Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3           cup  butter or margarine -- melted
     1/2           cup  packed brown sugar
  1                can  peach halves -- (29 ounces)
     1/4           cup  shredded coconut
  2                     eggs
     2/3           cup  sugar
     1/2      teaspoon  almond extract
  1                cup  all-purpose flour
  1           teaspoon  baking powder
     1/4      teaspoon  salt

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.

Nutritional Information:

2136 Calories (kcal); 72g Total Fat; (29% calories from fat); 26g Protein; 357g Carbohydrate; 540mg Cholesterol; 1803mg Sodium