Coconut upside-down cake
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | tablespoons | Butter, melted |
| ½ | cup | Brown sugar |
| 1 | cup | Grated coconut |
| ¼ | cup | Sliced almonds |
| 4 | tablespoons | Shortening |
| ⅔ | cup | Sugar |
| 1 | Egg | |
| 1 | cup | Sifted cake flour |
| 1½ | teaspoon | Baking powder |
| ¼ | teaspoon | Salt |
| ⅓ | cup | Milk |
| 1 | teaspoon | Vanilla |
Directions
Melt the butter and pour into a 9 inch cake pan. Crumble on the brown sugar and sprinkle with coconut and sliced almonds. Cream the shortening and sugar together until smooth. Add the egg and beat well. Sift dry ingredients together and add alternately to sugar-egg mixture with the milk. Blend in vanilla. Pour batter carefully over the topping, spreading evenly. Bake at 350 degrees for 30 to 35 minutes. Invert onto serving dish immediately and allow to rest 3 to 4 minutes before gently lifting off the pan. From "The Portable Feast" by Diane D.
MacMillan, 101 Productions.
Makes 6 servings
From: Terri Woltmon Date: 09 Apr 94 Submitted By GAIL SHIPP On 11-13-95