This cake is super fast, beautiful, and full of flavor! With a coconut spin on the classic, this cake amps up the taste buds. The warm cinnamon pairs well with whipped cream or hot coffee. This recipe produces two round 8×8 cakes; which makes it perfect to share or cook side by side with someone special. A Gluten Free option is also listed.
Upside Down Coconut Pineapple Cake
By Bekie A
1 box of yellow cake mix ( for GF, select a GF mix)
1/2 cup coconut oil
1 cup of coconut milk
1/4 cup whipping cream
2 tsp vanilla
1 tsp coconut extract
1 tsp cinnamon
1 egg
–mix all of the above ingredients together and mix well. Set aside. Meanwhile, butter 2 8×8 round cake pans.
Topping
1/4 cup brown sugar for each 8×8 round cake pan
5 sliced pineapples per pan (1 can total)
About 15 maraschino cherries per pan
1 tbsp of honey drizzled
1/4 cup of raw slivered coconut
2-3 Tbsp of sliced almonds
–In each pan, spread 1/4 cup of brown sugar. Then sprinkle coconut and almonds. Drizzle with honey.
Then add pineapple and cherries. 
Pour about 2 1/4 cups of batter in each Pan. Spread evenly. Bake at 350 for 17-22 min until golden, puffed, and jiggly. Allow to cool and then invert onto a plate.
