Peach Coconut Cake


1 pound of ABBOTTS PEACHES peeled & sliced
6 tablespoons butter
2/3 cup brown sugar
1 tablespoon light corn syrup
1 can (1 1/3 cups) flaked coconut
1 cup sifted all-purpose flour (sift before measuring)
3/4 cup granulated sugar
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1/4 cup shortening
1 egg
1/2 cup milk
1/2 teaspoon vanilla

Melt 6 tablespoons butter in an 8-inch square baking pan. Stir in brown sugar, corn syrup, and coconut. Pat to evenly cover bottom and up sides of pan. Arrange peach halves or slices, cut side up, over coconut.

Into a medium mixing bowl, sift together the sifted flour, granulated sugar, baking powder, and salt. Add remaining ingredients and blend on low speed of electric mixer. Increase mixer speed to medium and beat for 2 minutes. Spread batter over peaches. Bake at 375° for 40 minutes, or until a wooden pick or cake tester inserted in center comes out with no cake batter clinging. Cool in pan for a minute or two before turning out onto serving plate. Serve warm, with whipped topping or ice cream if desired.