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Saturday, May 24, 2014

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
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


  • 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


  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.

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