1/3 cup butter OR margarine, melted
1/2 cup packed brown sugar
1 (29 oz) can peach halves
1/4 cup shredded coconut
2 eggs
2/3 cup sugar
1/2 tsp almond extract
1 cup flour
1 tsp baking powder
1/4 tsp salt

pour butter into a 9″ round baking pan; sprinkle with brown sugar. drain peaches, 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. combine flour, baking powder and salt; add to egg mixture and mix well. pour over peaches. bake at 350 degrees for 50-60 minutes or until a toothpick inserted near the center comes out clean. cool for 10 minutes; invert cake onto a serving plate. serve warm.

6-8 servings