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Banana Coconut Upside-Down Cake

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  • Author: EsmeSalon
  • Prep Time: 15 minutes
  • Resting Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 12 servings depending on size 1x
  • Category: Cake, Cupcakes, Cookies and Tarts
  • Method: Easy


The Banana Coconut Upside-Down Cake is gooey and caramelized and oh so delectable and outstanding yummy!


Units Scale
  • 1 box of Ina Paarman Vanilla Cake mix or ingredients for a sponge cake.
  • 6 ripe bananas, sliced 1/4-inch-thick
  • 1 1/2 cups desiccated coconut
  • 1 cup brown sugar
  • 1/2 cup butter


  1. Preheat oven to 350℉ / 175℃.
  2. Butter a rectangular dish or two 8-inch round cake pans.
  3. Prepare cake mix as per package instructions. Set aside.
  4. Evenly place banana slices on the bottom of each cake pan.
  5. Combine brown sugar and butter in a small saucepan over medium heat and stir until dissolved.
  6. Divide brown sugar sauce between the two pans, pouring evenly over the banana slices.
  7. Sprinkle half the coconut over the sugar mixture in each pan.
  8. Divide the prepared cake batter between the two pans.
  9. I baked mine in a rectangular dish and it baked for 40 minutes or until a toothpick inserted into the center comes out clean.
  10. Allow cooling for 5 – 10 minutes before inverting onto a serving plate.
  11. The banana side is gooey and caramelized.
  12. Delicious with vanilla ice cream.


Prepared, tried, and tested by by: Priscilla from The Recipe Hunter: Tried  and Tested Recipes from Home Chefs


  • Serving Size: 1
  • Calories:
  • Sugar:
  • Sodium:
  • Fat:
  • Saturated Fat:
  • Trans Fat:
  • Carbohydrates:
  • Fiber:
  • Protein:
  • Cholesterol:
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