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Priscilla's Banana Coconut Upside-Down Cake

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1 box of Ina Paarman Vanilla Cake mix or ingredients for a sponge cake.
6 ripe bananas, sliced ¼-inch-thick
1½ cups desiccated coconut
cup brown sugar
½ cup butter
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 prepared cake batter between the two pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
I baked mine in a rectangular dish and it baked for 40 minutes.
Allow to cool for 5 – 10 minutes before inverting onto a serving plate.
The banana side is gooey and caramelized.
Delicious with vanilla ice cream.
Serves 12
Prep Time: 10 Minutes
Total Time: 60 Minutes.
Prepared, tried and tested by: Priscilla Huxford

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