|Banana Coconut Upside Down Cake|
I hadn't been feeling tip top for about a year, mostly exhausted, and I thought it was just work-related stress. Then I developed some unpleasant symptoms which could not be ignored, and to make a long story short, I had a totally unsuspected, potentially life-threatening diagnosis, followed up with some surgery. I was out of work for six weeks, and have only been back four weeks. I'm slowly getting my vim and vigor back, and ever so grateful to be alive. Time will tell the final prognosis but so far I've been given the green light.
I have to smile. Per doctor's orders, Ole Sweetie-Pi was in charge of the kitchen, grocery shopping, cat boxes, laundry, and just about everything else. I wasn't even supposed to go for car rides in the first stages of healing. Talk about cabin fever. I don't think I've eaten as many submarine sandwiches or frozen dinners as I did during those six weeks. It's a time I'll look back with fondness. Ole Sweetie-Pi really came through.
Anyway, as I make my way back into the kitchen, I'm starting on light (as in weight and time involved, not so much in calories, smiles) cooking. I used to be quite a snob when it came to boxed cake mixes, but not any more. They are yummy good! I found this recipe in one my daily food-related emails, probably Mr. Foods or Recipe Lion, but whatever the source, the recipe was linked to Tablespoon.com. The minute I saw it, I knew I had to have it.
This recipe, which makes two single-layer cakes, is easy to prepare and the result far outweighs the effort. I made it for dessert for a Saturday night dinner, but promptly ate it as a brunch cake the following Sunday morning. It was perfect with a steaming cup of hot coffee.
Banana Coconut Upside Down Cake1 yellow cake mix
3 whole eggs
1/4 cup oil
1/2 cup sour cream
1/2 cup water
6 bananas, sliced, divided between two pans
1 1/2 cups shredded coconut, divided between two pans
1 cup firmly packed brown sugar
1/2 cup butter
2 tablespoons lemon juice
Preheat oven to 350* Fahrenheit. Spray or grease and flour two deep 8-inch round cake pans. (I think my cake pans are 8 inches round by 2 inches deep, and I had just barely enough space for the risen cake.)
In a large bowl, using an electric mixer, beat the cake mix, eggs, oil, water and sour cream on low until combined. Increase speed to high and beat for 2 minutes.
Slice bananas evenly over the bottom of the two cake pans.
In a small saucepan, melt the butter. Add the brown sugar and lemon juice and heat until dissolved. Pour half of the brown sugar mixture into each of the two cake pans, over the bananas. Sprinkle coconut over the brown sugar sauce.
Pour the cake batter on top of the coconut, dividing equally between the two pans.
Bake 35-40 minutes or until cake tests done with a toothpick. Remove from oven and let cool for 5 minutes. Invert onto serving platter. Slice to serve.
Cake is probably best the day it is served, but leftovers can be stored overnight in the refrigerator. Much beyond that and the bananas might not be as appealing as you would wish.