One of the most exotic and tropical combinations is caramelized bananas and coconut. You will enjoy this banana upside down coconut cake and will definitely take you high with all the sweetness. In this recipe I was generous with the toasted coconut which gave a great texture and flavor. So let's not waste any more time and get down on this comforting recipe.
Yield: 16 slices
Seems easy right? Trust me it is!!!
Yield: 16 slices
· 4 ripe bananas sliced 1/4 inch thick
· 1 1/2 cups shredded coconut
· 1/2 cup brown sugar
· 1/4 cup butter
· 2 Tablespoons lemon juice
· 1 cup all-purpose flour
· 3/4 cup sugar
· 1 1/2 teaspoons baking powder
· 1/2 teaspoon salt
· 1/4 cup vegetable oil
· 1/2 cup coconut milk
· 1 teaspoon vanilla essence
· 1 egg
Preheat oven to 350 degrees F and grease round cake pans with cooking spray.
Spread flakes out on baking sheet. Bake for a few minutes, stirring every minute or so, until the coconut is lightly browned (watch it closely). Transfer to a plate to let it cool.
Place banana slices evenly on the bottom of the cake pan.
In a small saucepan melt butter. Add brown sugar and lemon juice and heat until dissolved.
Pour the brown sugar mixture into the round cake pan over the bananas.
Sprinkle coconut over brown sugar sauce.
In a separate bowl, whisk together the flour, sugar, baking powder, and salt. Add the oil and coconut milk and whisk for 1 minute. Add the egg and vanilla and whisk it in well. Pour the batter over the banana mixture, evening it out with a spatula.
Bake 25-30 minutes or until a toothpick in the center of the cake comes out with just a few moist crumbs. Let cool in the pan for exactly 5 minutes (more than 5min will harden in the pan, and less it might fall apart) invert it onto a large serving platter. Serve the warm cake with cold whipped cream or ice cream.
Images are clicked by me