A plain sponge cake with coconut and a golden syrup topping, Upside-Down Coconut Cake is sure to be very popular.
8-5 oz. plus
1 teaspoon butter
4 tablespoons golden syrup
4 oz. plus
1 tablespoon sugar
8 oz. desiccated coconut
6 oz. flour, sifted with
1 teaspoons baking powder
4 tablespoons milk
Preheat the oven to moderate 350 F (Gas
Mark 4, 180°C). Using the teaspoon of butter, grease the bottom and sides of an 8-inch .cake tin. Set aside.
In a small saucepan, melt 1 ounce of the butter over moderate heat. Add the syrup and 1 tablespoon of the sugar and cook, stirring constantly, until the sugar has dissolved. Remove the pan from the heat and pour the syrup mixture into the tin.
In a medium-sized mixing bowl, beat the remaining butter with a wooden spoon until it is soft and creamy. Add the remaining sugar and cream it with the butter until the mixture is light and fluffy. Add the eggs, one at a time, beating well until they are thoroughly blended. Using a metal spoon, fold in 6 ounces of the coconut and then the flour mixture.
Stir in the milk.
Spoon the batter into the cake tin, smoothing it with the back of the spoon. Place the tin in the oven and bake for 50 minutes to 1 hour or until the cake is golden brown and a skewer inserted into the centre of the cake comes out clean.
Upside-Down Coconut Cake is one the family will love!
Remove the tin from the oven and allow to cool for 5 minutes, run the knife around the sides of the cake. Invert a serving dish over the cake tin and reverse the two. The cake should slide out easily. Sprinkle the remaining coconut over the cake.
Either serve the cake immediately or set it aside to cool before serving.