1 stick butter or margarine or a little of both (what I used)
1/2 cup brown sugar, firmly packed
Enough pineapple slices or chunks to cover the bottom of an ovenproof 12" skillet
1/2 cup butter
1/2 cup sugar
1 tablespoon vanilla extract
1 1/2 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup milk
1/4 cup Cream of Coconut (Coco Lopez)
1/2 cup shredded coconut
In 12" ovenproof skillet, melt butter/margarine over medium heat. Sprinkle brown sugar over the top and stir until it's all dissolved and you have a nice caramel. Remove from heat and arrange pineapple and cherries in the pan, in the syrup, making a design.
To make the cake batter.
Cream 1/2 cup butter on medium speed with mixer; gradually add 1/2 cup sugar and beat until light and fluffy. Add egg and beat well.
Add cream of coconut to milk and stir to combine. In a separate bowl, sift all of the dry ingredients except coconut. Add sifted ingredients alternately with the milk; beat until smooth, ending with dry ingredients. Add coconut and stir to combine.
Pour over pineapple design. Bake at 375° for about 35 minutes. Let cake cool for about 5 minutes before turning out onto a serving plate.