Coconut Upside-down Cake Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
5 tbsp: Butter, melted
1/2 cup: Brown sugar,
1 cup: Grated coconut,
1/4 cup: Sliced almonds,
4 tbsp: Shortening,
2/3 cup: Sugar,
1: Egg,
1 cup: Sifted cake flour,
1 1/2 tsp: Baking powder,
1/4 tsp: Salt,
1/3 cup: Milk,
1 tsp: Vanilla,
Directions:
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
From: Terri Woltmon Date: 09 Apr 94
Source from luhu.jp
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
From: Terri Woltmon Date: 09 Apr 94
Source from luhu.jp
Tags
Cakes