by Peg Cochran
The Cake the Dog Ate -- that sounds like the title of one of those moody, dark Swedish mysteries, doesn't it? Actually, it's Banana Coconut Upside Down Cake. Stick with me and I'll explain about the dog...
This recipe makes two single layer eight inch cakes. I took one cake to a party we were going to that evening and left the other cake on the kitchen table to take to the picnic we were going to with my daughter for Father's Day. Instead of all chairs around our kitchen table, we replaced two of them with a two person bench. The dog, Reg, got up on the bench and ate a good bit of the cake while we were gone. He also ate all the cat's food and knocked her dish off the bench (where we keep it so he doesn't eat it). I guess he wanted something "savory" after the sweet!
This cake was really easy to make. And if you like banana and coconut, it's a winner!
1 yellow cake mix
1/4 cup oil
1/2 cup sour cream
1/2 cup water
6 bananas sliced 1/4 inch thick (I used 5 1/2 bananas actually)
1 1/2 cups shredded sweetened coconut
1 cup packed brown sugar
1/2 cup butter
2 tablespoons lemon juice
Preheat oven to 350 degrees. Spray two eight-inch round cake pans with cooking spray.
Beat cake mix, eggs, oil, water and sour cream on low until mixed and then beat for an additional two minutes.
|Beat ingredients for two minutes|
|Place banana slices on the bottom of each pan|
|Melt butter and stir in sugar and lemon juice and heat until sugar is dissolved. Pour half the mixture over the bananas in each pan.|
|Sprinkle half the coconut over bananas in each pan|
|Pour half the batter into each pan and smooth. Bake 35 to 40 minutes let rest 5 minutes then invert onto plate|
Before the dog
After the dog
Book #2 in my Lucille series--available for all e-readers
Book #3 in my Gourmet De-Lite series
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