Recipe: Quick Coconut-Pecan Upside Down Cake (one 9-inch layer)

QUICK COCONUT-PECAN UPSIDE DOWN CAKE

FOR THE TOPPING:
1/2 cup (1 stick) butter, softened, divided use
1/2 cup dark brown sugar, packed
1/2 cup shredded coconut
2/3 cup chopped pecans
1/2 cup semisweet chocolate morsels (3 oz)
2 tablespoons milk
FOR THE CAKE:
1 cup flour
1/2 cup granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/3 cup water
1 egg

Preheat oven to 350 degrees F.

TO PREPARE THE TOPPING:
Melt 4 tablespoons (1/2 stick) of the butter in a small saucepan. Remove from the heat, then stir in the brown sugar, coconut, pecans, chocolate morsels and milk, and blend well. Spread the mixture evenly in the bottom of a 9-inch round cake pan; set aside.

TO PREPARE THE CAKE:
Stir together flour, granulated sugar, baking powder and salt in a mixing bowl. Add the remaining 4 tablespoons butter, the vanilla, water and egg, and beat until batter is thoroughly blended and perfectly smooth. Pour over the coconut/pecan mixture.

Bake for about 30 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let cool in the pan for about 5 minutes, then turn out onto a serving plate, coconut mixture on top.

If any of the topping sticks to the pan, scoop it out, and spread it on the cake. Serve warm or cold with vanilla ice cream, if you wish.

Servings: 6
Adapted from unknown source