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Banana Coconut Upside Down Cake Recipe

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4.3 from 81 reviews

This Banana Coconut Upside Down Cake is a moist and flavorful dessert featuring a soft yellow cake layered with caramelized bananas and shredded coconut. The cake is topped with a rich brown sugar and butter glaze, creating an irresistible tropical twist on the classic upside down cake.

  • Total Time: 50 minutes
  • Yield: 16 servings (8 slices per cake, 2 cakes total)

Ingredients

Cake Batter

  • 1 Betty Crocker™ SuperMoist™ yellow cake mix
  • 3 whole eggs
  • 1/4 cup oil
  • 1/2 cup sour cream
  • 1/2 cup water

Topping

  • 4-6 bananas, sliced 1/4 inch thick
  • 1 1/2 cups shredded coconut
  • 1 cup packed brown sugar
  • 1/2 cup butter

Instructions

  1. Preheat and Prepare Pans: Preheat the oven to 350°F. Spray two 8-inch round cake pans with cooking spray or line them with parchment paper to prevent sticking.
  2. Mix Cake Batter: Using an electric mixer, combine the cake mix, eggs, oil, water, and sour cream on low speed until just combined. Then beat on high speed for 2 minutes to incorporate air and ensure a fluffy batter.
  3. Arrange Bananas: Place the banana slices evenly on the bottom of both cake pans, forming a single layer to create the upside down topping.
  4. Melt Butter and Brown Sugar: In a small saucepan, melt the butter over medium heat. Once melted, add the brown sugar and stir until fully dissolved and combined into a smooth sauce.
  5. Add Topping Layers: Pour half of the brown sugar and butter mixture evenly over the banana slices in each pan. Then, sprinkle the shredded coconut evenly over the brown sugar layer to add texture and flavor.
  6. Pour Batter and Bake: Divide the cake batter evenly between the two pans, pouring it carefully over the coconut layer. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool and Invert: Remove the cakes from the oven and allow them to cool in the pans for at least 10 minutes. This resting period helps the bananas set and prevents them from slipping when inverted. Then, carefully invert each cake onto a serving dish so the banana and coconut topping is displayed on top.
  8. Serve: Slice and serve as a delightful dessert or snack, enjoying the moist cake with caramelized bananas and coconut flavors.

Notes

  • Make sure to slice bananas evenly to ensure uniform topping layers.
  • Allow the cake to cool slightly before inverting to prevent the topping from sliding off.
  • You can substitute sour cream with Greek yogurt for a tangier taste.
  • For added texture, consider toasting the shredded coconut before adding it.
  • Store leftovers in an airtight container at room temperature for up to 2 days.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://flavorhug.com/banana-coconut-upside-down-cake-recipe/