Coconut Caramel Chocolate Upside Down Cake

By Stef -

I overbaked this a bit, but it was still pretty good. I'm thinking the person who wrote the recipe had a deeper skillet than the one I used, so I'll have to cut down the cooking time next time. It gets a 7 and the recipe came from mind-over-batter.com. Also, the directions say to cook the topping in the skillet, but when I did this, the sugar and butter wouldn't incorporate, and it ended up burning. I made a second batch in a regular saucepan and it turned out much better. 


Topping:
Unsalted butter-1 stick
3/4 C. packed light brown sugar
2 tsp. vanilla
2 C. sweetened coconut- I used unsweetened

Cake:
3/4 C. flour
6 TBS cocoa powder
3/4 tsp. baking soda
1/4 tsp. salt
1 stick butter, room temperature 
1 C. sugar
2 large eggs
2 1/4 tsp. vanilla
2/3 C. whole milk

Here's the link to the instructions:
http://www.mind-over-batter.com/sweet-situations/coconut-caramel-chocolate-upside-down-cake/


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