Father's Day Treat: Banana Coconut Upside Down Cake
Tomorrow is Father's Day! I have been tasked with creating the perfect dessert for my father, a man with a wicked sweet tooth. He has a particular love for all things coconut, lemon, and/or banana. Using those ingredients as my inspiration, I scoured Pinterest for the perfect thing, and found it! Banana Coconut Upside Down Cake. Look at this decadence:
The best thing about this recipe? It makes not one, but TWO cakes! And it's EASY! This would be a great recipe to make for large groups because it's double the dessert with minimal effort. I found the original recipe here.
Banana Coconut Upside Down Cake
Serves: 8 Prep Time: 15 Minutes Cook Time: 40 Minutes
1 box of yellow cake mix
3 large eggs
¼ cup canola oil
½ cup sour cream
½ cup water
4 bananas sliced ¼ inch thick
1½ cups shredded coconut
1 cup packed brown sugar
½ cup butter, divided
2 tablespoons lemon juice
1 tsp lemon zest
Preheat your oven to 350°F. Grease two round cake pans and set aside.
Combine the cake mix, eggs, oil, water, and sour cream, and beat with an electric mixer on high speed setting for 2 minutes.
Place the banana slices evenly on the bottom of the two cake pans. If you accidentally feed too many slices to your dog before this step, just cut up another banana.
Melt the butter over low heat in a small sauce pan. Add the brown sugar and lemon juice, and heat until dissolved.
Pour half of the brown sugar mixture over the bananas into each of the two cake pans. For the next layer, sprinkle coconut flakes and a little lemon zest over the sauce. Lastly, pour the cake batter on top of the coconut layer, dividing equally between the pans.
Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Remove from the cakes from the oven and let them sit for 5 minutes before inverting onto serving dishes. Slice and devour!
I forgot to take a picture before I started eating it. Woops!