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Today would have been my dad’s 80th birthday I can’t believe he’s been gone 25 years. I still sometimes pick up the phone to call him and talk before I realize…

ANYWAY I digress. My cousin also passed away back in 1998 and her sister and I bake a cake for her every year on her birthday – most times we even make significantly different flavors, but I always make the same one on daddy’s birthday, Pineapple Upside Down Cake, his favorite.

This year I decided to try a new recipe from Damaris Phillips – I just LOVE her.  She is so much fun, and REAL, plus she likes to experiment so I know she’d be okay with the changes I made to her recipe.

PINEAPPLE UPSIDE DOWN CAKE
Total:1 hr 15 min          Active:25 min          Yield: 8 to 12 servings

TOPPING
2 1/2 tablespoons unsalted butter
1/2 cup lightly packed brown sugar
1/2 teaspoon molasses
20-ounce can sliced pineapple, drained and juice reserved
20-ounce can crushed pineapple, drained and juice reserved
1/3 cup golden raisins
1/4 cup finely chopped dried apricots
1/2 cup pineapple rum

• Soak raisins and apricots in the rum.
• In a 10-inch cast-iron skillet over medium heat, melt the butter and add the brown sugar.
• Cook, stirring constantly, until the sugar melts, about 2 minutes.
• Remove from heat.
• Drain apricots and raisins well.**
• Arrange the pineapple slices in the skillet.
• Fill in the spaces with the chopped apricots and golden raisins.
• Follow by a thin layer of crushed pineapple. Set aside.

CAKE
1 1/3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon fine salt
1/3 QUALITY flaked coconut
1/2 cup whole milk
2 teaspoons PURE vanilla extract
1/4 cup reserved pineapple juice (from the cans)
3/4 cup granulated sugar
1/2 cup unrefined coconut oil
1 LARGE egg

• Preheat the oven to 350°.

Combine the cake ingredients in this fashion:

• In one bowl, whisk together the flour, baking powder, coconut and salt.
• In a second bowl, combine the milk, vanilla extract and 1/4 cup of the reserved pineapple juice.
• In the bowl of a stand mixer fitted with a paddle attachment, combine the granulated sugar and coconut oil on medium speed until thick and creamy, about 3 minutes.
• Beat in the egg.
• Add half of the flour mixture and mix on low until just combined.
• Add the milk mixture and stir until just combined.
• Add the rest of the flour and mix until combined, about 1 minute.
• Pour the batter over the pineapple slices in the skillet and spread evenly.
• Bake until the top is golden brown and a toothpick comes out clean when inserted, 25 to 35 minutes.
• Be sure and check after 20 minutes to make sure the top isn’t getting too brown. If it is, cover loosely with aluminum foil.
• Let cool for 15 minutes.
• Cover with a large serving plate and invert the cake.
• ENJOY!

NOTE: YOU CAN NOW USE THE LEFTOVER RUM FOR A COCKTAIL WHILE YOU WAIT!