Best Banana Coconut Upside Down Cake Recipes

BANANA COCONUT UPSIDE DOWN CAKE

Steps:

• Preheat oven to 375. Make topping: Melt butter over medium-high heat in a 10-12 ovenproof skillet that is at least 2-inches deep. Stir in brown sugar and cook, stirring often, until smooth, 1 minute. Add lemon juice; stir until bubbling, 1 minute. Arrange bananas in a flat layer over bottom of pan and cook until softened, 2 minutes. Sprinkle coconut on top and remove from heat.
• Make cake: Mix flour, baking powder and salt. With an electric mixer, beat butter on high speed until creamy, 3 minutes. Add sugar; beat until light and fluffy, 5 minutes. Reduce speed and add eggs, one at a time, beating well after each. Beat in vanilla. Alternate adding flour, mixture and milk, starting and ending with flour.
• Pour batter over bananas; spread evenly. Be careful not to mix bananas and coconut into batter.
• Bake until cake springs back slightly when touched in center, 30-40 minutes. Let cake sit in skillet for 5 minutes to allow juices to blend into cake. Run a knife around outside of cake to loosen, then carefully invert onto a wire rack to cool. Serve warm or at room temperature, with ice cream or whipped cream, if desired.

BANANA COCONUT UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350 degrees and spray 2 (8 inch) round cake pans with cooking spray. With an electric mixer, beat cake mix, eggs, oil, water, and sour cream on low until combined. Beat on high for an additional 2 minutes. Cover bottom of both cake pans with banana slices. 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 the brown sugar mixture and bananas. Split cake batter, and distribute over the coconut into both pans. Bake 35-40 minutes or until toothpick in the center comes out clean. Remove from oven and let sit for 5 minutes. While it's still pretty warm, flip cake pans onto serving dishes. The cake should slide right out!

BANANA COCONUT UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350°F. Beat baking mix, granulated sugar, sour cream, egg, water and vanilla in large bowl with electric mixer on low speed just until moistened, stopping frequently to scrape side of bowl. Beat on medium speed 2 min.
• Pour butter into 9-inch round baking pan; sprinkle evenly with brown sugar. Arrange bananas and cherries in prepared pan; sprinkle evenly with coconut. Cover with prepared batter.
• Bake 30 min. or until toothpick inserted in center comes out clean. Run small knife around edge of pan to loosen cake; immediately invert onto serving plate. Cool completely.

CARAMELIZED BANANA UPSIDE-DOWN COCONUT CAKE & COCONUT WHIPPED CREAM

Steps:

• NOTE: This recipe is designed for a 10-inch cast iron skillet, but it can also be made in a 10-inch cake pan or a 12-inch cast iron skillet. To make it in a cake pan, prepare the topping in a separate saucepan first, add it to your cake pan, and then continue with the recipe as usual. If you make it in a 12-inch skillet, it'll produce a thinner cake, may require an extra banana or two, and may take about 5 minutes less to bake. Because cast iron can vary, no matter what size you use, be sure to check the cake's doneness early and often, starting around 20 minutes, with a toothpick inserted into various spots.
• Toast coconut flakes: Preheat oven to 350 degrees F. Spread flakes out on baking sheet. Bake for a few minutes, stirring every minute or so, until the coconut is lightly browned (watch it like a hawk). Transfer to a plate to let cool.
• Make cake: In a 10-inch skillet (see note above about using different pan sizes), melt the butter over medium-high heat. Stir in the brown sugar, ground ginger, crystallized ginger, and salt and simmer for 4 minutes, whisking constantly. Be careful - hot sugar is no joke! After 4 minutes, remove the mixture from heat and add the bananas as close together as possible, fitting as many in as you can.
• In a separate bowl, whisk together the flour, sugar, baking powder, and salt. Add the oil and coconut milk and whisk like a crazy person for 1 minute. Add the egg and vanilla and whisk it in well. Pour the batter over the banana mixture, evening it out with a spatula.
• Bake 25-30 minutes or until it's lightly brown on top and a toothpick inserted in various parts of the cake comes out with just a few moist crumbs. Let cool in the pan for exactly 5 minutes (any more and it will harden in the pan, and less and it might fall apart) before running a knife around the edge of it and carefully (use oven mitts! hold both sides of the skillet, holding the plate on with the heels of your hands! enlist a spotter! did I mention that hot sugar is no joke?) invert it onto a large serving platter.
• Make coconut whipped cream: Using a spoon, remove the cold coconut solids from each can of coconut milk (save the coconut water for other uses). Place it in a chilled bowl with vanilla and powdered sugar. Whisk like the dickens with a chilled beater until it has a whipped cream-like consistency (this probably took over 10 minutes with my electric mixer, but it's worth it). Serve cake warm with a big dollop of cold coconut whipped cream and a sprinkle of toasted coconut.
• You don't see many product reviews on Willow Bird Baking, because I'm choosy with how I share this space. My choosiness reflects my own ideals for Willow Bird in addition to my respect for the community we have here. When I get the opportunity to work with a company I genuinely love and use in my own kitchen, though, I'm always thrilled to share. McCormick is just such a company, and I'm excited to share their forecast of upcoming flavor trends.
• Disclosure: McCormick sent me a Flavor Forecast Immersion Kit of ingredients, and compensated me for other ingredients and for my time and creative energy. I value my readers such that all opinions expressed on Willow Bird are always my own.