Quick Coconut-Pecan Upside Down Cake

Course : Cakes
Serves: 6
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1/2 cup butter -- softened
1/2 cup dark brown sugar -- packed
1/2 cup shredded coconut
2/3 cup chopped pecans
1/2 cup semisweet chocolate morsels
2 tablespoons milk
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 large egg

Preparation / Directions:

Shredded coconut goes on top along with chocolate chips that drip down into the cake...a winner! (1 (9") round cake) Preheat oven to 350 degrees. 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" round cake pan; set aside. 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, and 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.


Nutritional Information:

449 Calories (kcal); 25g Total Fat; (49% calories from fat); 4g Protein; 54g Carbohydrate; 73mg Cholesterol; 387mg Sodium

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