Peach and Coconut Upside-Down Cake
"This cake is absolutely delicious. Serve the cake warm, with or without a scoop of vanilla ice cream, and expect plenty of "oohs" and "aahs." Once you carefully invert the hot cake onto a serving platter, try not to move it again. It is no less delicious, but it will probably break up if you try to move the whole cake or a very large portion of it...."
INGREDIENTS
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1 large can or jar (24 to 29 ounces) peach slices in light or regular syrup
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8 tablespoons butter (4 ounces)
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3/4 cup brown sugar
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2 tablespoon reserved syrup from peaches
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1 to 1 1/2 cups sweetened flaked coconut
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1/2 cup butter, softened (4 ounces)
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1 cup granulated sugar
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2 large eggs
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2 teaspoons vanilla
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2 cups all-purpose flour (stir lightly before measuring)
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2 teaspoons baking powder
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scant 1/2 teaspoon salt
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1/8 teaspoon baking soda
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1 cup milk
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