FryBoy
New member
Made this for dessert tonight. It gets three oinks! And it takes all of 10 minutes to put together.
Chocolate-Coconut-Pecan Upside-Down Cake
½ cup (1 stick) butter, softened, divided
½ cup dark-brown sugar
½ cup shredded coconut
⅔ cup chopped pecans
½ cup semisweet chocolate chips
2 tablespoons milk
1 cup all-purpose flour
½ cup granulated sugar
1½ teaspoons baking powder
¼ teaspoon salt
½ teaspoon vanilla extract
⅓ cup water
1 egg
Preheat the oven to 350°F.
Grease one 9-inch round cake pan.
Melt ¼ cup (½ stick) of butter in a small saucepan.
Remove from the heat and stir in the brown sugar, coconut, pecans, chocolate morsels, and milk, and blend well.
Spread the chocolate-coconut-pecan mixture evenly in the bottom of the greased cake pan and set aside.
Stir together the flour, granulated sugar, baking powder, and salt in a mixing bowl.
Add the remaining ¼ cup (½ stick) butter, the vanilla, water, and egg, and beat until the batter is thoroughly blended and perfectly smooth.
Pour cake batter over the chocolate-coconut-pecan mixture and bake for about 30 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Let cool in the pan for about 5 minutes, then turn out onto a serving plate, with the chocolate-coconut-pecan mixture on top. Scrape topping remaining in pan and spread it on the cake.
Serve warm or cold, with vanilla ice cream if desired.
Chocolate-Coconut-Pecan Upside-Down Cake
½ cup (1 stick) butter, softened, divided
½ cup dark-brown sugar
½ cup shredded coconut
⅔ cup chopped pecans
½ cup semisweet chocolate chips
2 tablespoons milk
1 cup all-purpose flour
½ cup granulated sugar
1½ teaspoons baking powder
¼ teaspoon salt
½ teaspoon vanilla extract
⅓ cup water
1 egg
Preheat the oven to 350°F.
Grease one 9-inch round cake pan.
Melt ¼ cup (½ stick) of butter in a small saucepan.
Remove from the heat and stir in the brown sugar, coconut, pecans, chocolate morsels, and milk, and blend well.
Spread the chocolate-coconut-pecan mixture evenly in the bottom of the greased cake pan and set aside.
Stir together the flour, granulated sugar, baking powder, and salt in a mixing bowl.
Add the remaining ¼ cup (½ stick) butter, the vanilla, water, and egg, and beat until the batter is thoroughly blended and perfectly smooth.
Pour cake batter over the chocolate-coconut-pecan mixture and bake for about 30 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Let cool in the pan for about 5 minutes, then turn out onto a serving plate, with the chocolate-coconut-pecan mixture on top. Scrape topping remaining in pan and spread it on the cake.
Serve warm or cold, with vanilla ice cream if desired.