I’ve never been a huge chocolate person, but I have a weakness for anything with coconut or fruit. I guess that probably explains why I ate a whole cake of this to myself… Be careful, this stuff really is addicting!
Banana Coconut Upside-Down Cake
1 yellow cake mix
1/4 cup oil
1/2 cup sour cream
1/2 cup water
6 bananas sliced into 1/4 inch slices
1 1/2 cups shredded coconut
1 cup packed brown sugar
1/2 cup butter
2 Tablespoons lemon juice
Preheat oven to 350 degrees and spray 2 (8 inch) round cake pans with cooking spray. With an electric mixer, beat cake mix, eggs, oil, water, and sour cream on low until combined. Beat on high for an additional 2 minutes. Cover bottom of both cake pans with banana slices. 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. Sprinkle coconut over the brown sugar mixture and bananas. Split cake batter, and distribute over the coconut into both pans. Bake 35-40 minutes or until toothpick in the center comes out clean. Remove from oven and let sit for 5 minutes. While it’s still pretty warm, flip cake pans onto serving dishes. The cake should slide right out!
Adapted From: Quick-Dish.Tablespoon.com