I served this the other night and there wasn't a crumb left by the end

Print this recipe
This coconut and pineapple cobbler is truly a little slice of paradise. This recipe combines a coconut-flavored cake layer with a rum-infused pineapple filling to create a cobbler that will brighten up even the darkest of days.
Canned pineapple makes this recipe super easy to make at home, but you could also easily use fresh; just cook it in a saucepan with the brown sugar before adding it to the casserole to ensure that it's fully cooked through by the time the dessert is done. You can add even more coconut flavor to this dish by subbing a coconut rum for the dark rum, or you can leave it out completely and sub vanilla extract instead.
Pineapple Coconut Cobbler
Cooktop Cove
1 (20-ounce) can pineapple chunks in juice, drained
2/3 cup light brown sugar
1 cup coconut milk
1 tablespoon dark rum
1 cup flour
1 cup sugar
1/2 teaspoon baking powder
1/2 cup butter, melted
2 cups shredded coconut, divided
1. Heat the oven to 350 F.
2. Combine the pineapple, brown sugar, half of the coconut milk, and the rum in a mixing bowl. Set aside.
3. In another bowl, combine the flour, sugar and baking powder. and mix with a whisk to combine.
4, Add the remaining coconut milk and melted butter to the dry mixture, and combine with an electric mixer.
5. Add half of the coconut and mix in.
6. Season with a pinch of salt, and pour the batter into a greased 9-by-13 casserole dish.
7. Top with the pineapple mixture, spreading it over the batter.
8. Sprinkle the remaining coconut over the pineapple.
9. Bake 45 minutes, until golden brown.
Print this recipe