Banana Coconut Upside Down Cake
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The upside-down cake originated in the United States during the early 20th century and became popular due to its simplicity and deliciousness.
This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Banana Coconut Upside Down Cake
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease a round cake pan.
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In a small saucepan, melt the butter over low heat. Add the sugar and stir until dissolved. Pour the mixture into the greased cake pan.
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Sprinkle the shredded coconut evenly over the butter-sugar mixture.
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Slice the bananas and arrange them in a single layer over the coconut.
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In a mixing bowl, combine the flour, baking powder, and salt.
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In a separate bowl, beat the eggs, vanilla extract, and milk together. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
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Pour the batter over the bananas in the cake pan.
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Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
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Remove from the oven and let it cool in the pan for 10 minutes. Then, invert the cake onto a serving plate and let it cool completely.
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Serve and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 45g15%
- Sugars 30g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.