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

Cook Time35

Total Time45

Course: Dessert

Cuisine: American

Keyword: Banana cake, Cake, coconut cake, upside down cake

Servings: people

Calories: 476kcal

Ingredients

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

Instructions

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!

Nutrition