Banana-Coconut Upside-Down Cake is a delicious and unique twist on a classic dessert. It combines the tropical flavors of banana and coconut with the traditional cake base to create a dessert that is both refreshing and satisfying.
In addition to its delicious taste, Banana-Coconut Upside-Down Cake is also a relatively simple dessert to make. With just a few basic ingredients and some simple preparation steps, you can have a delicious and impressive dessert ready to serve in no time.
This easy to make Banana Coconut Upside Down Cake is ooey gooey and delicious. Make it for dessert or even brunch!
-  Prep 10 MIN
- Total 45 MIN
- Servings 16Â
Ingredients
- 1 Betty Crocker™ Super Moist™ yellow cake mix
- 3 whole eggs
- 1/4 cup oil
- 1/2 cup sour cream
- 1/2 cup water
- 6 bananas sliced 1/4 inch thick
- 1 1/2 cups shredded coconut
- 1 cup packed brown sugar
- 1/2 cup butter
- 2 tablespoons lemon juice
Steps
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Preheat oven to 350°F and spray 2 (8 inch) round cake pans with cooking spray.
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With an electric mixer, beat cake mix, eggs, oil, water, and sour cream on low until combined. Beat on high for 2 minutes.
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Place banana slices evenly on the bottom of the two cake pans.
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In a small saucepan melt butter. Add brown sugar and lemon juice and heat until dissolved. Pour half of the brown sugar mixture into each of the 2 round cake pans over the bananas.
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Sprinkle coconut over brown sugar sauce, and then pour cake batter on top of the coconut into the two pans, dividing equally.
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Bake 35-40 minutes or until toothpick in the center comes out clean. Remove from oven and let sit for 5 minutes. Invert onto serving dishes. Slice to serve.Â
Banana-Coconut Upside-Down Cake is a unique and delicious dessert that is perfect for anyone who loves tropical flavors. Its moist and flavorful cake base, combined with the sweet and tropical banana and coconut topping, make it a dessert that is sure to be a hit with anyone who tries it.
