Description
The Banana Coconut Upside-Down Cake is gooey and caramelized and oh so delectable and outstanding yummy!
Ingredients
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
Instructions
- Preheat oven to 350℉ / 175℃.
- Butter a rectangular dish or two 8-inch round cake pans.
- Prepare cake mix as per package instructions. Set aside.
- Evenly place banana slices on the bottom of each cake pan.
- Combine brown sugar and butter in a small saucepan over medium heat and stir until dissolved.
- Divide brown sugar sauce between the two pans, pouring evenly over the banana slices.
- Sprinkle half the coconut over the sugar mixture in each pan.
- Divide the prepared cake batter between the two pans.
- I baked mine in a rectangular dish and it baked for 40 minutes or until a toothpick inserted into the center comes out clean.
- Allow cooling for 5 – 10 minutes before inverting onto a serving plate.
- The banana side is gooey and caramelized.
- Delicious with vanilla ice cream.
Notes
Prepared, tried, and tested by by: Priscilla from The Recipe Hunter: Tried and Tested Recipes from Home Chefs
Nutrition
- Serving Size: 1
- Calories:
- Sugar:
- Sodium:
- Fat:
- Saturated Fat:
- Trans Fat:
- Carbohydrates:
- Fiber:
- Protein:
- Cholesterol:
Keywords: Banana, Coconut
