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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.

P1210447 - Copy

Banana Coconut Upside Down Cake


  • 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


  • 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.


  1. 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
  2. Pour sauce into an 8″ cake pan and coat well; arrange the bananas covering the bottom of the pan; add the coconut
  3. Cream 8 T. butter with the sugar and lemon zest in a large bowl; mix in the mashed banana
  4. Add the eggs one at a time beating until combined
  5. 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
  6. Pour the batter on top of the bananas and coconut and spread evenly
  7. Bake approximately 50 minutes at 350 degrees
  8. Let cool and invert cake on serving plate








Serves: 8

Recipe from www.


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