Coconut upside-down coffee-cake-mix
9 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Bake it all mix |
| ¼ | cup | Brown sugar -- packed |
| ¼ | cup | Pecans -- chopped |
| 1 | Egg | |
| ½ | cup | Milk -- (about) |
| 1 | teaspoon | Vanilla extract |
| ¼ | cup | Butter or margarine |
| ⅓ | cup | Brown sugar -- packed |
| ⅓ | cup | Coconut -- flaked |
| 1 | tablespoon | Water |
Directions
Break egg into a measuring cup and pour in milk to ¾ cup mark. Add vanilla. Beat well; add to Mix and ¼ cup brown sugar. Stir until thoroughly blended. Add pecans and stir to combine. Melt butter in an 8 by 8 by 2-inch baking pan. Add the ⅓ cup sugar, coconut, and water. Spread evenly over bottom of pan. Drop dough by Tablespoons on top of sugar mixture. Bake in a 375 F. oven about 30 minutes. Loosen cake from sides of pan with a spatula or knife. Remove from pan immediately by inverting on a platter. Serve warm. Yield: One 8 inch square cake
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