|Nutritional Guidelines (per serving)|
|Servings: 1 cake (9 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 19g||24%|
|Saturated Fat 12g||59%|
|Total Carbohydrate 42g||15%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This delicious coconut cake is actually an upside down cake with a buttery brown sugar and toasted coconut topping. From house party guests to your out of town family that's visiting, everyone will enjoy this sweet dessert.
- 6 tablespoons butter
- 2/3 cup sugar (brown)
- 2 tablespoons water
- 1 cup coconut (toasted*)
- 1 1/4 cups flour (cake, sifted)
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup sugar
- 1/4 cup butter
- 1 egg (well beaten)
- 1/2 cup milk
- 1 teaspoon vanilla extract
In an 8-inch square baking pan, melt butter with brown sugar and water.
Cook, stirring until well blended. Add toasted coconut; set aside.
Sift together cake flour, baking powder, salt, and sugar.
In mixing bowl, cream butter; stir in dry ingredients. Stir in egg, milk, and vanilla; beat for 1 minute.
Pour batter over coconut mixture. Bake at 350 F for 35 to 45 minutes, until the cake is done.
Invert the cake onto a cake plate.
- *To toast coconut in the oven, spread coconut on a baking sheet in a single layer. Bake at 325 F, stirring occasionally, until golden brown, about 10 minutes.