Preparation:
Pour butter into a 9-in. round baking pan; sprinkle with brown sugar. Drain peach- es, reserving 6 tablespoons of syrup. Arrange peach halves, cut side down, in a single layer over the sugar. Sprinkle coconut around peaches; set aside. In a mixing bowl, beat eggs until thick and lemon-colored; gradually beat in sugar. Add extract and reserved syrup. Com- bine flour, baking powder and salt; add to egg mixture and mix well. Pour over peaches. Bake at 3500 for 50-60 minutes or until a toothpick inserted near the cen- ter comes out clean. Cool for 10 minutes; invert cake onto a serving plate. Serve warm. |
