CHOCOLATE PINEAPPLE UPSIDE DOWN CAKE: National Pineapple Upside Down Cake Day

Today is Pineapple Upside Down Cake Day! Pineapple Upside Down Cake is so Retro. Here's a way to bring it into 2021: Add chocolate! The following recipe is easy and terrific. It's from Home Cooking Adventure. Want to save time? Use a chocolate cake mix and add coconut.  Want to use fresh pineapple in your Chocolate Upside Down Pineapple Cake? Try this one from Serious Eats. 

Want to know more about the history of Pineapple Upside Down Cake? Go to: Kitchen Historic

CHOCOLATE PINEAPPLE UPSIDE DOWN CAKE

Ingredients 

Pineapple Topping 

1/4 cup unsalted butter 

1/3 cup light brown sugar 

6 or 7 pineapple slices, canned 

Chocolate Coconut Cake 

1 cup 

All-purpose flour 

1 cup unsweetened shredded coconut 

1/3 cup unsweetened cocoa powder 

1/2 tsp salt 

1 tsp baking powder 

1/3 cup unsalted butter, soft 

2/3 cup sugar 

3 eggs 

1 tsp coconut extract 

3/4 cup coconut milk 

3 oz semisweet chocolate, melted 

Directions 

Preheat oven to 350F. 

Grease a 9 inch pan and line with parchment paper. 

In small saucepan melt butter over low heat, add sugar, and cook until sugar dissolves. 

Pour mixture in prepared pan and arrange the pineapple slices. Set aside until you prepare chocolate cake. 

In medium bowl combine flour, cocoa powder, shredded coconut, baking powder, and salt. In another bowl mix butter and sugar until thick and creamy. Add eggs, one at a time, coconut extract and mix to combine. With mixer on low, alternate adding gradually flour mixture and coconut milk until all is well incorporated. Add melted chocolate and mix to incorporate. 

Bake for 40-45 minutes or until toothpick inserted into center comes out with a few crumbs. 

Cool in pan for few minutes minutes, then invert onto a serving platter. 

Serve with whipped cream or ice cream.