Hi Everyone! I'm still here and still alive, just overwhelmingly busy the last month. As most of you know, my mom was diagnosed with Non-Hodgkin's Lymphoma in December and she is 5 treatments in to a 6 treatment chemo regimen. I'm happy to report that her cancer is responding really well to the chemo. The lymph nodes that were the size of a softball are now the size of a marble, so her prognosis is really good. On the flip side, CHEMO SUCKS! I've spent as much time as I can helping her through the weakness and fatigue. We are very grateful that we only have a few more weeks of it, then we can get back to living. Thanks to all of you for your kind emails and prayers.
I have a really fabulous recipe for you today. Its so good that I'm working on a variation or two to use in a cook off. For today I'm posting the original recipe, but I'll share the variations later once I've got it just right. But I'll give you a hint, think Pina Colada Cake.
Banana Coconut Upside Down Cake
2-10" dutch ovens
1 yellow cake mix
3 eggs
1/4 cup oil
1/2 cup sour cream
1/2 cup water
6 bananas, sliced 1/4 inch thick
1 1/2 cups shredded coconut
1 cup packed brown sugar
1/2 cup butter
2 Tbs. lemon juice
To prepare the pots, oil the bottoms and fit each pot with a piece of parchment paper that is cut to fit inside, then oil the parchment.
Combine the cake mix, eggs, oil, water, and sour cream and mix vigorously for 2 minutes. Place the banana slices evenly on the bottom of each pan.
In a small dutch oven, melt the butter over 6-8 coals. (I had to use my 12" because it was the smallest one I had left.) Add the brown sugar and lemon juice and heat until the sugar dissolves. Pour half of the brown sugar mixture over the bananas in each pot . Sprinkle the coconut over the brown sugar sauce.
Pour the cake batter over the top of the coconut in each pan, dividing equally.
Bake at 350° for 35-40 minutes or until a toothpick comes our clean. Use 1 ring on top and 1 ring on the bottom. Remove from heat and let sit for 10 minutes. Invert onto serving dishes. Serve warm. Makes 2-10" cakes.
I have a really fabulous recipe for you today. Its so good that I'm working on a variation or two to use in a cook off. For today I'm posting the original recipe, but I'll share the variations later once I've got it just right. But I'll give you a hint, think Pina Colada Cake.
Banana Coconut Upside Down Cake
2-10" dutch ovens
1 yellow cake mix
3 eggs
1/4 cup oil
1/2 cup sour cream
1/2 cup water
6 bananas, sliced 1/4 inch thick
1 1/2 cups shredded coconut
1 cup packed brown sugar
1/2 cup butter
2 Tbs. lemon juice
To prepare the pots, oil the bottoms and fit each pot with a piece of parchment paper that is cut to fit inside, then oil the parchment.
Combine the cake mix, eggs, oil, water, and sour cream and mix vigorously for 2 minutes. Place the banana slices evenly on the bottom of each pan.
In a small dutch oven, melt the butter over 6-8 coals. (I had to use my 12" because it was the smallest one I had left.) Add the brown sugar and lemon juice and heat until the sugar dissolves. Pour half of the brown sugar mixture over the bananas in each pot . Sprinkle the coconut over the brown sugar sauce.
Pour the cake batter over the top of the coconut in each pan, dividing equally.
Bake at 350° for 35-40 minutes or until a toothpick comes our clean. Use 1 ring on top and 1 ring on the bottom. Remove from heat and let sit for 10 minutes. Invert onto serving dishes. Serve warm. Makes 2-10" cakes.
The Finished Product
The Review
Wow! Is all I can say. This is a really simple recipe that gives absolutely stellar results! The bananas are my favorite part, hands down. Next time I'm going to slice them even thicker because I kept wanting more bananas. The brown sugar sauce and the coconut....I'm drooling all over my keyboard right now! I think a pineapple cake mix would be really good too! This gets an A-, only because I have some really good ideas to make it even better!
Source: The Girl Who Ate Everything
Source: The Girl Who Ate Everything
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