This is a lighter, healthier pineapple upside down cake. The pineapple is not caramelized but simply baked on the bottom of the cake.
7 tablespoons butter, softened
6 tablespoons coconut milk (1/4 cup and 2 tablespoons)
½ teaspoon vanilla extract
2/3 cup brown sugar
¾ cup coconut flour
¼ teaspoon salt
½ teaspoon baking powder
7 to 8 pineapple slices, canned or fresh
Maraschino cherries, for garnish (optional)
Preheat the oven to 350 degrees Fahrenheit. Grease a 9-inch cake pan.
Using an electric mixer, mix the eggs, butter, milk, vanilla and sugar until well combined. Combine the coconut flour, salt and baking powder. Add to the wet mixture and mix again.
Arrange the pineapple slices on the bottom of the prepared pan. Pour the batter over it. Bake until the cake is lightly browned and a skewer comes out clean, 35 minutes. Let the cake cool and turn it over onto a plate. Garnish with Maraschino cherries.
Serves 6 to 8