This recipe for Pineapple Upside-Down Cake has a tropical twist with the addition of coconut. The cake is made with shredded coconut in the batter and the topping is made with brown sugar and butter. The pineapple slices are arranged on top of the topping and the cake batter is poured over them. When the cake is baked and inverted onto a serving platter, the topping becomes the bottom and the pineapple slices are beautifully displayed on top. This cake is perfect for anyone who loves the flavors of coconut and pineapple and wants to add a little tropical flair to their dessert.
