This Banana Coconut Pineapple Upside Down Cake is super moist… and sheet cakes are easy peasy.
The flavors remind me of a Piña Colada… you too? Eating this cake will make you think about Hawaii or wherever your favorite tropical vacation spot is. Go ahead and add a little rum if you’re feeling decadent.
Check out Candice’s recipe for the instructions. Here are the measurement conversions.
Preheat the oven to 375˚F (190°C)
9×7″ (23 x 18 cm) baking pan.
2 tablespoons butter
1/2 cup (106 g) packed brown sugar
1 (15½-ounce) (439 g) can pineapple slices in juice, undrained
9 maraschino cherries
1/2 cup (43 g) flaked sweetened coconut
1 cup (120 g) all-purpose flour
1/2 cup (99 g) granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup (114 g) mashed ripe banana (about 1 banana)
2 tablespoons vegetable oil
1 large egg
reserving 1/2 cup (118 ml) juice
Please check out the July 2015 issue of the magazine.
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