple, drained
1 cup sweetened shredded coconut
1 cup flour
1 tsp. baking powder
1/4 tsp. salt
1 cup sugar
3 tbls sour cream
2 tbls. butter, melted
1 tsp vanilla extract
Preheat oven to 350°. Melt butter (1/4 cup). Coat baking pan with melted butter and spread brown sugar. Layer crushed pineapple and coconut. Set aside. Sift flour, baking powder and salt. Add eggs, sour cream, butter and vanilla to flour mixture. Gradually add sugar to mixture. Spread batter evenly over pineapple. Bake for 45-50 mins. Loosen the edges of the cake with a knife. Cool cake for 10 minutes before inverting onto serving plate. Enjoy!
