Coconut Upside-down Coffee-cake-mix
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 9 | Servings | ||
INGREDIENTS
| 2 | c | Bake it all mix |
| 1/4 | c | Brown sugar, packed |
| 1/4 | c | Pecans, chopped |
| 1 | Egg | |
| 1/2 | c | Milk, about |
| 1 | t | Vanilla extract |
| 1/4 | c | Butter or margarine |
| 1/3 | c | Brown sugar, packed |
| 1/3 | c | Coconut, flaked |
| 1 | T | Water |
INSTRUCTIONS
Break egg into a measuring cup and pour in milk to 3/4 cup mark. Add vanilla. Beat well; add to Mix and 1/4 cup brown sugar. Stir until thoroughly blended. Add pecans and stir to combine. Melt butter in an 8 by 8 by 2-inch baking pan. Add the 1/3 cup sugar, coconut, and water. Spread evenly over bottom of pan. Drop dough by Tablespoons on top of sugar mixture. Bake in a 375 F. oven about 30 minutes. Loosen cake from sides of pan with a spatula or knife. Remove from pan immediately by inverting on a platter. Serve warm. Yield: One 8 inch square cake Recipe By : From: Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 151
Calories From Fat: 77
Total Fat: 8.9g
Cholesterol: 22.5mg
Sodium: 67.2mg
Potassium: 71.5mg
Carbohydrates: 16.8g
Fiber: <1g
Sugar: 15.9g
Protein: 1.6g