Ingredients

1/4 cup butter

1/2 cup brown sugar

1 pineapple, sliced into 1/2 thick rings

1/2 cup toasted pecans

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 canola oil

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

Method

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!