Banana Coconut Upside Down Cake
May 14, 2015
With temperatures hitting close to 90 degrees it’s a good idea to have this simple and fast tropical cake.
Banana Coconut Upside Down Cake
Ingredients
- 4 T. Unsalted Butter
- 3/4 C. Brown Sugar (lightly packed) *
- 2 T. Maple Syrup
- 3-4 Just Ripe Bananas (sliced)
- 1 C. Shredded Coconut
Cake
- 8 T. Unsalted Butter (room temp.)
- 1/2 C. Brown Sugar (lightly packed) *
- 3/4 C. Sugar
- 1 T. Lemon Zest
- 2 Lg. Eggs
- 1 Ripe Mashed Banana
- 1 1/3 C. Flour
- 1 1/2 t. Baking Powder
- 1/4 t. Salt
- 1/4 t. Ground Cinnamon
- 1/2 C. Milk
* Light Brown Sugar is called for in original recipe.
Preparation
- Melt 4 T. butter over medium heat in a saucepan; add 3/4 C. brown sugar and maple syrup; stir until it bubbles but do not burn
- Pour sauce into an 8″ cake pan and coat well; arrange the bananas covering the bottom of the pan; add the coconut
- Cream 8 T. butter with the sugar and lemon zest in a large bowl; mix in the mashed banana
- Add the eggs one at a time beating until combined
- In a medium bowl whisk the flour, baking powder, salt and cinnamon; add the flour mixture to the butter mixture in thirds alternating with the milk; combine thoroughly
- Pour the batter on top of the bananas and coconut and spread evenly
- Bake approximately 50 minutes at 350 degrees
- Let cool and invert cake on serving plate
Serves: 8
Recipe from www. cakeduchess.com
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