This past week has not been a very successful one when it came to multi-tasking. This gal failed miserably at balancing work, home projects, my college courses, and family life. Hence the hiatus from a regular blog post. But, oh well…another new week!!
A few days ago, in the midst of stressing out about my A+ class and my cyber forensics classes, there was only one thing that was going to relax me. Okay, two…but my wine supply had diminished. After searching my pantry and the web, I came across this enticing and refreshing recipe posted on MyRecipes. It was for a tantalizing looking Pineapple Coconut Banana Upside Down Cake. Come on….the tastes of a Pina Colada in cake form? Deal.
I swapped in a can of crushed pineapple seeing that was all I had, and increased the coconut slightly. I was COMPLETELY out of vegetable oil, so increased the banana to take its place. I don’t own a cast iron pan (I know…sacrilegious), so I decided to just use an oven safe deep skillet. What transpired was an extremely moist, decadent sweet, refreshing cake that didn’t make me overwhelmed with guilt after eating a slice…or two! This recipe whips together so quickly, it’s even perfect for a quick treat to serve last minute company. Simple, pretty, and full of wonderful fruits, this one has definitely been added to my baking arsenal. Well done MyRecipes !! Now I just need to get my head on straight to head into another week of multi-tasking….better have another piece of cake.
Pineapple Coconut Banana Upside Down Cake
Ingredients
- 2 Tbsp. Butter
- 3/4 Cup Brown Sugar packed
- 1 Can Crushed Pineapple undrained
- 1 1/2 Cup Flaked Coconut sweetened
- 1 Cup Flour
- 1/2 Cup Sugar
- 1 tsp.Baking Powder
- 1/2 tsp. Baking Soda
- 1/2 tsp. Cinnamon
- 1/4 tsp. Salt
- 1 Cup Banana mashed
- 1 Egg
Instructions
- Preheat oven to 375°.
- Melt butter in a 9 inch oven safe skillet or bundt cake pan.
- Sprinkle evenly with brown sugar.
- Drain pineapple over a bowl, reserving juice.
- Sprinkle the crushed pineapple evenly over the brown sugar butter mixture in skillet.
- Sprinkle evenly with coconut. Set aside.
- Combine flour rest of dry ingredients in a large bowl.
- Combine reserved juice, banana, and egg, stirring with a whisk.
- Add pineapple juice mixture to flour mixture, stirring until combined.
- Pour flour mixture over coconut.
- Bake at 375° for 30 minutes or until a wooden pick inserted in center comes out clean.
- Invert onto a wire rack. Serve warm or at room temperature.
