Fitness Recipe: Upside-down Banana-Coconut Cake. Make cake: Mix flour, baking powder and salt. Reduce speed and add eggs, one at a time, beating well after each. Alternate adding flour mixture and milk.
This Banana Coconut Upside-Down Cake is so easy to make and full of amazing flavor.
It only requires a few simple ingredients, and is the perfect lighter dessert, especially for spring or summer.
I've never been a huge chocolate person, but I have a weakness for anything with coconut or fruit.
You can cook Fitness Recipe: Upside-down Banana-Coconut Cake using 7 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Fitness Recipe: Upside-down Banana-Coconut Cake
- Prepare 300 g of Ripe Bananas.
- Prepare 75 g of Coconut Filings.
- It's 70 g of Greek yoghurt.
- You need 20 g of Coconut Sugar.
- Prepare 10 g of Vanilla Custard Powder (omitted).
- You need 2 of Eggs.
- It's of Coconut Oil Spray.
Jump to Recipe Print Recipe This Banana Coconut Upside Down Cake recipe has a layer of bananas and coconut with a brown sugar sauce infusing every bite of the cake. No one will know that this dessert started with a cake mix! How to Store Banana Upside Down Cake. How to Freeze Banana Upside Down Cake.
Fitness Recipe: Upside-down Banana-Coconut Cake step by step
- You will need a 20 cm diameter cake mold to make the fitness cake. First, you spray a little coconut oil into the baking mold, then sprinkle the bottom evenly with coconut sugar..
- Mix the remaining 150 g bananas, eggs and yoghurt. Pour the kneaded mixture into a bowl, add the coconut fillings, vanilla pudding powder and mix thoroughly..
- You can indeed skip the custard powder, but the baked dough with the custard powder will have a finer texture..
- The prepared dough is poured into a cake mold, placed in an oven and baked at 180 ° C for about 25 minutes..
- After baking, gently turn the cake on a plate and let it cool. Enjoy!.
You can store the pieces together or individually for easier thawing. Turn cakes upside down on a platter or plate, gently tap bottom and carefully remove pans, replacing caramel mixture that sticks to pan. Both the cake and the frosting were too sweet for our tastes. Beat baking mix, granulated sugar, sour cream, egg, water and vanilla in large bowl with electric mixer on low speed just until moistened, stopping frequently to scrape side of bowl. Lightly spoon flour into a dry measuring cup, and level with a knife.