For a long time, I’ve been obsessing over the idea of a pineapple upside-down cake.
The only problem was, pineapple upside-down cake conjured up images of canned pineapple and cake mix.
Yeah … clearly that was not where I wanted to take this cake.
I checked out a few recipes, but didn’t fall in love. I had to take matters into my own hands. 
Around the same time, I was becoming equally obsessed with the idea of baking with coconut oil. Have you guys been seeing this stuff everywhere? It comes in a jar, and the texture of it is scoopable – almost like a jar of coconutty-white, soft butter. You want to make sure to get virgin coconut oil, because that means it wasn’t refined with chemicals and other not-so-fun stuff. And guess what? You can use it as a {healthier} substitute for butter in your baking!
Which is just what I did with this recipe. Instead of using three sticks of butter, I went with one plus a cup of coconut oil. Um, hello? … How major is that?!
