Caramelized Banana Upside-Down Coconut Cake & Coconut Whipped Cream
INGREDIENTS
•
Recipe by: Willow Bird Baking, with coconut whipped cream adapted from Nutty Kitchen
•
Yield: 10 pieces
•
This thing is downright celestial. Upside-down cakes are easy to create, but come out so beautiful and delicious. This one uses a sweet, tender coconut cake in the place of a yellow cake, and adds the bold zing of ginger to the caramelized banana top
•
Topping Ingredients:
•
3/4 stick unsalted butter
•
3/4 cup packed light brown sugar
•
4 large just-ripe bananas, cut on a diagonal into 1/2-inch slices (you might want to have an extra banana or two on hand just in case your bananas are skinnier or something weird)
•
1 teaspoon McCormick ginger
•
1 teaspoon finely chopped McCormick crystallized ginger
•
pinch salt
•
Cake Ingredients:
•
1 cup all-purpose flour
•
3/4 cup sugar
•
1 1/2 teaspoons baking powder
•
1/2 teaspoon salt
•
1/4 cup vegetable oil
•
1/2 cup Thai Kitchen coconut milk
•
1 teaspoon McCormick vanilla
•
1 egg
•
Coconut Whipped Cream Ingredients:
•
2 cans Thai Kitchen coconut milk (refrigerated overnight)
•
3 tablespoons powdered sugar
•
1/2 teaspoon McCormick vanilla
•
flaked coconut for toasting and topping
Comments & Reviews
Just A Pinch Sweepstakes