Banana Coconut Upside-Down Cake Recipe
This Banana Coconut Upside-Down Cake is so easy to make and full of amazing flavor. It only requires a few simple ingredients, and is the perfect lighter dessert, especially for spring or summer.
Prep Time10 minutes mins
Cook Time35 minutes mins
Total Time45 minutes mins
Course: Dessert
Cuisine: American
Keyword: Banana cake, Cake, coconut cake, upside down cake
Servings: 12 people
Calories: 476kcal
- 1 yellow cake mix
- 3 eggs
- ¼ cup oil
- ½ cup sour cream
- ½ cup water
- 6 bananas SLICED INTO 1/4 INCH SLICES
- 1½ cups shredded coconut
- 1 cup brown sugar packed
- ½ 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!
Calories: 476kcal | Carbohydrates: 64g | Protein: 5g | Fat: 25g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 424mg | Potassium: 426mg | Fiber: 3g | Sugar: 44g | Vitamin A: 394IU | Vitamin C: 6mg | Calcium: 93mg | Iron: 2mg