Banana Coconut Upside Down Cake
This fluffy and syrupy cake is made with young coconut, or buko, as it is called in the Philippines. It can be found in your local Asian market, most often in the freezer section, already shred into luscious strips.
•3 very ripe bananas
•1 cup buko (young coconut)
•1/2 cup butter, divided
•1/4 cup brown sugar, firmly packed
•1½ cups flour
•1½ teaspoons baking powder
•½ teaspoon salt
•2/3 cup granulated sugar
•1 teaspoon lemon juice
•1 teaspoon vanilla
•1 very ripe banana
•½ cup buttermilk
•flaked coconut for garnish (optional)
•vanilla ice cream (optional)
•caramel sauce (optional)
Preheat oven to 350° F.
Slice 3 bananas in half lengthwise and arrange flat side down in a pie pan. Trim pieces as necessary. Arrange the swirls of buko (young coconut) over the bananas. In a sauce pan, melt 1/4 cup butter. Stir in brown sugar until blended and dissolved. Remove immediately from heat and pour over the bananas and buko.
Sift together flour, baking powder and salt. Set aside.
In a mixing bowl, cream 1/4 cup butter, and gradually beat in granulated sugar. Beat in egg, and add lemon juice, vanilla, and banana, mixing well, until banana is mashed and the batter is fully incorporated. Add flour mixture alternately with buttermilk, beginning and ending with flour. Spread over the bananas and coconut in the pie pan. Place in the oven and bake for 35-40 minutes, or until the cake is springy in the center and an inserted toothpick comes out clean.
When the cake is done, remove it from the oven and cool on a wire rack for 5 minutes. Loosen edge with a sharp knife and invert onto a serving plate. Garnish with flaked coconut if desired. Serve warm alone or with a dollop of vanilla ice cream and caramel sauce.