This was my first attempt at vegan pineapple upside down cake with a coconut twist! It’s moist and delicious.

INGREDIENTS

Pineapple Topping:

• 1 T Coconut Oil, melted
• 3 T Light Brown Sugar
• Pineapple Rings or Chunks

Cake:

Dry Ingredients

• 1 2/3 C All Purpose Flour
• 1/2 C Shredded Coconut
• 1/2 C Light Brown Sugar
• 1/2 tsp Baking Powder
• 1/4 tsp Baking Soda
• 1/4 tsp Salt

Wet Ingredients

• 3/4 C Pineapple Juice
• 1/2 C Coconut Milk
• 1/4 C Coconut Oil, melted
• 1 T Vanilla

In an 8″ or 9″ round cake pan, roll melted coconut oil around to coat bottom and sides of pan. Sprinkle in brown sugar and stir until melting into oil. Pat it out evenly to cover bottom of cake pan. Place pineapple rings or chunks in pan in single layer. Set aside.

In medium bowl, mix all dry goods together.

In small bowl, whisk all wet ingredients together until well blended.

Stir wet ingredients into dry mixture. Stir until blended, but don’t over stir! Batter will be thick. Pour over pineapple topping in pan. Smooth out the batter so it’s level.

Bake on center rack at 350 for 40 minutes, or until toothpick comes out clean.

Immediately invert onto serving plate. Serve and enjoy!

🍍🥥

Sarah