1/3 cup butter or margarine, melted
1/2 cup packed brown sugar
1 (29 ounce) can peach halves
1/4 cup shredded coconut
2 eggs
2/3 cup granulated sugar
1/2 teaspoon almond extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

Pour butter into a 9-inch 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 F for 50 to 60 minutes or until a wooden pick inserted near the center comes out clean. Cool for 10 minutes. Invert cake onto a serving plate.

Serve warm.

Yields 6 to 8 servings.