Coconut upside-down coffee-cake-mix

9 Servings

Ingredients

Quantity Ingredient
2 cups Bake it all mix
¼ cup Brown sugar -- packed
¼ cup Pecans -- chopped
1 Egg
½ cup Milk -- (about)
1 teaspoon Vanilla extract
¼ cup Butter or margarine
⅓ cup Brown sugar -- packed
⅓ cup Coconut -- flaked
1 tablespoon Water

Directions

Break egg into a measuring cup and pour in milk to ¾ cup mark. Add vanilla. Beat well; add to Mix and ¼ cup brown sugar. Stir until thoroughly blended. Add pecans and stir to combine. Melt butter in an 8 by 8 by 2-inch baking pan. Add the ⅓ cup sugar, coconut, and water. Spread evenly over bottom of pan. Drop dough by Tablespoons on top of sugar mixture. Bake in a 375 F. oven about 30 minutes. Loosen cake from sides of pan with a spatula or knife. Remove from pan immediately by inverting on a platter. Serve warm. Yield: One 8 inch square cake

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