*INGREDIENTS
+For garnish :
°2 cups toasted pecans, chopped
°1 cup shredded coconut
°2/3 cup brown sugar
°6 tablespoons butter, melted
°2 teaspoons ground cinnamon
°2 teaspoons vanilla extract
°1/2 teaspoon of salt
+For the cake:
°2 cups all-purpose flour
°1 cup brown sugar, packed
°1 cup milk
°2/3 cup butter, softened
°2 large eggs
°1 tablespoon baking powder
°2 teaspoons vanilla
°1/4 tsp salt
* PREPERATION :
Preheat oven to 350°F and line a 9×13 inch pan with foil, making sure it hangs over the sides a little, then grease with nonstick spray.
Spread the pecans, brown sugar and 1 cup coconut in the pan. Sprinkle with cinnamon and salt, then drizzle with vanilla extract and melted butter.
In a medium bowl, beat together 2/3 cup butter and 1 cup brown sugar on medium speed with an electric mixer until creamy. Continue mixing over low heat and add the eggs one at a time, followed by the vanilla, beating until well blended.
Add baking powder and salt, stirring over low heat until incorporated. Add 1/2 of the flour, then the milk, then the rest of the flour, mixing well after each addition.
Pour the batter over the pecan mixture in the prepared pan and bake until a toothpick inserted in the center comes out clean, about 35 to 40 minutes.
Run a knife around the sides of the pan to loosen it and let the cake cool in the pan for 5 minutes. Invert cake onto plate, using foil overhang if needed. Let cool 15 minutes before serving.
Enjoy!
