Frosted Coconut Pineapple Upside Down Cake
You Will Need
Preheat the oven to 350 degrees. Cut out 2 pieces of parchment paper the size of your baking pans. Grease the bottoms and sides of 2 - 9 inch round cake pans with the 1 tablespoon of butter. Place the parchment circles in the bottom of the pans and grease the top of the parchment paper too. Sprinkle 1 tablespoon of sugar into each pan.
Drain the pineapple slices and reserve the juice from one of them. Place the pineapple slices in both of the prepared cake pans. You should be able to get 7 slices per pan. Sprinkle the tops of the pineapple with another 1 tablespoon of sugar.
In a large bowl whisk together the flour, remaining ½ cup of sugar, baking powder, cinnamon and sea salt. In a medium sized bowl whisk together the eggs, crushed pineapple, vegetable oil, buttermilk and dark rum. Add the wet ingredients to the dry ingredients all at once and whisk to combine. Stir though the pecans and fine shredded coconut.
Pour the batter evenly into the two prepared cake pans and bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the centre of the cake comes out clean.
Remove the cakes from the oven and let them sit for 10 minutes. Invert them onto a cooling rack and let them cool completely.
Place the shaved coconut on a baking tray and, when the cakes come out of the oven, put the coconut in. Toast the coconut for 2-3 minutes then remove it from the oven and let it cool completely. Watch the coconut VERY carefully as it toasts (or burns!) easily.
While the cakes are cooling prepare the icing. In a large bowl cream together the butter and cream cheese. Add the powdered sugar, pineapple juice and sea salt and beat together well.
Once the cakes have cooled completely spread the icing over the top of one of the cakes then place the other cake on top. Ice the sides (but not the top!) of both the cakes and sprinkle the toasted coconut onto the icing.