Quick Coconut-Pecan Upside-Down Cake

½ cup unsalted butter; softened
½ cup dark brown sugar; firmly packed
½ cup shredded coconut
⅔ cups Pecan Valley Pecan Pieces
½ cup semi-sweet chocolate morsels
2 tablespoons milk
1 cup flour
½ cup granulated sugar
1½ teaspoons baking powder
¼ teaspoon sea salt
½ teaspoon vanilla
⅓ cup water
1 egg
1. Preheat oven to 350ºF
2. In a small saucepan melt 4 tablespoons of the butter. 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.
3. In a large mixing bowl stir together flour, granulated sugar, baking powder and salt. 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.
4. Bake in a preheated oven for about 30 minutes, or until a toothpick inserted in the center of the cake comes out clean.
5. Let cool in the pan for about 5 minutes and 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.
6. Serve warm or cold with vanilla ice cream, if you wish.
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