Piña Colada Upside Down Rum Cake

Directions

1. Preheat your oven to 350 degrees Fahrenheit. Lightly spray a 9-inch cake pan with nonstick spray and set aside.
2. In a small bowl, melt the butter, light brown sugar, and 1/2 teaspoon vanilla extract in the microwave for 30-45 seconds. Mix thoroughly and spread on the bottom of the prepared pan. Arrange the pineapple on top. Note- whatever pattern arrange, the pineapple will be the top of the cake, so have fun!
3. In a medium bowl or the bowl of a standing mixer, beat together the room-temperature butter and sugar for a few minutes. Add the egg and beat for another minute, stopping to scrape down the sides as needed.
4. Starting with the coconut milk mixture, alternate between adding the coconut milk mixture and the flour mixture into the creamed butter and sugar until both are gone and the cake batter is smooth.
5. Evenly spread the cake batter over the top of the pineapple in the prepared pan.
6. Bake for 35-40 minutes or until the top is golden brown and the middle of the cake is relatively firm to the touch. Remove and let cool for 5 or so minutes.
7. Place your serving platter upside down on top of the cake pan. Flip the platter and cake pan over and let the cake naturally release onto your plate. If a few pieces of pineapple don't come off clean, remove them with a fork and put them back in place on top of the cake. No one will ever know, I promise.
8. Garnish with the toasted coconut flakes and lime zest. Serve warm or at room temperature, but the sooner, the better.