Delicious Banana Coconut Upside Down Cake Recipe
Introduction
Banana coconut upside down cake is a classic and delicious dessert that is perfect for any special occasion. This recipe is easy to make, and it is sure to please everyone at your dinner table. The combination of banana and coconut is one of the best flavor combinations, and this cake is sure to be a hit. The end result is a moist and flavorful cake that is sure to be a favorite of all who taste it. So, get ready to impress your family and friends with this delicious banana coconut upside down cake.
Ingredients
For the cake, you will need: 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, 1/2 cup of butter, 1/2 cup of granulated sugar, 2 eggs, 1 teaspoon of vanilla extract, 1/2 cup of sour cream, 1/2 cup of coconut flakes, and 2 bananas, sliced. For the topping, you will need: 2 tablespoons of butter, 1/4 cup of brown sugar, 1/4 cup of coconut flakes, and 1/4 cup of chopped pecans.
Instructions
To make the cake, preheat your oven to 350 degrees Fahrenheit. Grease a 9-inch round cake pan with butter and set aside. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, cream together the butter and sugar. Add the eggs, one at a time, and mix until fully incorporated. Add the vanilla and sour cream and mix until combined. Slowly add in the dry ingredients, mixing until just combined. Fold in the coconut flakes and the sliced bananas. Pour the batter into the prepared cake pan and spread evenly.
To make the topping, melt the butter in a small bowl. Add the brown sugar, coconut flakes, and chopped pecans and stir until combined. Spread the topping over the top of the cake batter. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool for 10-15 minutes before inverting onto a plate or serving platter.
Serving the Cake
This cake is delicious served warm, with a scoop of vanilla ice cream on the side. It is also great served cold, topped with a dollop of whipped cream. For a special treat, try topping the cake with a drizzle of caramel sauce and a sprinkle of toasted coconut flakes. No matter how you serve it, this banana coconut upside down cake is sure to be a hit!
Storage
This cake will last for up to four days stored in an airtight container at room temperature. You can also freeze the cake for up to three months. To thaw, simply allow it to sit at room temperature for a few hours before serving.
Nutrition
This cake contains approximately 390 calories per serving. It is loaded with carbohydrates, with approximately 42 grams of carbohydrates per serving. It also contains 8 grams of fat and 7 grams of protein. This cake is a great source of fiber, with approximately 3 grams per serving. It is also a good source of vitamin A, vitamin C, and potassium.
Conclusion
This delicious banana coconut upside down cake is sure to be a hit at your next special occasion. It is easy to make and tastes amazing. With its moist and flavorful cake base, and its sweet and crunchy topping, this cake is sure to be a crowd pleaser. Serve it warm or cold, topped with ice cream, whipped cream, or caramel sauce. Enjoy!
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