Historically delicious recipes

- Posted on Nov 14, 2012 - 02:01 PM

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.