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Banana Coconut Upside Down Cake

Course: Dessert
Author: Ai Willis
Fluffy and moist banana coconut cake!
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  • ¼ cup + 2 tablespoons (85g) unsalted butter
  • ¾ cup light brown sugar
  • 2 medium bananas, sliced


  • ½ cup cake flour
  • ½ cup all-purpose flour
  • 2 tablespoons coconut milk powder
  • ¼ teaspoon fine sea salt
  • ½ teaspoon baking soda
  • cup granulated sugar
  • ¼ cup sour cream
  • ¼ cup coconut milk (from a can)
  • 1 large egg
  • 2 tablespoons unsalted butter, softened
  • ¾ cup mashed banana
  • 2 to 3 tablespoons coconut rum


  • Preheat the oven to 356°F (180°C).
  • Grease a 9-inch round pan with butter and set aside.
  • Melt the butter (either in a pan or microwave) and combine with the brown sugar. Spread it evenly into the cake pan and top with sliced bananas. Set aside.
  • In a small bowl, mix together cake flour, all-purpose flour, coconut milk powder, salt, baking soda, and set aside.
  • In a large bowl, cream together the sugar and sour cream. When combined, add the coconut milk, egg, and softened butter. Add the mashed banana and coconut rum.
  • Add the dry ingredients into the wet ingredients and stir until just combined.
  • Pour the batter over the sliced bananas and bake for 30 minutes, or until a toothpick inserted comes out clean.
  • Let the cake cool for 10 minutes before inverting onto a plate.
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