PEACH UPSIDE-DOWN CAKE
(Barbara Adams)

2/3 cup margarine, melted
1 cup brown sugar
2 cans peach halves (29 oz)
1/2 cup shredded coconut
4 eggs
1 1/3 cup white sugar
1 tsp. almond extract
2 cups all purpose flour
2 tsp. baking powder
1/2 tsp. salt

Pour melted margarine in baking pan then sprinkle with brown sugar. Drain peaches reserving 12 Tbsp. of syrup. Arrange peach halves cut side down, in a single layer over sugar. Sprinkle coconut around peaches, set aside. In a mixing bowl, beat the egg until thick and lemon colored. Gradually beat in sugar. Add extract and reserved syrup. Combine flour, baking powder, and salt, add to egg mixture, mix well. Pour over peaches. Bake at 350 degrees for 50 or 60 minutes or until a toothpick inserted comes out clean. Cool for 10 minutes, invert on a serving plate, best served when warm.