Banana Coconut Upside Down Bundt Cake -

Banana Coconut Upside Down Bundt Cake

Course: Dessert

Cuisine: Canadian

Keyword: bananas, bundt cake, cake, coconut, upside down cake

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: slices

Calories: 346kcal

A soft, light vanilla cake with a luscious banana-coconut top layer makes this upside down bundt cake a perfect treat any time of day!

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US Customary - Metric

Equipment

Ingredients

Banana Coconut Layer

½ cup unsalted butter
½ cup brown sugar packed
5 medium ripe bananas sliced into thick 1-inch pieces
¼ teaspoon salt
½ cup unsweetened shredded coconut
2 Tablespoons lemon juice
¼ cup rum or gran marnier *Optional*

Vanilla Cake

4 large eggs room temperature
2 teaspoons vanilla sugar (1 envelope) or 2 teaspoons vanilla extract
½ cup white sugar
¼ teaspoon salt
½ cup + 2 Tablespoons all purpose flour
¼ cup cornstarch
2 teaspoons baking powder
⅓ cup unsalted butter melted

Decor

1 Tablespoon powdered icing sugar

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Instructions

Caramelize the Bananas: In a large skillet, melt ½ cup of unsalted butter over medium-high heat. Add the brown sugar, salt, ½ cup shredded coconut, and lemon juice; swirl the pan until melted and combined. Add the thick banana slices and swirl to coat (do not stir, or they will turn to mush!). If using rum, pour it in now and cook just until bubbling. Remove from heat and set aside to cool.
Whip the Eggs: Preheat the oven to 350°F (177°C). In the bowl of a stand mixer fitted with the whisk attachment, beat the room-temperature eggs, vanilla sugar, white sugar, and salt on high speed until the mixture has doubled in volume and turns a pale, fluffy yellow.
Mix the Batter: In a separate bowl, whisk together the flour, cornstarch, and baking powder. With the mixer on low speed, gradually add the dry ingredients to the eggs and mix until just combined. Pour in the melted butter and mix or fold with a spatula only until incorporated.
Layer the Pan: Do not grease your pan! Pour the cooled, caramelized banana mixture directly into the bottom of a clean, ungreased 9-inch non-stick bundt pan, swirling slightly to create an even layer. Carefully scoop and gently spread the cake batter over the bananas without disturbing the fruit layer below.
Bake and Invert: Bake on the middle rack for 25 minutes, or until a wooden skewer inserted into the cake comes out clean. Let the cake cool in the pan for 10 minutes. Run a wooden skewer around the outer edges to loosen it the cake layer. Place a serving platter upside down over the pan, grip them tightly together, and quickly flip!
Garnish and Serve: Let the inverted cake cool for another 5 to 10 minutes. Dust evenly with powdered icing sugar and serve warm!

Video

Notes

Do Not Grease the Pan: This is a crucial step! By leaving the bundt pan completely ungreased, the light, airy batter can "grip" the sides of the pan as it bakes. This allows the cake to rise significantly higher, resulting in a fluffier texture! Be sure to use a nonstick bundt cake pan though!

Can I use a regular round cake pan instead of a bundt pan?

Yes, you absolutely can! A standard nonstick 9-inch round cake pan works beautifully. Just remember not to grease it, and do not use a pan larger than 9 inches. A larger pan will spread the batter too thin, resulting in a flatter, dry cake.

Should I use sweetened or unsweetened shredded coconut?

Because this cake gets a lot of natural sweetness from the ripe bananas and the caramelized brown sugar, I highly recommend using dried, unsweetened shredded coconut so the dessert doesn't become overly sugary.

Is the rum absolutely necessary?

Not at all! Alcohol adds a beautiful, rich depth of flavour that pairs perfectly with tropical fruits, but it is completely optional. You can easily omit it to keep the dessert kid-friendly, or substitute it with ½ teaspoon of rum extract to get the flavour without the alcohol!

Nutrition