Title: Recipe: RE: Upside-Down Coconut Cake
Posted By: Reva
Date: April 20th 1999
Board: A Board For Bakers

Coconut Upside-Down Cake
Serves 6

5 Tablespoons butter, melted

Melt the butter and pour into a 9 1/2 Cup brown sugar inch cake pan.

Crumble on the brown 1 Cup grated coconut sugar and sprinkle with coconut and 1/4 Cup sliced almonds sliced almonds. Cream the shortening 4 Tablespoons shortening and sugar together until smooth. Add
2/3 Cup sugar the egg and beat . Sift dry
1 Egg ingredients together and add
1 Cup sifted cake flour alternately to sugar-egg
mixture
1-1/2 Teaspoons baking powder with the milk. Blend
in vanilla.
1/4 Teaspoons salt Pour batter carefully over the
1/3 Cup milk topping, spreading evenly. Bake at
1 Teaspoon vanilla 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.