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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This cake is so good, a nice change from pineapple upside down cake... All it needs is a dollop of whipped cream on top. Serve it warm or cold (I prefer it warm topped with whipped cream or Cool Whip). Ingredients:
1/2 cup butter, softened, divided |
2 cups flaked coconut |
1 cup brown sugar, packed |
1/2 cup white sugar |
2 eggs |
1/4 cup half-and-half cream or 1/4 cup milk |
1 teaspoon vanilla |
1 cup flour |
1 teaspoon baking powder |
1/4 teaspoon salt |
whipping cream (optional) |
Directions:
1. Set oven to 350 degrees.
2. Grease a 9x9-inch baking pan (greasing well on the bottom).
3. In a small bowl, mix together 1/4 cup butter, 2 cups coconut and brown suagr; press into bottom of prepared baking dish.
4. In a seperate bowl,cream 1/4 cup butter and white sugar until fluffy (about 5 minutes).
5. Add in eggs; beat well.
6. Sift/mix together flour, baking powder and salt.
7. Beat the flour mixture into the creamed mixture.
8. Add in half and half and vanilla; beat for about 5 minutes on high speed.
9. Spread the cake batter over the coconut mixture in the pan.
10. Bake for 30-40 minutes, or until cake is golden brown, and a toothpick in the middle comes out clean when inserted in center of the cake.
11. IMMEDIATELY invert pan on a serving dish/plate.
12. Serve with a topping/dollop of whipped cream.
13. Delicious!
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