📖 Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. Don't skimp on the greasing; trust me on this one!
2. In a medium bowl, cream together the butter and sugars until light and fluffy. This is where an electric mixer comes in handy, but you can definitely do it by hand – just be prepared for a little arm workout!
3. Beat in the eggs one at a time, then stir in the vanilla. Make sure everything is well combined before moving on!
4. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix – a few lumps are okay!
5. Drain the pineapple slices well and pat them dry with paper towels. This is important to prevent a soggy bottom. I learned this the hard way… once.
6. Arrange the pineapple slices in a single layer in the prepared pan. Make them look pretty! it's your chance to be artistic!
7. Sprinkle the brown sugar evenly over the pineapple.
8. Pour the cake batter over the pineapple and brown sugar. Spread it evenly to ensure even baking.
9. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking at 30 minutes—every oven's a little different.
10. Let the cake cool in the pan for 10 minutes before inverting it onto a serving plate. This is always the most exciting part!
11. While the cake is cooling, prepare the coconut cream frosting. In a medium bowl, beat together the coconut cream, powdered sugar, and vanilla until smooth and creamy. If it's too thick, add a little milk; if it's too thin, add a little more powdered sugar.
12. Once the cake is completely cool, frost it with the coconut cream frosting. Garnish with toasted coconut flakes and a pineapple wedge, if desired. And there you have it—pure deliciousness!
13. Serve and enjoy your amazing Pineapple Upside-Down Cake! A good cup of coffee or tea is highly recommended (and a great photo opportunity!)