Sweets for the sweet (with pics!!)

My friend posted this recipe on Facebook, and it was one of those "must makes"! NOW.
 I made it this morning around 8/9am, & the longer it sat, somehow, it tasted better!
 This recipe is compliments of Best Yummy Recipes
   http://www.bestyummyrecipes.com/banana-coconut-upside-down-cake/
For the brown sugar combo, you don't need to caramelize it. All you need to do is have your burner on low, to dissolve the sugar, then pour over w/o forgetting your coconut.....

Banana Coconut Upside Down Cake

Ingredients

• 1 BettyCrocker yellow cake mix
• 3 whole eggs
• 1/4 cup oil
• 1/2 cup sour cream
• 1/2 cup water
• 6 bananas sliced 1/4 inch thick
• 1 1/2 cups shredded coconut
• 1 cup packed brown sugar
• 1/2 cup butter, divided
• 2 Tablespoons lemon juice

Directions

1. Preheat oven to 350 degrees and spray 2 (8 inch) round cake pans with cooking spray.
2. With an electric mixer, beat cake mix, eggs, oil, water, and sour cream on low until combined. Beat on high for 2 minutes.
3. Place banana slices evenly on the bottom of the two cake pans.
4. In a small saucepan melt butter. Add brown sugar and lemon juice and heat until dissolved. Pour half of the brown sugar mixture into each of the 2 round cake pans over the bananas. Sprinkle coconut over brown sugar sauce.
5. Pour cake batter on top of the coconut into the two pans, dividing equally.
6. Bake 35-40 minutes or until toothpick in the center comes out clean. Remove from oven and let sit for 5 minutes. Invert onto serving dishes. Slice to serve.