Coconut Pineapple Upside Down Cake

Ingredients:

For the Coconut Pineapple Topping:

1/2 cup butter
1/2 cup packed brown sugar
1 cup shredded coconut
8 1/2 ounces crushed pineapple (drain, but reserve juice)

For the Cake:

1/2 cup butter
1/2 cup milk
1/2 cup pineapple juice
2 large eggs
1/2 cup granulated sugar (110 grams)
1 tsp vanilla extract
1 package instant pineapple cream pudding (or vanilla if unavailable, 3.4 ounces)
1 1/2 cups all-purpose flour (195 grams)
3 tsp aluminum-free baking powder
1/2 tsp salt

Whipped Cream:

2 cups heavy whipping cream
6 tbsp powdered sugar
1 tsp vanilla extract

Method-

Prepare the Coconut Pineapple Topping:

Spray two 8" round cake pans with cooking spray.
Melt the butter and divide it between the two pans.
Mix brown sugar, coconut, and drained pineapple. Divide and spread over the bottoms of the pans.

For the Cake:

Preheat oven to 350°F.
Beat shortening, milk, pineapple juice, eggs, sugar, and vanilla in a stand mixer.
Add pudding mix, flour, baking powder, and salt. Beat for 3 minutes.
Divide batter over the pineapple mixture in the pans, spreading evenly.
Bake for 35-40 minutes. Cool slightly, then invert onto racks.

Prepare the Whipped Cream:

Beat whipping cream, powdered sugar, and vanilla until stiff peaks form.

Assemble the Cake:

Place one cake layer on a plate, topping side up.
Cover with some whipped cream.
Add the second layer and frost with the remaining whipped cream.
Garnish as desired and refrigerate until serving.