Pineapple-Coconut Upside Down Cake w/ Whipped Coconut Cream

It never occurs to me to put pineapple in things. If I do it's often for a pina colada spin on a smoothie or I suppose on pizza. But baking it into a cake resulted in one of the best cakes I've ever made! Pineapple upside down cake is a retro classic, and is made by layering pineapple rings, brown sugar and butter, baked underneath a basic cake batter. Then you simply flip it over to reveal the pine-appley goodness on the other side.

This cake is more along the lines of a coffee cake, made only with honey and coconut oil it is denser more like a doughnut texture. But honestly it goes so well with the pineapple, this cake is amazing! Can't wait to make it again!

1 1/2 cups spelt flour (or regular flour)
1/3 cup + 1 tbsp honey
6 tbsp coconut oil (melted and cooled slightly )
2 eggs
1/2 cup coconut, shredded
1 tsp baking powder
1/2 tsp vanilla extract
Pinch of stevia (to taste)
Pinch of salt

Combine flour, salt, stevia, coconut, and baking powder, stir to combine. In separate bowl combine honey, vanilla and eggs. Pour dry ingredients into egg mixture, stir until combined, then slowly mix in coconut oil. Slice pineapple thinly and layer onto a parchment lined 9X9 inch pan. Pour batter over top and bake for 30 minutes on 350F. Allow to cool (very important or else it'll break). Flip pan onto a plate or board to reveal pineapple side and voila!

Makes enough for 9 pieces.

Top with coconut whipped cream and toasted coconut!

(To make coconut whipped cream, use cream on the top layer of a can of coconut milk and whip it with electric beaters or food processor and voila!)

What are some of your favourite pineapple recipes?