¾ c butter, room temperature, separated
¼ c light brown sugar, packed
1 8 oz can crushed pineapple, reserve juice
2 - 8 oz cans sliced pineapple, drain, reserve juice and pat dry (I omitted these since I don't like pineapple bits)
½ c sweetened flaked coconut
1 cup all-purpose flour
1 ¼ teaspoons baking powder
¼ cup granulated sugar
½ cup milk
1 extra large egg
3 tablespoons reserved pineapple juice
¼ teaspoon salt
Fresh Raspberries (optional, I left it out)
Apricot Preserves, slightly heated (optional, I left it out)
- Preheat oven to 350 degrees F. Mix ¼ c butter and brown sugar in 9" cake pan. Heat in oven until sugar and butter begin to turn dark but not burnt. Add crushed pineapple and coconut. Mix and spread evenly in pan. Place pineapple slices around edge of pan and one slice in center.
- Combine remaining ingredients together and mix at low speed to blend. Mix at medium speed until well blended. Pour over pineapple in pan. Bake 40 minutes or until cake test done. Invert onto serving platter and garnish with raspberries in center of each slice. Glaze each berry with syrup from preserves, if desired.