Upside-Down Chocolate Coconut Almond Cake

by Grant Melton 3:00 AM, March 22, 2018

Aired March 22, 2018

Serves 6 to 8 servings

 1 1/2 cups sweetened, shredded coconut
1/2 cup sliced almonds
2 tablespoons light brown sugar
1 cup flour
1/2 cup cocoa powder
2 teaspoons baking powder
1/2 cup sugar
1/2 cup canola oil
2 eggs
2/3 cup milk
3 tablespoons butter


Preheat oven to 350°F.

In a small bowl, combine coconut, almonds and brown sugar. Set aside.

In another bowl, whisk together flour, cocoa powder, baking powder and 1/4 teaspoon salt. Set aside.

In a medium bowl whisk the sugar with the canola oil, eggs and milk. Once combined, pour over the flour mixture and fold the mixture using a rubber spatula until well-mixed. Set aside.

Heat a 10-inch cast-iron pan over medium-high heat. Add butter and melt. Once foamy, add in the coconut mixture, evenly spread it over the bottom of the pan and pat the mixture into a tight, even layer. Let the coconut mixture sit in the hot skillet for just about a minute or two until it starts to become fragrant. Turn off the heat and pour the batter over the top. Place pan into the oven and bake for 25-30 minutes.

Remove and let cool slightly before inverting the cake onto a serving platter.