Sybil Hancock's Upside Down Coconut Cake
An old fashioned cake that is flipped, so that the bottom become the topping.
Servings 8 slices
Ingredients
- 1 cup light brown sugar (200 grams)
- 1 large egg
- 1 teaspoon baking soda
- 1 cup room temperature sour cream, full fat (230 grams)
- ¼ teaspoon salt
- 1 teaspoon vanilla
- 1 ½ cups cake flour, sifted after measuring (180 grams)
- 1 teaspoon baking powder
Topping:
- 2 tablespoons unsalted or salted butter, softened (28 grams)
- ½ cup light or dark brown sugar (100 grams)
- 1 cup sweetened flaked or unsweetened shredded coconut
Instructions
- Preheat the oven to 325 degrees F. Line an 8-inch metal cake pan with nonstick foil or grease it very well with butter so that it will flip out. The foil is just insurance.
- In a large mixing bowl, stir together the brown sugar and egg.
- Dissolve the baking soda in the sour cream, then add that to the egg mixture. Beat with a hand-held mixer until well mixed. Beat in the salt and vanilla.
- Sift together the flour and baking powder, then add to the batter in three parts, stirring until incorporated.
Coconut Upside Down Part
- In a separate bowl, stir together the butter and brown sugar until thoroughly mixed, then add the coconut and stir until evenly incorporated. Spread the coconut mixture over the bottom of the pan.
- Pour the batter over the coconut, spreading gently to the edges. Bake at 325F for 40 minutes or until cake is brown, set, and a toothpick inserted in the center comes out clean. Let cake cool completely, then carefully invert onto a serving tray. Peel away the foil. Serve with berries and whipped cream.
Notes
I made the last cake with unsweetened shredded coconut (coconut threads) and loved the results! The coconut topping was plenty sweet even with the unsweetened coconut. I also liked the flavor the salted butter added, so feel free to use salted or unsalted.