Pleasure Tiki Pineapple Upside Down Cake

Our trip to the Bahamas inspired many variations on traditional recipes. I concocted this Coconut Pineapple upside down cake and it really does take the traditional cake to a whole new level.




Pleasure Tiki Pineapple Upside Down Cake






1 can Sliced Pineapple – save all the syrup


4 T butter


1c brown sugar


Candied cherries


1/3 c shortening


½ c granulated sugar


1 egg


1 t vanilla


1 c flour


1 ¼ t baking powder


¼ t salt


1 c toasted coconut






Drain pineapple saving all syrup. Melt butter and pour into 8x8 round pan, skillet or springform pan. Add brown sugar and 1 T pineapple syrup and spread to cover bottom of pan. Arrange pineapple slices in bottom of pan. Put candied cherry in center of each pineapple slice. Sprinkle toasted coconut to fill in all holes and spaces.






Cream together shortening and sugar. Add egg and vanilla. Add dry ingredients alternating with ½ c pineapple syrup. Spread over pineapple. Bake at 350 for 40-45 minutes. Cool 5 minutes and invert onto plate. If you use a springform pan be sure to put a tray underneath as the butter/brown sugar will tend to ooze out the edges. We usually attack this cake while it is hot out of the oven……….