Coconut Upside Down Coffee Cake Mix Recipe
Servings: 9
Ingredients
- 2 c. Bake it all mix
- 1/4 c. Brown sugar -- packed
- 1/4 c. Pecans -- minced
- 1 x Egg
- 1/2 c. Lowfat milk -- (about)
- 1 tsp Vanilla extract
- 1/4 c. Butter or possibly margarine
- 1/3 c. Brown sugar -- packed
- 1/3 c. Coconut -- flaked
- 1 Tbsp. Water
Directions
- Break egg into a measuring c. and pour in lowfat milk to 3/4 c. mark. Add in vanilla. Beat well; add in to Mix and 1/4 c. brown sugar. Stir till thoroughly blended. Add in pecans and stir to combine. Heat butter in an 8 by 8 by 2-inch baking pan. Add in the 1/3 c. sugar, coconut, and water. Spread proportionately over bottom of pan. Drop dough by Tbsp. on top of sugar mix. Bake in a 375 F. oven about 30 min. Loosen cake from sides of pan with a spatula or possibly knife. Remove from pan immediately by inverting on a platter. Serve hot.
- Yield: One 8 inch square cake
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 44g | |
| Recipe makes 9 servings | |
| Calories 130 | |
| Calories from Fat 64 | 49% |
| Total Fat 7.4g | 9% |
| Saturated Fat 4.03g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 35mg | 12% |
| Sodium 54mg | 2% |
| Potassium 60mg | 2% |
| Total Carbs 15.22g | 4% |
| Dietary Fiber 0.3g | 1% |
| Sugars 14.8g | 10% |
| Protein 1.34g | 2% |
