Didn't have anything better to do, so I fixed Reva's post.
Hope this is what you're looking for but it doesn't seem like it would be
custard textured. Does sound good, though.

Coconut Upside-Down Cake
Serves 6

5 Tablespoons butter, melted
1/2 Cup brown sugar
1 Cup grated coconut
1/4 Cup sliced almonds
4 Tablespoons shortening
2/3 Cup sugar
1 Egg
1 Cup sifted cake flour
1-1/2 Teaspoons baking powder
1/4 Teaspoons salt
1/3 Cup milk
1 Teaspoon vanilla

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 . 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.