Cake: Preheat your oven to 350 degrees F (180 degrees C). Butter
(or spray with a non stick vegetable spray) an 8 inch (20 cm) round baking pan.
Place the pecans on a baking sheet and bake for about 8 minutes or until lightly
brown and fragrant. Let cool and then coarsely chop.
In a bowl, mix the
brown sugar with the melted butter, cream, dried coconut, and chopped pecans.
Evenly spread the mixture on the bottom of the prepared pan.
In a bowl, whisk the flour with the sugar, baking powder, and salt.
In another bowl, whisk the egg with the
vanilla extract, milk, and melted butter. Stir or whisk the wet ingredients into
the flour mixture until you have a smooth batter.
batter on top of the pecan topping, smoothing with an offset spatula or the back
of a spoon. Bake for about 22 to 25 minutes,
or until a toothpick inserted into the center of the cake comes out clean. (The
edges of the cake are just starting to pull away from the sides of the pan.) Remove from the oven and place on a wire rack
to cool for 5 minutes. Then invert
the cake onto a greased wire rack and let cool.
Serve warm, at room temperature,
Makes one - 8 inch
(20 cm) cake.
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