Easy 15 minutes Pineapple coconut upside down cake

Ingredients:
Base:
1 can sliced pineapple(350gms)
20gms unsalted butter
1 to one and half cups brown sugar
Cake ingredients:
200gms unsalted butter, softened
3 eggs
200gms self raising flour, sifted
1/2 cup caster sugar
1 tbsp lemon juice
1/2 tsp vanilla essence
60gms desiccated coconut.
Method:
Method:
-Melt 20 gms butter in the microwave for 40 seconds. Add one to one and half cups brown sugar and the halved sliced pineapple pieces.
-Take a releasable round baking dish, grease and line the base with baking paper.Layer the base with the pineapple,brown sugar, butter mix.Any design you like.
-Melt 200 gms butter in the microwave.When cool, add sugar and beat with an electric mixer for 5 minutes or until fluffy and white.
- Beat in the eggs one by one, then add the lemon juice and vanilla extract. At this stage you may sometimes find that your mixture has split.Dont worry. Continue with the procedure.
-Add flour and coconut and fold in or combine well using the lowest setting on the electric mixer.
-Spoon the batter onto the pineapple base layer.
-Bake for 50-60 minutes or until a skewer inserted comes out clean.
-Cool for 5 minutes and then place a plate on top of the baking dish and turn it over in one firm flip.
-Release the catch and remove the baking paper on top.
-Enjoy! To indulge yourself, add a dollop of cream on top when eating.

P.S. I have made this cake with the cheapest vanilla cake mix or any cake mix available in the shops and it always turns out beautifully.