Dairy Free Pineapple Upsidedown Cake

2 c. Flour
1.5 c. sugar
1/2 c. coconut oil
1  c. coconut milk
3.5 tsp baking powder
1 tsp. salt
1 tsp vanilla
3 eggs
1 can pineapple rings
1 jar maraschino cherries
1/4 c. coconut oil
2/3 c. packed brown sugar

1. Heat oven to 350°F. In 9-inch square pan (or pan of your choice), melt 1/4 cup coconut oil in oven. Sprinkle brown sugar evenly over melted oil. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice, add extra cherries to gaps between rounds if desired.
2. In a large bowl, cream sugar and 1/2 cup coconut oil until light and fluffy. Add eggs one at a time, beating thoroughly after each addition. Add flour mixture alternately with milk, beating just to combine. finally, stir in vanilla. Pour batter into the prepared pan.
3. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.

This is the other dairy free dessert I made yesterday, also a big hit.  For most things I have found that I like coconut milk as my replacement for regular milk, I think it is because it has a higher fat content than other non dairy milks and adds a great flavor to baked items.