Friday, January 24, 2014

Banana Coconut Upside Down Cake

I made this cake for my dad's return from Kuwait. He visits his mom every year and in 2003 our whole family went when I was fourteen. It was a beautiful experience to meet some of my dad's family and connect with that part of the world. I always say I would love to visit again, maybe within the next few years. Kuwait has some good shopping, and they even have a Cheesecake Factory now! I'm loving all the chiffon hijabs my dad brought back for us.

This cake is the best when it is served warm. We just discovered "The Greek God's Greek Yogurt" in honey flavor, which is absolutely heavenly with some berries and nuts, but it was also a great pairing with this cake and with more fresh bananas on the side.

Here's the pineapple version of this cake, and try it layered with cheesecake too! I just found a Raspberry Mango Upside Down Cake recipe this morning! Oh the possibilities!

Banana Coconut Upside Down Cake

Caramel Sauce
5 tablespoons unsalted butter
1 cup brown sugar
2 tablespoons lemon juice
1/2 teaspoon ground cinnamon

1) Melt the butter in a saucepan over medium-low heat
2) Add brown sugar and lemon juice until it has dissolved, then remove from heat.
3) Stir in cinnamon. Set aside and make the cake.

1 1/4 cups all purpose flour
1 teaspoon baking powder
1/2 cup unsalted butter, at room temperature
3/4 cup sugar
2 eggs, at room temperature
1/3 cup of milk
1 teaspoon vanilla extract
6 bananas, sliced 
1/4 inch thick
1 cup shredded coconut

1) Preheat oven to 350°F. Butter the bottom of a 10-inch cake pan.  
2) Sift the flour and baking powder into a bowl
2) In another bowl, beat the butter with an electric mixer for 2 minutes until pale and light
3) Slowly add the sugar and beat for another 2 minutes
4) Add the eggs, milk, and vanilla extract and beat for another minute
5) Gradually beat in half the flour, and gently fold in the rest with a rubber spatula until just incorporated. Make sure to scrape down the sides so that nothing is missed.
Place banana slices evenly on the bottom, adding a second layer after the first.
7) Pour the caramel sauce over the bananas
8) Sprinkle coconut over the caramel sauce

9) Pour cake batter over the coconut
10) Bake 25-35 minutes (or longer if needed, if you used a 9-inch cake pan, and everyone's oven is different) until toothpick inserted in center comes out clean
11) Allow cake to cool for 20 minutes in pan and then flip over onto serving platter
12) Leave pan over cake to allow all caramel sauce to drip over the cake

No comments:

Post a Comment

Blog Installation and Coding by Designs by Linds 2011