Have you ever heard of an upside down cake made with coconut, pecans, and chocolate chips before? Well, let me tell you, this cake is just outstanding. It is easy and delicious, and a real favorite.
Preheat oven to 350 degrees F.
Melt 4 tablespoons butter in a small saucepan. Remove from the heat and stir in the brown sugar, coconut, pecans, chocolate chips and milk and blend well (the chocolate chips may soften, but won't melt). Spread the mixture evenly in the bottom of a 9 inch round cake pan; set aside.
Stir together the flour, sugar, baking powder and salt in a mixing bowl. Add the remaining butter, vanilla, water, and egg, and beat until the batter is thoroughly blended and perfectly smooth. Pour over the coconut-pecan mixture and bake for about 30 minutes, or until a toothpick inserted in the middle comes out clean.
Let cool in the pan for about 5 minutes, then turn out onto a serving plate. If any of the topping sticks to the pan, scoop it out and spread it on the cake. Serve warm or cold.
Source: The Fannie Farmer Baking Book by Marion Cunningham
By Free2B from North Royalton, OH
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As a young mother, I loved it when my daughter's school had bake sales. I would take in a New York style cheesecake, which always made a lot of money and, usually, a double pan of this cake.
If you like a milk coconut flavor, this is a great recipe. I used it to make an Easter bunny cake, but it would also be great on it's own.
This is very quick and easy to make with very limited ingredients. Can be iced with your favorite icing if desired. I like a plain vanilla icing that I add coconut to.
This is probably the most luscious cake I've ever eaten in my life, and my family has expected to see one on every Holiday table since I made the first one back in the 60's.
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This Coconut Orange Cake recipe was sent in by a reader in 2004.
