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Coconut Upside Down Cake-Diane M.

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  • fmcbride
    replied
    I have tried it and it was okay for me.

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  • carole
    replied
    Just a note that Rhubarb is on the try it list so it may not agree with all ICer's.
    I have not tried it yet as I seem to be very sensitive to the fruits even some safe fruits bother me. I am tempted however because it sounds so yummy!

    Leave a comment:


  • fmcbride
    replied
    upside down cake

    Thanks for the tip of preparing the rhubarb on the stovetop first.
    I saw rhubarb in the produce at our local grocer lately. It is something we can tolerate (yea). Just might try this my next desert cooking.

    If you make it and perfect it let us all know!

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  • carole
    replied
    fmcbride I don't see any reason why not. I would probably make the rhubarb mixture on stove top first then add to the bottom of the pan. Rhubarb has alot more moisture so I would reduce it on the stove top. You could also cook the cake and then add the rhubarb mixture after baking. You could then leave it runnier if you wanted so it would make a nice sauce. Yumm now I'm hungry!

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  • fmcbride
    replied
    coconut upside down cake

    This sounds really good.
    I am wondering if rhubarb upside down cake would be good?

    Leave a comment:


  • carole
    started a topic Coconut Upside Down Cake-Diane M.

    Coconut Upside Down Cake-Diane M.

    Ingredients:

    1/4 cup butter
    2 cups shredded coconut(IC friendly/Nitrate free)
    1 cup brown sugar
    1/4 cup butter
    1/2 cup sugar
    2 eggs
    1/4 cup milk
    1 teaspoon vanilla
    1 cup flour
    1 teaspoon baking powder
    1/4 teaspoon salt
    whipping cream( optional)
    Mix together 1/4 cup butter with coconut and brown sugar. Press into bottom of a 9x9 square pan**.

    In separate bowl beat together 1/4 cup butter with white sugar. Add eggs and beat well. Beat in 1/2 cup flour. Add milk and vanilla. Beat well. Add remaining 1/2 cup flour, baking powder, and salt. Beat on high speed for 3-5 minutes. Spread batter over coconut mixture. Bake at 350 degrees for 30-40 minutes or until cake is golden brown and a toothpick comes out clean, when inserted in center of cake. Immediately invert pan on serving dish. Serve warm or cold with a dollop of whipped cream.

    **NOTE: If using a larger pan, reduce cooking time to prevent overcooking and drying
    Last edited by carole; 03-02-2011, 11:31 AM.
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