Pineapple Upside Down Cake with Pina Colado Sauce

1 ¾ Cups sugar 6 slices fresh pineapple (1/2 inch thick) cored

12 Tbl unsalted butter at room temp

3 eggs

6 egg yolks

¾ All-Purpose Flour

2/3 Cup Cornmeal

¾ tea Baking powder

Caramel:

Put ¾ cup of the sugar and ¼ cup water in a pot and set over high heat.  Cook, swirling the pan occasionally, until the color turns medium amber.  Pour the caramel  into a 9 x 2 inch round nonstick cake pan

Arrange the pineapple slices in a single layer over the caramel.

Preheat oven to 350.

Batter:

In a large bowl, beat the butter and remaining 1 cup of sugar until light and fluffy.  In another bowl, wisk together the eggs and yolks.  Beat the egg mixture into the butter.  Combine the flour, cornmeal, baking powder, and salt in a sieve and sift them over the bowl.  Stir until the batter is smooth and well blended.  Spread the batter over the fruit in the pan.

Bake 40 to 45 minutes or until a toothpick inserted in the center of the cake comes out clean.  Invert the cake onto a plate.

Pina Colada Sauce

1 ½ cup unsweetened coconut milk

1 cup unsweetened pineapple juice

¾ cup canned sweetened cream of coconut (Coco Lopez)

½ cup white rum

In a medium saucepan, combine all of the ingredients.  Bring to a simmer and stir well.

Flame the cake in a medium saucepan heat ½ cup dark rum over medium heat ignite the run with a long match.  Pour the flaming rum over the cake.

Serve the cake while still warm drizzled with the Pina Colada Sauce