Coconut Pineapple Upside Down Cake

Coconut Yellow Cake
(from Peabody)

2 cups all-purpose flour, stirred before measuring
1 tablespoon baking powder
1 teaspoon salt
1/2 cup butter, softened
1 1/4 cups sugar
2 eggs
3/4 cup milk
1 teaspoon vanilla
1/2 tsp coconut extract
1/2 cup shredded sweetened coconut

Mix flour, baking powder, and salt; set aside. Cream sugar and butter in a large mixing bowl, beating until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Add half of the flour mixture then half of the milk.
Add vanilla and coconut extract. Mix until blended; add remaining flour and milk and beat until smooth. Fold in the coconut.

For the Pineapple:

1 medium pineapple, chopped into chunks
1 cup of firmly packed dark brown sugar
1/2 cup unsalted butter

Take brown sugar and butter and combine and melt in a saucepan on medium heat until sugar dissolves and the mixture is bubbly, 2-3 minutes. Pour mixture into a 10 inch diameter cake pan(that has been greased and floured)with 2 inch high sides. Arrange pineapple chunks in a single layer on top of the brown sugar mixture.
Pour batter over the the brown sugar mixture and pineapple.
Place cake middle of the oven and bake for 45 to 55 minutes, or until a tester comes out clean. Let the cake cool in the pan on a rack for 15 minutes, run a thin knife around the edge, and invert the cake onto a plate.