Saturday, January 9, 2016

Gluten Free Banana Coconut Upside Down Cake



1 cake mix (we used a vanilla gluten-free mix)
3 eggs
1/4 cup coconut oil
2/3 cup sour cream
1/2 cup water
4-6 bananas, depending on size (we used 4 but they were big)
1 cup shredded coconut
1 cup brown sugar
1/2 cup butter
1 Tablespoon lemon juice


Beat together cake mix, eggs, water, oil, and sour cream. We didn't have an electric mixer so we just used a spoon, but an electric mixer will make things easier.
Preheat the oven to 350 degrees and spray two 8 inch round cake pans with cooking spray.

Spread banana slices evenly across the bottom of both cake pans.

Melt brown sugar and butter until melted, in a medium saucepan on the stove. Add 1 tablespoon lemon juice and stir well.

Pour half of the brown sugar mixture over the banana slices in the cake pans.

Sprinkle the coconut on top.

Next, pour the cake batter on top of the coconut.

Bake at 350. Baking times will vary - ours took about 30 minutes, but yours could take more or even less. Check it by inserting a toothpick into the middle of the cake. The bottom of the toothpick might have some banana mush on it, but it's still done as long as there's no cake on the toothpick.

Cool on wire rack for 15 minutes before slicing and serving. This goes great with ice cream!

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