Pina Colada Pineapple Upside Down Cake

Pina Colada Pineapple Upside Down Cake -Topping - 1/3 cup melted butter 1 cup brown sugar 9 Pineapple rings (one can is more than enough) 9 Maraschino Cherries -Cake- 1/2 cup of softened butter 1 cup white sugar 2 eggs 1 1/2 tsp vanilla extract 3/4 cup of milk 1 3/4 cups of all-purpose flour 1 tbsp baking powder 1 1/2 cups sweeten coarse shred coconut. Preheat Oven to 350F Topping - Combine melted butter and brown sugar in a small bowl and spread in the bottom of an ungreased 9" (2.5L) pan. Place pineapple rings on top of the sugar mixture and put a cherry in the center of each ring. Set aside Cake Cream butter, sugar, eggs and vanilla in a large bowl with an electric mixer until light in texture and creamy Add milk and mix until combined Add remaining ingredients and beat until smooth. Spread batter evenly over pineapple Bake in pre-heated oven for 50-60 minutes or until a toothpick inserted in the center comes out clean Cool 20 minutes in pan Loosen cake from edges of the pan and invert onto a serving platter