Recipe: Pineapple-Coconut Upside-Down Cake

PINEAPPLE-COCONUT UPSIDE-DOWN CAKE

2 tablespoons light corn syrup
6 tablespoons butter, softened, divided use
1/2 cup light brown sugar, firmly packed
2 tablespoons flaked coconut
1 (8 oz.) can sliced pineapple in light syrup, drained
1 1/3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
1 egg
1 teaspoon vanilla
2/3 cup skim milk
10 tablespoons light whipped topping (for serving)
Additional pineapple slices (optional, for garnish)

Heat corn syrup and 1 tbsp butter together until melted in small skillet over medium heat. Stir in brown sugar; cook over medium heat until mixture is bubbly.

Pour mixture into ungreased (9-inch) round cake pan; sprinkle coconut evenly over top. Arrange whole pineapple slices on top of coconut.

Preheat oven to 350 degrees F.

Combine flour, baking powder and salt in medium bowl. Set aside.

Beat remaining 5 tbsp. butter in large bowl until fluffy; beat in granulated sugar, egg and vanilla. Add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture. Pour batter into cake pan with prepared topping.

Bake about 40 minutes or until cake springs back when touched lightly. Cool in pan on wire rack 2 to 3 minutes; loosen side of cake with knife and invert onto serving plate. Cut cake into wedges.

Serve warm or cool, topped with whipped topping. Garnish with pineapple slices, if desired.

Makes 1 (9-inch, single-layer) cake, 10 servings
Source: Grandma's Best-Loved Recipes Publications International