Pineapple-Coconut Upside-Down Cake
If you love the taste of pina colada, this extraordinary cake will not disappoint you!
Makes 10 servings
|2||tablespoons light corn syrup|
|6||tablespoons margarine, softened and divided|
|1/2||cup packed light brown sugar|
|2||tablespoons flaked coconut|
|1||can (8 ounces) sliced pineapple in light syrup, drained|
|1-1/3||cups all-purpose flour|
|2||teaspoons baking powder|
|3/4||cup granulated sugar|
|2/3||cup fat-free (skim) milk|
|10||tablespoons thawed frozen light nondairy whipped topping|
- Heat corn syrup and 1 tablespoon margarine until melted in small skillet over medium heat. Stir in brown sugar; cook over medium heat until mixture is bubbly. Pour mixture into ungreased 9-inch round cake pan; sprinkle coconut evenly over top. Arrange whole pineapple slices on top of coconut.
- Preheat oven to 350°F. Combine flour, baking powder and salt in medium bowl. Set aside. Beat remaining 5 tablespoons margarine in large bowl until fluffy; beat in granulated sugar, egg and vanilla. Add flour mixture to margarine mixture alternately with milk, beginning and ending with flour mixture. Pour batter into cake pan with prepared topping.
- Bake about 40 minutes or until cake springs back when touched lightly. Cool in pan on wire rack 2 to 3 minutes; loosen side of cake with knife and invert onto serving plate. Cut cake into wedges. Serve warm or cool, topped with whipped topping. Garnish with pineapple slices, if desired.
|Saturated Fat||2 g|
|Total Fat||8 g|
|Calories from Fat||27 %|
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