“This cake is so good, a nice change from pineapple upside down cake... All it needs is a dollop of whipped cream on top. Serve it warm or cold (I prefer it warm topped with whipped cream or Cool Whip).”

Ingredients Nutrition


  1. Set oven to 350 degrees.
  2. Grease a 9x9-inch baking pan (greasing well on the bottom).
  3. In a small bowl, mix together 1/4 cup butter, 2 cups coconut and brown suagr; press into bottom of prepared baking dish.
  4. In a seperate bowl,cream 1/4 cup butter and white sugar until fluffy (about 5 minutes).
  5. Add in eggs; beat well.
  6. Sift/mix together flour, baking powder and salt.
  7. Beat the flour mixture into the creamed mixture.
  8. Add in half and half and vanilla; beat for about 5 minutes on high speed.
  9. Spread the cake batter over the coconut mixture in the pan.
  10. Bake for 30-40 minutes, or until cake is golden brown, and a toothpick in the middle comes out clean when inserted in center of the cake.
  11. IMMEDIATELY invert pan on a serving dish/plate.
  12. Serve with a topping/dollop of whipped cream.
  13. Delicious!

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