Pina Colada Cake Hybrid (Pineapple Upside Down Cake)

Ingredients

• 1/2 cup (1 stick) butter, melted
• 2/3 cup packed light brown sugar
• 1 (20-ounce) can pineapple slices, drained, divided
• 2 tablespoons dark rum
• 1/2 cup finely chopped macadamia nuts
• 1/2 cup flaked coconut
• 1/2 cup granulated sugar
• 1/2 cup (1 stick) butter, softened
• 2 eggs
• 1 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 1/4 cup sweetened cream of coconut
• 1/2 teaspoon coconut extract
• 1/2 cup flaked coconut

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, combine melted butter and brown sugar. Spread mixture in the bottom of the prepared cake pan. Arrange pineapple slices in an even layer over the top.
3. In a small bowl, combine rum, macadamia nuts, 1/2 cup coconut, and 1/4 cup of the granulated sugar. Sprinkle over the pineapple layer.
4. In a large bowl, cream together the remaining butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, baking soda, and salt; stir into the creamed mixture alternately with the buttermilk. Mix in the cream of coconut, coconut extract, and remaining coconut.
5. Pour the batter over the pineapple layer. Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow cake to cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Interesting Facts

• This unique combination of a pineapple upside down cake and a Pina Colada cake comes together to make a delicious dessert that is sure to please.
• Macadamia nuts, coconut, and rum are the perfect ingredients for creating a tropical flavor.
• This cake is best served as soon as possible after it is baked, in order to enjoy the best flavor.