“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).”
READY IN:
50mins
SERVES:
9-12
UNITS:
US

Ingredients Nutrition

Directions

  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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