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Peach Upside Down Cake

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

Pour butter into 9 inch baking pan; sprinkle with brown sugar. Drain peaches, reserving 6 tablespoons of juice. Arrange peach halves, cut side down over sugar. Sprinkle coconut around peaches; set aside. Beat eggs until thick; gradually beat in sugar. Add flavoring and reserved syrup. Combine flour, baking powder and salt; add to egg mixture and mix well. Pour over peaches. Bake 350F for 50 to 60 minutes. Cool 10 minutes. Invert on plate.