1/4 cup butter
1/2 cup brown sugar
1 pineapple, sliced into 1/2 thick rings
1/2 cup toasted pecans
1 cup oil
2 1/2 cups pastry flour
1 tbsp baking powder
1 tsp baking soda
2 tsp salt
1 tbsp cinnamon
1/2 tsp nutmeg
1/4 tsp clove
1 cup granulated sugar
4 large eggs
2 tsp vanilla extract
3 cups grated carrot
1/2 cup crushed pineapple (with juices)*
1/2 cup unsweetened desiccated coconut
- Heat butter in a 10-inch Matheson cast iron skillet (2 inches deep) over medium. Whisk in brown sugar until combined and syrupy. Remove from heat. Arrange pineapple slices in a single layer. Arrange 1/2 cup of pecans between the pineapple slices.
- Preheat the oven to 350F. In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), beat the sugar and eggs until pale and fluffy.
- Add in the vanilla and then while the motor is still going, slowly stream in the oil.
- Add the carrot, coconut, crushed pineapple and chopped nuts. Stir by hand with a wooden spoon or spatula. Stir in the remaining dry ingredients just until combined
- Transfer the batter into the pan covering the pineapple slices. Bake until baked through, about 55 minutes.
- Remove from oven, let stand for 5 minutes. Run a butter knife around the edge of the cake to remove any sticky bits during the flip. Place a large plate over the pan and carefully and swiftly invert the pan so the cake is pineapple up on the plate.
- Let rest 20 minutes before enjoying. * to make crushed pineapple just pulse in a food processor or blender!