Cream of Coconut Pineapple Upside-Down Cake

Ingredients

• 0.25 cups brown sugar
• 0.25 cups butter
• 7 tablespoons unsweetened coconut flakes
• 2 cups all-purpose flour
• 0.75 teaspoons baking powder
• 0.25 teaspoons salt
• 2 eggs whites
• 1 cup white sugar , divided
• 7.33 tablespoons butter
• 1 can cream of coconut , 15 ounce
• 1 can pineapple chunks , 8 ounce
• 2 eggs yolks
• 0.5 teaspoons vanilla extract

Instructions

1. 1

   Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking pans.

2. 2

   Place brown sugar, 1/4 cup butter, and coconut flakes in a microwave-safe container and heat until warm, about 2 minutes. Mix into a paste.

3. 3

   Combine flour, baking powder, and salt in a separate bowl. Whip egg whites in a metal bowl with a clean electric mixer until stiff peaks are formed.

4. 4

   Beat 1/2 cup white sugar and 7 1/3 tablespoons butter in a bowl with an electric mixer until creamy. Add remaining 1/2 cup white sugar, cream of coconut, reserved pineapple juice, egg yolks, and vanilla extract; mix thoroughly. Add the flour mixture; stir batter slowly until fully combined. Fold in the whipped egg whites using a spatula.

5. 5

   Spread the brown sugar paste over the bottoms of the prepared pans. Arrange pineapple chunks on top. Pour in the batter.

6. 6

   Bake in the preheated oven until tops are brown and crisp and a toothpick inserted into the centers comes out clean, about 1 hour. Let cool, about 25 minutes. Flip cakes over onto a serving plate and out of the baking pans.