Delicious dessert recipe by Chloe René

Delicious dessert recipe by Chloe René

Banana, Caramel & Coconut Upside-Down Cake  

You can enjoy the cake as is, or serve with a touch of whipped cream or vanilla ice cream. 

Serves: 8-10
Prep/Cooking time: 1-1.5 hrs

Ingredients

For the Banana Caramel

  • 4 Large Bananas
  • 60g Granulated Cane Sugar
  • 90g Dark Brown Sugar
  • 50g Unsalted Butter
  • 25g Coconut Oil
  • 50ml Full-fat Coconut milk
  • 1/4 Tsp Sea Salt 

For the Cake Batter

  • 100g Unsalted Butter
  • 20g Coconut Oil
  • 180g Granulated Cane Sugar
  • 2 Large Eggs
  • 150g Plain Flour
  • 80g Desiccated Coconut
  • 1 Tsp Baking Powder
  • 1 tsp Sea Salt
  • 150ml Full-Fat Coconut Milk
  • 2 tsp Ground Cinnamon
  • 2 Tsp Vanilla Extract

Method

  1. Grease a 20cm cake tin, and line the bottom with baking paper. Take 10g of the desiccated coconut and line the tin with it. 

  2. Tip the remaining desiccated coconut into a bowl with the flour, baking powder and salt, stir together well. Set aside.

  3. For the coconut caramel: Add the coconut oil, butter and both sugars into a saucepan and melt over medium heat. Once melted, stir the salt through and pour into the base of the cake tin, making sure it evenly coats the bottom. Set aside.

  4. Stir the coconut milk, vanilla and cinnamon together.

  5. Preheat the oven to fan 180°C. Peel and slice the bananas in half lengthways. Arrange them on top of the caramel, cut side down.

Method cont.

6. For the batter: In a stand mixer or a bowl, add the butter, coconut oil and sugar. Whip together until fluffy and pale, 4-5 minutes. Whilst beating, crack the eggs in, one at a time, adding the next once the mixture has fully incorporated. Whip for a couple more minutes, scraping down the sides and bottom of the bowl, until fluffy and pale. 

7. Reduce the speed to low and slowly add the cooled coconut milk mixture into the eggs until combined (it will look curdles, but don’t worry). Then, fold the dry ingredients through until just incorporated, and no dry spots remain. 

8. Dollop the cake batter all over the bananas and smooth out the surface in one even layer. Lightly tap the cake tin on a flat surface to make sure its evenly spread and transfer to the oven to bake for 40-50 minutes, until golden or until a toothpick inserted comes out clean. Allow to cool for 10-15 minutes, before inverting onto a serving plate. Best served a little warm, but will also taste delish served at room temperature.