Coconut Upside Down Bread

2 Tbl. light corn syrup
6 Tbls. margarine, softened and divided 1/2 cup brown sugar
2 Tbls. coconut
1 can(8 oz) sliced pineapple
1 1/3 cups all purpose flour
2 tsp. baking powder
1/4 tsp. salt
3/4 cup sugar
1 egg
1 tsp. vanilla
2/3 cup skim milk
light whipped topping

Heat corn syrup and 1 Tbl. margarine in skillet over medium heat until melted.

Stir in brown sugar and cook until bubbly. Pour into ungreased 9-in. round baking pan.

Sprinkle coconut over top. Place pineapple over coconut.

Combine flour, baking powder, and salt. Set aside. Beat remaining margarine until fluffy; then beat in sugar, egg, and vanilla. Add flour mixture to margarine mixture.

Pour over coconut and pineapple.

Bake at 350 degrees for about 40-45 minutes.

Cool in pan and then invert cake onto serving platter. Serve warm or cool, and top with whipped topping if desired.