Pineapple-coconut Upside-down Cake

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 10
• 2 tablespoons light corn syrup
• 6 tablespoons margarine, soft and divided
• 1/2 cup packed light brown sugar
• 2 tablespoons coconut
• 1 (8 ounce) can pineapple slices, in light syrup, drained
• 1 1/3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup sugar
• 1 egg
• 1 teaspoon vanilla
• 2/3 cup skim milk
• 10 tablespoons thawed light non-dairy whipped topping (frozen)

Recipe

• 1 heat corn syrup and 1 tbsp margarine till melted in small pan over medium heat.
• 2 stir in brown sugar; cook over medium heat till mixture is bubbly.
• 3 pour mixture into ungreased 9 inch round cake pan; sprinkle coconut evenly over top.
• 4 arrange pineapple slices on top of coconut.
• 5 heat oven to 350°f
• 6 combine flour, baking powder and salt in medium bowl.
• 7 set aside.
• 8 beat remaining 5 tbsp of margarine in large bowl and beat till fluffy.
• 9 beat in sugar, egg and vanilla.
• 10 add flour mixture to margarine alternately with milk, beginning and ending with flour mixture.
• 11 pour batter into cake pan.
• 12 bake 40 minutes or till cake springs back when touched lightly.
• 13 cool in pan on wire rack 2-3 minutes; loosen side of cake with knife and invert to plate.
• 14 cut in wedges. serve warm or cool, topped with whipped topping.
• 15 garnish with pineapple slices if desired.