Pineapple-Coconut Upside-Down Cake - cooking recipe

Ingredients

2 tablespoons light corn syrup
6 tablespoons margarine, soft and divided
1/2 cup packed light brown sugar
2 tablespoons coconut
1 (8 ounce) can pineapple slices, in light syrup, drained
1 1/3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sugar
1 egg
1 teaspoon vanilla
2/3 cup skim milk
10 tablespoons thawed light non-dairy whipped topping (frozen)

Preparation

Heat corn syrup and 1 Tbsp margarine till melted in small pan over medium heat.
Stir in brown sugar; cook over medium heat till mixture is bubbly.
Pour mixture into ungreased 9 inch round cake pan; sprinkle coconut evenly over top.
Arrange pineapple slices on top of coconut.
Heat oven to 350\u00b0F
Combine flour, baking powder and salt in medium bowl.
Set aside.
Beat remaining 5 Tbsp of margarine in large bowl and beat till fluffy.
beat in sugar, egg and vanilla.
Add flour mixture to margarine alternately with milk, beginning and ending with flour mixture.
Pour batter into cake pan.
Bake 40 minutes or till cake springs back when touched lightly.
Cool in pan on wire rack 2-3 minutes; loosen side of cake with knife and invert to plate.
Cut in wedges. Serve warm or cool, topped with whipped topping.
Garnish with pineapple slices if desired.