For the the topping you will need:
2 Tablespoons butter
1/3 cup brown sugar
small can of sliced peaches
1 Tablespoon of water
*2 Tablespoon of toasted coconut - I did not have coconut, but I wish I did.
Melt butter in 9 inch round baking pan. Stir in brown sugar and water (add the coconut if you have it). Arrange the peaches in pan.
Make the cake batter. You will need:
1 1/3 cups flour
2/3 cup sugar
2 teaspoons baking powder
2/3 cup milk
1/4 cup softened butter
1 teaspoon vanilla
Combine flour, sugar, and baking powder. Add milk, butter, egg, and vanilla. Beat with an electric mixer on low until well combined. Beat on medium speed for 1 minute.
Spoon the cake batter on top of the peaches. Bake at 350 degrees Fahrenheit for about 30 minutes or until the cake is done.
Let cool for 5 minute on a wire rack. Loosen up the sides and invert onto a plate. It is best to serve warm.
So hopefully when you invert your cake, it won't stick to the pan.