Pineapple-Coconut-Banana Upside-Down Cake

Upside-down cakes are classically made in a cast-iron skillet because it gives the cake a crisp edge, cooks it evenly, and keeps it moist. Instead of a pineapple-only cake, this version features coconut and banana and give the cake a more tropical flavor.

Ingredients:

• 2 tablespoons butter
• 3/4 cup packed brown sugar
• 1 (15 1/2-ounce) can pineapple slices in juice, undrained
• 1 cup flaked sweetened coconut
• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup mashed ripe banana (about 1 banana) 
• 2 tablespoons vegetable oil
• 1 large egg 

Directions:

1. Preheat oven to 375°.
2. Melt butter in a 9-inch cast-iron skillet; sprinkle evenly with brown sugar. Drain pineapple slices over a bowl, reserving 1/2 cup juice. Place 1 pineapple ring in center of skillet. Cut remaining pineapple rings in half; arrange around center pineapple ring. Sprinkle evenly with coconut. Set aside.
3. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour and next 5 ingredients (flour through salt) in a large bowl. Combine reserved juice, banana, oil, and egg, stirring with a whisk. Add pineapple juice mixture to flour mixture, stirring until combined. Pour flour mixture over coconut. Bake at 375° for 30 minutes or until a wooden pick inserted in center comes out clean. Invert onto a wire rack. Serve warm or at room temperature.

Source: Lorrie Hulston Corvin, Cooking Light
JANUARY 2004