upside down coconut cake
(1 rating)
This is so good and so easy. I use either white or yellow cake mix depending upon which I have on hand. Both are good. Sometimes I have trouble finding the Ancel Coconut at the local grocery store, but when I do, I buy several cans. Since first posting this recipe I have found that Ancel is the brand name of a coconut in heavy syrup that is frequently used in Cuban or Hispanic desserts. In that case I assume it may be easier to find it at a World Market or specialty store. If you live in South Louisiana it can usually be found next to the other coconut at Wal Mart, Winn Dixie, or Rouses supermarkets.
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(1 rating)
Ingredients For upside down coconut cake
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1 boxwhite or yellow cake mix, plus eggs and oil that the mix calls for
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1 stickbutter
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1 canancel coconut
How To Make upside down coconut cake
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1In a 350 degree oven, melt the butter in a 9x13 pan or glass dish.
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2When butter is melted. Stir in the coconut and spread evenly over the bottom of the pan. Mix the cake mix according to package directions and pour evenly over the coconut/butter mixture.
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3Bake according to package directions or until cake is done. Let the cake cool about 10 minutes and then invert onto an oblong cake plate. (I use my Tupperware oblong cake carrier bottom.)
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4Some of the coconut/butter mixture may stick to the cake pan. Scoop this out and spread it onto the top of the cake where it is missing.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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