Home » Desserts » Banana Coconut Upside Down Cake
posted by Christy Denneyon Apr 27, 2022 (updated Aug 11, 2023) 86 comments »
Jump to Recipe
This Banana Coconut Upside Down Cake recipe has a layer of bananas and coconut with a brown sugar sauce infusing every bite of the cake. No one will know that this dessert started with a cake mix!
BANANA COCONUT UPSIDE DOWN CAKE
You know a dessert is good when you literally have to take the fork out of your husband’s hand to stop him from eating the entire cake. Not that he couldn’t. He has the metabolism of a 5-year-old.
“This is dangerously good,” he mumbled through a mouth full of warm cake.
This Banana Coconut Upside Down Cake has a layer of bananas and coconut with a brown sugar sauce infusing every bite.Start off with layering sliced bananas on the each bottom of two cake pans.
Pour on the brown sugar sauce….Spread the coconut and cake batter on top and bake!
Technically this is a dessert but for some reason, probably because bananas are involved, Ithink I canfind a way to serve it up for breakfast or brunch. I mean if a cupcake can disguise itself as a muffin, I can surely get away with serving this.
OTHER CAKE RECIPES:
- Pineapple Upside Down Cupcakes
- Chocolate Eclair Cake
- Pumpkin Cake
- Lemon Sheet Cake
- Pumpkin Earthquake Cake
- White Texas Sheet Cake
- Moist Carrot Cake
- Strawberries and Cream Cake
Banana Coconut Upside Down Cake
4.15 from 14 votes
This Banana Coconut Upside Down Cakerecipe has a layer of bananas and coconut with a brown sugar sauce infusing every bite. No one will know that it started with a cake mix!
PrintPinRate
Prep Time: 10 minutes mins
Cook Time: 35 minutes mins
Servings: 16 servings
Ingredients
- 1 Betty Crocker™ SuperMoist™ yellow cake mix
- 3 whole eggs
- 1/4 cup oil
- 1/2 cup sour cream
- 1/2 cup water
- 4-6 bananas sliced 1/4 inch thick
- 1 1/2 cups shredded coconut
- 1 cup packed brown sugar
- 1/2 cup butter
Instructions
Preheat oven to 350°F and spray 2 (8 inch) round cake pans with cooking spray or even better line with parchment paper.
With an electric mixer, beat cake mix, eggs, oil, water, and sour cream on low until combined. Beat on high for 2 minutes.
Place banana slices evenly on the bottom of the two cake pans.
In a small saucepan melt butter. Add brown sugar 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 brown sugar sauce.
Pour cake batter on top of the coconut into the two pans, dividing equally.
Bake 30-40 minutes or until toothpick in the center comes out clean. Remove from oven and let cake sit for at least 10 minutes so the bananas stay in place. Invert onto serving dishes. Slice to serve.
Cuisine: American
Course: Dessert
Author: Christy Denney
All Recipes Banana Cakes Coconut Desserts Fourth of July Recipes Holiday Recipes Mother's Day Tablespoon
originally published on Apr 27, 2022 (last updated Aug 11, 2023)
86 comments Leave a comment »
100 of my favorite recipes! This is the family-friendly cookbook for anyone looking to plan quick-and-easy meals and wants a way to bring people together, feasting on food which can only be described as scrumptious.
stay connected get new recipes via email:
« Previous Post One-Pan Chicken Enchilada Skillet
Next Post » Chicken In Basil Cream Sauce
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
86 comments on “Banana Coconut Upside Down Cake”
-
Connie — Reply
I’m confused about the butter. It says a half a cup but then behind that it says divided I only see one spot where you use butter. If you divide it there must be two places for butter. I made this recipe several times but I can’t remember what I did with the butter. Can you explain about the butter for me?
-
Christy Denney — Reply
Sorry you’re right. It’s not divided.
-
-
Lisa Lloyd — Reply
Is the butter non-salted?
-
Christy Denney — Reply
I usually use unsalted but salted is fine.
-
-
Heather — Reply
Any substitutions for sour cream?
-
Christy Denney — Reply
It just makes it moist. you could leave it out?
-
-
brenda — Reply
Can I substitute pineapples for the bananas?
-
Christy Denney — Reply
Of course! That would be fabulous.
-
-
Tracy — Reply
This is in the oven now for Easter dinner tomorrow!! Does it need to be refrigerated?
-
Christy Denney — Reply
Nope!
-
-
Becky — Reply
Hi there! I was thinking about making mini versions of these, I have a heart shaped shallow cupcake tins, any thoughts on how I’d adjust bake time/temp?
-
Christy Denney — Reply
It’s hard to tell because I haven’t tried it. I would think around 15 minutes though.
-
-
Fatima — Reply
Wow!!!
-
Kori — Reply
What are some other substitutes for the coconut lol I like it but I’m not that much of a fan thanks!
-
Christy Denney — Reply
You can leave it out. It will still be good.
-
-
Sunny18925 — Reply
I love the name, she has great easy recipes. I am going to try Grandma Ople Apple pie. Every time I make a pie it falls apart when we cut into it. It taste great but it looks sloppy. Hopefully this new pie recipe is the key to making a great Apple pie.
-
Lindsey — Reply
could you use a white box cake or does it have to be yellow box cake?
-
Christy {The Girl Who Ate Everything} — Reply
I like the taste of yellow better but you could use white.
-
-
Frana — Reply
I made this for a potluck at my job and my co-workers went bananas (pun intended)!
It is moist and full of amazing flavor. The bananas did not get mushy. I used greenish/maily yellow ones and oh my sweet happy day were they perfect!
You get this creamy spongy cake, followed by a buttery yet slightly citrus coating on your tongue, only to be followed by the coconut, and finished off by the firm creamy banana. It’s like a perfect moment of bliss in your mouth!-
Christy {The Girl Who Ate Everything} — Reply
Glad you loved it!
-
-
MB — Reply
Hi. I’ve drooled over this recipe for a year now, and I’d like to try it…for my 1st time ever to bake! Could I make this without sour cream? Or any ideas to substitute that is dairy free? Unfortunately I have children who are dairy allergic. Please help!
Thank you.
MB-
Christy {The Girl Who Ate Everything} — Reply
I’ve heard you can substitute sour cream with canned coconut milk. I haven’t tried it but I think it would be good.
-
-
Elizabeth — Reply
I would love this recipe; however. I can’t get it it to come up on the Pintrest site. My husband and I both love banana cake anything and this just sounds out of this world. Please email me a copy. Thank you. Elizabeth Brock.
-
Christy {The Girl Who Ate Everything} — Reply
Here’s the recipe: http://www.tablespoon.com/recipes/banana-coconut-upside-down-cake/94fa0eff-4737-49ba-a40a-44bd082d3bb5?utm_source=blog&utm_medium=embed&utm_campaign=recipe-embed
-
-
Bethany — Reply
Are you able to make this a day ahead? Or is it best right out of the oven?
-
Christy {The Girl Who Ate Everything} — Reply
I definitely think you can make this ahead of time.
-
-
Anna — Reply
This is my second time making this…absolutely by far the BEST cake recipe I’ve ever tried! I’m trying to make little mini cakes this time as well , so we’ll see how it goes!
-
Christine — Reply
Oh no! I forgot to incorporate the sour cream into the cake mix. What does that do?
-
Christy {The Girl Who Ate Everything} — Reply
It just makes it more moist. I shouldn’t be a big deal if you didn’t put it in.
-
-
Jennifer — Reply
Made today, 2 ways. First as recipe states and second one with chopped pecans instead of coconut. The pecan one was pretty good, especially while warm while the original was a little blah. Maybe if the pecans were in it with the coconut it would have been better. Made the cakes for company and no one ate more than 1 small piece of each. (not a winner according to that, usually if something is GREAT someone is licking the empty plate.) Sent some of the remaining cake to my parents who said it was good but not a cake they would ask for again. I also had to pick about half the bananas off the bottom of the cake pans and place them on the inverted cake. But it did turn out just like the picture. I didn’t need 6 bananas either, maybe mine were longer than hers?
-
Ted Guice — Reply
I really want to try this recipe out…but the coconut and I just don’t agree. Any thoughts about adding some chocolate or fudge topping to the brown sugar sauce? With some nuts like Macs or? Any suggestions will be much appreciated. Now…go pump some weights! I’m gonna bake! Ted
-
Jennifer — Reply
chopped pecans were a really good substitution
-
-
nassiba — Reply
1 tasse est combien en gramme, je veux vraiment essayer cette recette mais malheureusem*nt je n’ai pas le grammage exact
-
NM Ginja — Reply
Il y a 200 grammes dans une tasse (cup).
-
-
MurphysGirl — Reply
Sounds amazing. I just don’t want to add the coconut. It’s too stringy for me in most cakes. I’m wondering what other ways I can alter it to have even more fun. I’ll try it once doing it by the recipe, minus the coconut and then experiment! 😀
-
Me Bee Ree — Reply
I would LOVE to try this recipe but was wondering if it could be made in a 9×13″ pan.
-
Christy {The Girl Who Ate Everything} — Reply
Sure! I don’t see why not.
-
tina — Reply
That’s how I made it (13×9) cause my rounds went MIA. Worked great and probably easier to serve for a large groul
-
-
MARYAM — Reply
I tried it the other day it is amazing thank you very much
-
Amanda Hewer — Reply
Hey there. Just made this and it’s delicious! However I made half the batter into a cake pan and the other half in a cupcake tin.
The cupcakes burned horribly even though I checked them early. Oops.Great recipe though!
-
Bonnie — Reply
I just made this and it is baking. I am excited to try it. I do need to say I was somewhat hesitant when it said 2 8″ pans. I thought it may not be enough room. I was right. Next time I would use 2 9″ pans. I had to use a additional pan for just cake batter because I filled the 2 8″ pans to the rim which I was afraid would cook over. So to all who make use 2 9″ pans.
-
Ariana — Reply
2pans??? So technically you make two cakes then? How long do u bake for?
-
Christy {The Girl Who Ate Everything} — Reply
Yes, it technically makes two cakes. You bake for 35-40 minutes.
-
Nicolette — Reply
Would you be able to stack them to make a larger cake or would that be too messy?
-
Christy Denney — Reply
I think you could! They aren’t too juicy.
-
-
-
-
Laura Divine — Reply
I made this tonight for a get together with friends and added a rum flavored whipped cream. Absolutely delicious! This recipe is a keeper!
-
Jackie — Reply
This looks wonderful, I am a new member to this Printest so I am just now getting my way around the site, only my second day to be on here…I am trying out new recipes for our church potlucks, so this is going to be one I will bake and see what everyone has to say, I love the looks of the sauce, and I just love coconut…yum !
-
Mary Lou — Reply
I just made this cake for a housewarming party tomorrow. It is delicious! I love how the cake came out so light and fluff. Thanks for the recipe!!
-
Jayne — Reply
Yum! This cake didn’t last long in my house. It was eaten within a few days.
-
Anonymous — Reply
I’m going to make this but I am going to add some crushed Pineapple to the fruit mix. (I’m a Pineapple Upside Down Cake freak)
BOB
-
Roe — Reply
This looks delicious, and I cannot wait to make it, plus a whole bunch of your other recipes..
I hope you don’t mind, but I linked it to my blog.
-
Tara's Treasures — Reply
OH I so want to make this too…seriously, why is the girl so thin!! How long have you been at this? I would so love to try all the good recipes I run across..but I would weight 400# Do you give it away??
-
(Nicole) The Very Hungry Caterpillar — Reply
Christy this cake was a success. I made it tonight for a mothers day dessert party and it was a hit.
-
Karin — Reply
“Technically this is a dessert, but..”
I think it’s so funny to read this kind of things on blogs. Around here we eat yoghurt or fruit for desert and pies, tarts, cakes etc are treats in the afternoon, with tea. We never eat cake as a dessert, well, we never did. After reading this on blogs I must confess I slipped a cake in now and then as dessert. But it feels totally naughty, like eating candy for dinner 😀
Anyway, this looks delicious!
-
Angela — Reply
I made this cake for Easter and it was GREAT! Thanks for the recipe 🙂
-
Monica H — Reply
Ooh, this is interesting. I can’t say I’ve ever seen a cake quite like this, but I want it!
-
Jill — Reply
I am going to make this tonight for Easter tomorrow! I am so excited to make it and see how it comes out! I just may have to eat it all 😉
-
Marie @ Myculinarycalling — Reply
My husband hates bananas which only means more for me!!
I love upside down cake! I can’t wait to make this!
Yum!
(ok today I am just full of exclamation marks) -
Muriel Miller — Reply
Speechless… I am not usually a fan of bananas in my dessert but this may just convert me! YUM!
-
shafeena — Reply
Looks incredible 🙂 making this on sunday :)… cant wait !
-
Allison — Reply
This looks insanely good. WOW I only wish I had the metabolism of a 5 year old.
-
Heather McMullin — Reply
Hey Girlie!
I included this recipe on my Easter Ideas Post.Love ya!
Heather
http://www.madefamousby.blogspot.com -
Ryan and Holly Gibb — Reply
Yum. Such fun desserts for Easter! I am attempting your yellow cake truffles this weekend for a baby shower. Hopefully they turn out as good as yours!! P.S. Loved the how to boil an egg post.
-
Aisha Jameel — Reply
that looks tempting 🙂
http://kitchensojourn.blogspot.com -
Jennifurla — Reply
This is a thing of beauty, Love that pouring shot!
-
Karen — Reply
Oh man! I’m soooo making this and calling it breakfast tomorrow! By the way, I love your blog.
-
Jenny — Reply
I think I just gained a pound from reading this post. Yummy!
-
Mini Baker — Reply
this looks and sounds delish!!!
-
Daisha — Reply
Oh wow, that sounds amazing! Now I’m not sure if I should make this or carrot cake for Easter! Too many delicious choices!hy
-
Megan — Reply
holy moly! that looks AMAZING! I am a HUGE fan of coconut!
-
micah folsom photography — Reply
get out of here with this christy. i’m supposed to be working on losing baby weight here and THIS will not help! looks divine.
-
Lori @ Girl Meets Oven — Reply
This banana upside down cake is genius – and takes upside down cake to an entirely new level!
-
Sinful Southern Sweets — Reply
Good Heavens! That looks amazing!
-
Jun — Reply
It looks dangerously good. Dangerously addictive.
-
Kylie Ryann — Reply
Wow that looks incredible… right up my alley I love bananas and caramel!!!
-
warmvanillasugar — Reply
I want this so bad right now!! Oh my goodness!
-
Tessa — Reply
Ooo… this reminds me of bananas foster. I’d with your hubby. Yum!
-
Tia — Reply
yum! i recentely made a caramelized apple banana bread. mmm… banana bread is awesome any way you make it. love!
-
Erin — Reply
Looks like breakfast to me.
-
Lauren — Reply
Holy moly, that looks amazing! I think you’ve just given me my Easter dessert recipe!
-
Kristina @ spabettie — Reply
oh my… this looks wonderful!!
-
Heather of Kitchen Concoctions — Reply
I think you just soled my dilemma on what to make for Easter dessert! Thanks!
-
Meghan — Reply
This looks amazing! I am so excited to try it!
-
Deborah — Reply
This is brilliant!!
-
Sara Pierce — Reply
This might be my favorite of all time. You cannot go wrong with banana and coconut. I’d use them in every recipe if I could!
-
Melissa @IWasBornToCook — Reply
This looks ridiculously delicious!
Leave a comment »
