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Coconut Upside Down Cake

Grannys.kitchen's picture
Ingredients
  Margarine 5 Tablespoon, melted
  Brown sugar 1⁄2 Cup (8 tbs)
  Coconut 1 Cup (16 tbs), grated
  Almonds 1⁄4 Cup (4 tbs), sliced
  Shortening 4 Tablespoon
  White sugar 2⁄3 Cup (10.67 tbs)
  Egg 1
  Cake flour 1 Cup (16 tbs)
  Baking powder 1 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Milk 1⁄3 Cup (5.33 tbs)
  Vanilla 1 Teaspoon
Directions

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

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake

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Average: 4.5 (20 votes)

Nutrition Rank

Nutrition Facts

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

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Coconut Upside Down Cake Recipe