Upside-Down German Chocolate Cake

Directions

1. Preheat oven to 350°. In a small saucepan over low heat, cook and stir brown sugar and butter until sugar is dissolved and butter is melted. Spread into a greased 9-in. square baking pan. Sprinkle with pecans and coconut. Drizzle with evaporated milk; set aside.
2. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in chocolate, eggs and vanilla. Combine dry ingredients; gradually add creamed mixture alternately with buttermilk, beating well after each addition. Pour over topping.
3. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool for 5 minutes before inverting onto a serving plate. If desired, serve with whipped topping.