Pineapple/Coconut Upside Down Cake - Skillet Pan

I got this recipe from Ana Olsen and have been making it ever since. It is a very easy and truly wonderful cake. The coconut in the cake gives it a different texture then the usual. I have made it with pineapple, apples, as well as peaches and apricots. Give it a try, I know you will not be disappointed.

• Ready In: 50 mins
• Serves: 8

Ingredients

• 1⁄4 cup butter
• 2⁄3 cup brown sugar
• 2  teaspoons lemon juice
• 8  slices pineapple
• 3⁄4 cup buttermilk
• 1⁄3 cup  oil
• 1  teaspoon vanilla extract
• 3  eggs, lightly beaten
• 1 1⁄2 cups flour
• 2⁄3 cup sugar
• 1  teaspoon baking powder
• 1⁄4 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon ground nutmeg
• 1⁄2 cup sweetened flaked coconut

Directions

1. Method:
2. Heat 10 in cast iron skillet.
3. Add butter and brown sugar, stir till bubbly, add lemon juice and stir till smooth.
4. Place your pineapple rings or other fruit evenly over the top. Let sit and cool while making the batter.
5. In a large bowl: Mix eggs, buttermilk, oil and vanilla.
6. Dry ingredients: Sift together, flour, sugar, baking powder, baking soda, salt, and nutmeg.
7. Add the dry ingredients to the wet all at once. Whisk till smooth add the coconut mix well.
8. Carefully pour or ladle batter over the fruit.
9. Bake at 350 F for 30 to 35 minutes.
10. Cool in skillet for 30 minutes then run a knife around the edge and flip it onto a flat plate.
11. Serve either warm or at room tempreature with whipped topping.