Coconut Rhubarb Upside-Down Cake

This is a work in progress.  But the first attempt was delicious, and Connor asked tonight if we were going to have more of that 'ummy cake'.  I'll write down the recipe as I made it, but I do plan on making some changes.  I baked my cake in a 9 or 10-inch (I didn't measure it yet) fluted tart pan that was about 2-inches deep.

Topping:
3 stalks rhubarb, sliced in half lengthwise and then thinly chopped
4 T butter, sliced thinly
3/4 c brown sugar, packed (I think this can be reduced to 1/2 cup)

Cake:
1 c sugar (I think this can be reduced to 3/4 cup)
4 T butter, melted and cooled slightly
2 large eggs
2 tsp vanilla extract (might cut down to 1 tsp, maybe add coconut extract?)
1 c all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/4 to 1/2 tsp Chinese Five Spice (I used this just because I had it, and it was really good, but you could just as easily use cardamom, or a combination of cinnamon and nutmeg)
1/2 c coconut (I used sweetened because it was all I had on hand)
1/2 c coconut milk

Spray your pan with cooking spray. Place the sliced butter around the pan and then cover with brown sugar.  Top with the sliced rhubarb. 

***The next time I make this I want to add coconut to the topping.  I also might try caramelizing the butter and brown sugar in a saucepan and then pouring into the cake pan.

Combine the melted butter, sugar, eggs and vanilla and beat until smooth.  Add the flour, baking powder, salt and spice and stir to combine.  Scrape down sides of the bowl and stir in coconut milk.  Fold in shredded coconut.  Spread over rhubarb

Bake at 350 degrees for 40 to 55 minutes, until cake is set and a toothpick comes out with moist crumbs.  Let cool and then invert onto a serving platter.  Good warm, but even better once it has cooled completely and chilled in the fridge.  It would be great warm with vanilla ice cream or freshly whipped cream.

Revised recipe to come.