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Author Notes: A fun twist on the old-fashioned Pineapple Upside Down Cake, this cake works well as a coffee cake or as a dessert. It's also about as easy as it gets when it comes to cake! The batter is similar to making pancakes--no creaming of butter and sugar required, or mixing dry and wet ingredients in separate bowls. Also, no frosting needed! The soft, spongy cake is a delightful contrast to the brown sugar-pecan-coconut crust that will form on top. Enjoy! - Allegra W
- 1/2 cup butter
- 1/2 cup packed brown sugar
- 1 cup flaked coconut
- 1/3 cup chopped pecans
- 1 1/2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon Penzeys Baking Spice blend (or your own mix of cinnamon, cassia, mace, and/or allspice)
- 1/2 cup white sugar
- 1/2 cup milk
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1 egg
- Preheat the oven to 350 degrees.
- Place the butter in a 9” baking pan and melt in the preheating oven.
- Once butter is melted, sprinkle brown sugar evenly into butter, followed by ¼ C of the coconut and the pecans.
- Meanwhile, in a large mixing bowl whisk together the flour, baking powder, and spice blend.
- Add the remaining ingredients and a ½ C more of the coconut, beating until smooth (use a hand mixer to speed up the process).
- Pour batter into pan and spread to the edges, taking care to keep the toppings at the bottom of the pan.
- Return to the oven and make 30-35 minutes until a toothpick inserted in the center of the cake comes out clean.
- Run a knife around the edge of the pan to loosen the cake, then cover the pan with a plate and flip over to remove the cake.
- Sprinkle the remaining ¼ C of coconut over the top.
- Let stand 10 minutes before serving.
- This recipe was entered in the contest for Your Best Coconut