Chocolate Pineapple Upside Down Cake Easy

homecookingadventure.com

Ronbo

subheading: Pineapple Topping:

¼ cup (60g) unsalted butter

⅓ cup (70g) light brown sugar

6 or 7 pineapple slices , canned

subheading: Chocolate Coconut Cake:

1 cup (125g) all-purpose flour

1 cup (50g) unsweetened shredded coconut

⅓ cup (40g) unsweetened cocoa powder

½ tsp (2g) salt

1 tsp (4g) baking powder

⅓ cup (75g) unsalted butter , soft

⅔ cup (135g) sugar

3 eggs

1 tsp (5g) coconut extract

¾ cup (180g) coconut milk

3 oz (80g) semisweet chocolate , melted

Preheat oven to 350F (180C). Grease a 9 inch (23cm) pan and line with parchment paper.

In a small saucepan melt butter over low heat, add sugar and cook until sugar dissolves . Pour the mixture in the prepared pan and arrange the pineapple slices. Set aside until you prepare the chocolate cake.

Directions at homecookingadventure.com

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