Coconut Upside Down Cake
|Margarine||5 Tablespoon, melted|
|Brown sugar||1⁄2 Cup (8 tbs)|
|Coconut||1 Cup (16 tbs), grated|
|Almonds||1⁄4 Cup (4 tbs), sliced|
|White sugar||2⁄3 Cup (10.67 tbs)|
|Cake flour||1 Cup (16 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Milk||1⁄3 Cup (5.33 tbs)|
Pour melted butter in a 9" cake pan.
Sprinkle with brown sugar, coconut and almonds.
Cream shortening, and sugar well.
Add egg and beat well.
Sift dry ingredients together and add, alternately to sugar-egg mixture, with milk and vanilla.
Pour carefully over base and spread evenly.
Bake at 350° for 30 to 35 minutes.
Invert immediately on serving dish - leave for 3 or 4 minutes before lifting off the pan
Serving size: Complete recipe
Calories 3148 Calories from Fat 1530
% Daily Value*
Total Fat 175 g268.6%
Saturated Fat 53.7 g268.5%
Trans Fat 7.9 g
Cholesterol 219 mg73%
Sodium 1216.8 mg50.7%
Total Carbohydrates 379 g126.4%
Dietary Fiber 27.1 g108.2%
Sugars 244.6 g
Protein 40 g79.6%
Vitamin A 60.1% Vitamin C 4.5%
Calcium 87.8% Iron 28.5%
*Based on a 2000 Calorie diet