*Ingredients
+To decorate:
°2 cups chopped toasted pecans
°1 cup shredded coconut
°2/3 cup brown sugar
°6 tablespoons melted butter
°2 teaspoons ground cinnamon
°2 teaspoons of vanilla extract
°1/2 teaspoon salt
+For cake:
°2 cups all-purpose flour
°1 cup packed brown sugar
°1 cup milk
°2/3 cup soft butter
°2 large eggs
°1 tablespoon baking powder
°2 teaspoons vanilla
°1/4 teaspoon salt
*Prepare
Preheat oven to 350°F and line a 9 x 13-inch skillet with aluminum foil, making sure to hang it slightly over the sides, then brush with nonstick spray.
Spread the pecans, brown sugar, and coconut cup into the skillet. Sprinkle with cinnamon and salt, then sprinkle with vanilla extract and melted butter.
In a medium bowl, beat 2/3 cup butter and 1 cup brown sugar on medium speed with an electric mixer until creamy. Keep mixing over low heat and add eggs one at a time, then vanilla, whisking until well blended.
Add baking powder and salt, stirring over low heat until combined. Add 1/2 the amount of flour, then the milk, then the rest of the flour and mix well after each addition.
Pour mixture over pecan mixture in prepared skillet and bake until toothpick inserted in center comes out clean, about 35 to 40 minutes.
Run a knife along the sides of the pan to loosen it, and let the cake cool in the pan for 5 minutes. Invert cake onto plate, using overhanging foil if necessary. Let it cool 15 minutes before serving. Enjoy!
Enjoy !
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