Historically delicious recipes
COCONUT UPSIDE DOWN CAKE
1¼ c. sifted cake flour
1¼ tsp. double-acting baking powder
¼ tsp. salt
¾ c. granulated sugar
¼ c. softened butter or other shortening
1 egg, well beaten
½ c. milk
1 tsp. vanilla
4 Tbs. butter
1/3 c. brown sugar, firmly packed
¾ c. shredded coconut, toasted
4 slices pineapple, cut in wedges
Sift flour once, measure; add baking powder, salt and sugar and sift together three times. Add butter. Combine egg, milk and vanilla; add to flour mixture, stirring until all flour is dampened; then beat vigorously for 1 minute.
Melt 4 Tbs. butter in 8x8x8-inch pan or 8-inch skillet over low flame; add brown sugar and coconut; cook and stir until thoroughly mixed. On this arrange the pineapple wedges. Turn batter out on contents of pan. Bake in moderate oven (350°F.) 50 minutes or until done. Loosen cake from sides of pan with spatula. Turn upside down on dish with pineapple on top. Garnish with whipped cream if desired. Serve warm.