Peach & Coconut Upside Down Cake

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Another New Year's Day tradition is this delightful cake.  We enjoy it with maple syrup sweetened whipped cream.  It is a nice end to the spiciness of our spicy Southern black-eyed peas, skillet corn bread, and bacony greens dinner.

Peach & Coconut Upside Down Cake

Serves 6-9

• 1 large can/jar (24 to 29 oz.) peach slices
• ½ C butter
• 2/3 C sucanat
• 2 T reserved syrup from peaches
• 1 C coconut
• ½ C butter, softened
• ¾ C sucanat
• 2 large eggs
• 2 t vanilla extract
• 2 C sprouted soft wheat flour, sifted
• 2 t baking powder
• Scant ½ t salt
• 1/8 t baking soda
• 1 C milk

Bottom/Topping:

1. Drain peaches, reserving 2 T of the syrup.
2. Melt 8 T butter in 9x9 pan.  Stir in sucanat , reserved syrup, and coconut.  Spread evenly to cover bottom.
3. Arrange peach slices, cut side up, over coconut mixture.

Cake: 

1. In mixing bowl, beat ½ C softened butter until light and fluffy. 
2. Beat in sucanat. 
3. Add eggs one at a time and continue beating. 
4. Blend in vanilla.
5. In a separate bowl, combine dry ingredients. 
6. Gradually beat the dry ingredients into the wet, alternating with milk.
7. Beat on medium speed for 2 minutes.
8. Spoon batter evenly over peaches. 
9. Bake at 350 degrees for 40-50 minutes or done.
10. Cool in pan for 5-8 minutes before inverting onto serving plate.
11. Serve warm with freshly whipped cream.