*INGREDIENTS
+For garnish :
°2 c pecans, chopped
°1 c coconut
°2/3 c brown sugar
°6 t butter, melted
°2 t ground cinnamon
°2 t vanilla extract
°1/2 t of salt
+For 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
*PREPARATION
Preheat oven 350°F & line a 9×13 inch pan with foil, make sure it hangs on the sides a little, th&en grease with nonstick spray.
Spreading pecans, brown sugar also 1 c coconut in the pan. Sprinkling with cinnamon also salt, & drizzle with vanilla extract & melted butter.
In bowl, beating 2/3 c butter and 1 c brown sugar on speed with an electric mixer to creamy. Keep mix over low heat also adding eggs one at a time, follow by vanilla, beating until well mixed.
Adding baking powder also salt, stirring on low heat to incorporated. Adding 1/2 of flour, then milk, then rest of the flour, mixevey well after each addition.
Pour batter on pecan mixture in prepared pan and bakeabout 35 to 40 minutes.
Run knife round sides of the pan to loosen it and letting cake cool in pan for 5 minutes. Invert cake to plate, using foil overhang if need. Letting cool 15 mn before serve.
Enjoy!
