Paleo Pina Colada Upside Down Cake

Step 1

Preheat oven to 375 F and lightly grease a 8x8 pan or 9 inch round cake pan.

Step 2

Place 2 tbsp butter or coconut oil in the 8x8 pan or 9 inch round cake pan and put pan in the pre-heating oven for a minute or two, only to melt the butter. Remove pan from oven once butter is melted and swirl around to cover the bottom of the pan.

Step 3

Sprinkle the 2 ½ tbsp coconut sugar and the 1 ½ tbsp shredded coconut all over the melted butter in bottom of pan.

Step 4

Place the pineapple rings to the pan on top of the shredded coconut, and coconut sugar. Set aside.

Step 5

In a larger mixing bowl combine: mashed banana, eggs, maple syrup, pineapple juice, and coconut extract or vanilla extract. Mix together thoroughly. Set aside.

Step 6

In a separate large mixing bowl combine: Coconut flour, almond flour, and baking powder. Stir together dry ingredients.

Step 7

Add wet ingredients to dry ingredients and mix together thoroughly.

Step 8

Spoon cake batter on top of the pineapple rings and spread around the pan evenly.

Step 9

Bake for 40 to 50 mins or until toothpick comes out of center clean. Remove from oven and cool.

Step 10

Use a butter knife to lightly loosen the edges of cake from the sides of the pan, then place a platter on top of the pan to cover cake, and flip pan over onto platter.

Step 11

Serve and enjoy