Coconut-Pecan Upside Down Cake
Source of Recipe
Internet
List of Ingredients
1/2 cup butter -- softened
1/2 cup dark brown sugar -- packed
1/2 cup shredded coconut
2/3 cup chopped pecans
1/2 cup semisweet chocolate morsels
(3 oz)
2 tablespoons milk
1 cup flour
1/2 cup granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/3 cup water
1 egg
Recipe
Shredded coconut goes on top along with chocolate chips that
drip down into the cake...a winner! (1 (9") round cake)
Preheat oven to 350 degrees. Melt 4 tablespoons (1/2 stick)
of the butter in a small saucepan.
Remove from the heat, then stir in the brown sugar, coconut, pecans,
chocolate morsels and milk, and blend well.
Spread the mixture evenly in the bottom of a 9" round cake pan; set aside.
Stir together flour, granulated sugar, baking powder and salt in a mixing bowl.
Add the remaining 4 tablespoons butter, the vanilla, water and egg,
and beat until batter is thoroughly blended and perfectly smooth.
Pour over the coconut/pecan
mixture, and bake for about 30 minutes, or until a toothpick
inserted in the center of the cake comes out clean. Let cool
in the pan for about 5 minutes, then turn out onto a serving
plate, coconut mixture on top.
If any of the topping sticks to the pan, scoop it out, and spread it on the cake.
serve warm or cold with vanilla ice cream, if you wish.
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