Upside-Down Georgia Pecan Cake – Cooking Panda

Name: Upside-Down Georgia Pecan Cake – Cooking Panda
Ingredients: Preheat oven to 350°F and line a 9x13-inch pan with aluminum foil, making sure it hangs over the sides a bit, then grease with non-stick spray.; Spread pecans, brown sugar and 1 cup of the coconut in the pan. Sprinkle with cinnamon and salt, and drizzle with vanilla extract and melted butter.; Add baking powder and salt, mixing on low until incorporated. Add 1/2 of the flour, followed by milk, and then remaining flour, mixing well after each addition.; Pour batter over pecan mixture in prepared pan and bake until a toothpick inserted into the center comes out clean, about 35-40 minutes.; Run a knife around the sides of the pan to loosen and let cake cool in pan for 5 minutes. Invert cake onto a platter, using foil overhang as needed. Let cool 15 minutes before serving. Enjoy!

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For the topping: 2 cups toasted pecans, chopped 1 cup shredded coconut 2/3 cup brown sugar 6 tablespoons butter, melted 2 teaspoons ground cinnamon 2 teaspoons

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Ingredients

Preheat oven to 350°F and line a 9x13-inch pan with aluminum foil, making sure it hangs over the sides a bit, then grease with non-stick spray.
Spread pecans, brown sugar and 1 cup of the coconut in the pan. Sprinkle with cinnamon and salt, and drizzle with vanilla extract and melted butter.
Add baking powder and salt, mixing on low until incorporated. Add 1/2 of the flour, followed by milk, and then remaining flour, mixing well after each addition.
Pour batter over pecan mixture in prepared pan and bake until a toothpick inserted into the center comes out clean, about 35-40 minutes.
Run a knife around the sides of the pan to loosen and let cake cool in pan for 5 minutes. Invert cake onto a platter, using foil overhang as needed. Let cool 15 minutes before serving. Enjoy!