Sybil Hancock’s Upside Down Coconut Cake

Name: Sybil Hancock’s Upside Down Coconut Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 1 teaspoon baking soda; 355 milliliters cake flour, sifted; 1 large egg; 118 milliliters light brown sugar; 0 teaspoons salt; 237 milliliters room temperature sour cream, not light; 237 milliliters sweetened flaked or shredded coconut; 2 Tbsps unsalted butter, softened; 1 teaspoon vanilla

You can never have too many dessert recipes, so give Sybil Hancock’s Upside Down Coconut Cake a try. This recipe serves 8. This recipe covers 5% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 4g of protein, 13g of fat, and a total of 284 calories. It can be enjoyed any time, but it is especially good for Mother's Day. A mixture of brown sugar, baking soda, cake flour, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat the oven to 325 degrees F. Line an 8 inch metal cake pan with nonstick foil.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.In a separate bowl, stir together the butter and brown sugar until thoroughly mixed, then add the coconut and stir until evenly incorporated.

Ingredients you will need

Baking Soda