Upside-Down Chocolate Chip Coconut Cake

This cake never comes out as pretty as the picture in the cookbook, but it always tastes pretty good!

3 Tbs. butter
1/2 cup packed brown sugar
4 tsp water
1/2 cup coconut
1/2 cup chopped pecans (or not)
1 cup all-purpose flour
2/3 cup granulated sugar
1/2 cup unsweetened cocoa powder
1/4 cup packed brown sugar
2 tsp baking powder
1/2 cup milk
1/4 cup butter, softened
2 eggs
1 tsp. vanilla
3/4 cup mini semisweet chocolate chips

Preheat oven to 350. Melt the 3 tbs butter in a 9x1 1/2 inch round baking pan. Stir in the 1/2 cup brown sugar and the water. Sprinkle coconut and pecans into pan. Set pan aside.
In a med mixing bowl, stir together flour, gran sugar, cocoa powder, 1/4 cup brown sugar, and baking powder. Ad milk, 1/4 cup butter, eggs, and vanilla. Beat on low speed until combined. Beat on med speed for 1 minutes. By hand stir in 1/2 cup of the chocolate chipos. Spread batter into prepared pan.
Bake for 40-45 minutes or until cake feels firm when lightly touched. Cool on a wire rack 5 minutes. Loosen side; invert onto a serving plate. Immediately sprinkle with remaining 1/4 cup chocolate pieces; let stand for 30 minutes before slicing. Serve warm.