The best delicious Coconut Upside-down Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Coconut Upside-down Cake recipe today!
Hello my friends, this Coconut Upside-down Cake recipe will not disappoint, I promise! Made with simple ingredients, our Coconut Upside-down Cake is amazingly delicious, and addictive, everyone will be asking for more Coconut Upside-down Cake.
What Makes This Coconut Upside-down Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Coconut Upside-down Cake.
Ready to make this Coconut Upside-down Cake Recipe? Let’s do it!
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5 tb Butter, melted 1 Egg
1/2 c Brown sugar 1 c Sifted cake flour
1 c Grated coconut 1 1/2 ts Baking powder
1/4 c Sliced almonds 1/4 ts Salt
4 tb Shortening 1/3 c Milk
2/3 c Sugar 1 ts 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 well. 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. From “The Portable Feast” by Diane D.
MacMillan, 101 Productions.
Makes 6 servings
Yields
1 servings
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