German Chocolate Upside Down Cake

Melt butter with brown sugar and spread it in the pan, then scatter coconut and pecans evenly over the syrup.

Mix the chocolate batter with melted sweet chocolate, eggs, buttermilk, flour, and vanilla until smooth.

Spoon the batter carefully over the coconut-pecan layer without disturbing the topping.

Bake until the center springs back and a tester comes out with moist crumbs.

Rest briefly, then invert while warm so the caramelized coconut topping releases cleanly.