Quick Coconut-Pecan Upside-Down Cake
Yield
1 CakePrep
30 minCook
30 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
softened |
|
| ½ | cup |
brown sugar, dark
|
*
|
| ½ | cup |
coconut
shredded |
*
|
| ⅔ | cup |
pecans
chopped |
|
| ½ | cup |
chocolate chips (semi-sweet)
|
*
|
| 2 | tablespoons |
milk
|
|
| 1 | cup |
all-purpose flour
|
|
| ½ | cup |
sugar
|
|
| 1 ½ | teaspoons |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | teaspoon |
vanilla extract
|
|
| ⅓ | cup |
water
|
|
| 1 | each |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
softened |
|
| 118 | ml |
brown sugar, dark
|
*
|
| 118 | ml |
coconut
shredded |
*
|
| 158 | ml |
pecans
chopped |
|
| 118 | ml |
chocolate chips (semi-sweet)
|
*
|
| 3E+1 | ml |
milk
|
|
| 237 | ml |
all-purpose flour
|
|
| 118 | ml |
sugar
|
|
| 7.5 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 2.5 | ml |
vanilla extract
|
|
| 79 | ml |
water
|
|
| 1 | each |
eggs
|
|
Directions
Preheat oven to 350℉ (180℃).
Melt 4 tbl. 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 inch round cake pan; set aside.
Stir together flour, granulated sugar, baking powder and salt in a mixing bowl.
Add the remaining 4 tb.
Butter, the vanilla, water and egg, and beat until batter is thoroughtly blended and perfectly smooth.
Pour over the coconut/pecan mixture and bake for about 30 min. or until a toothpick inserted in the center of the cake comes out clean.
Let cool in the pan for about 5 min.
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.
