Coconut Banana Upside-Down Cake - Banankokoskaka upp-och-ned

COCONUT BANANA UPSIDE DOWN CAKE
Banankokoskaka upp-och-ned

1 cake

For the dish:
1 3/4 oz butter or margarine
1/3 cup brown sugar
2 - 2 1/2 bananas

Cake batter:
1/3 cup milk
1/3 cup coconut flakes
1 3/4 oz butter or margarine
2 eggs
3/4 cup sugar
1 cup flour
2 teaspoons baking powder

Heat the oven to 350F. Butter and flour the edge of a round baking pan, holding approx 6 cups.

Melt the fat and pour it in the pan. Make sure it's evenly distributed over the bottom of the dish. Sprinkle with brown sugar. Split the bananas lengthwise and put them with the cut side down in the bottom of the pan.

Bring the milk to a boil. Remove from heat and stir in the coconut flakes, so they get to swell in the milk. Melt the fat and set aside to cool. Beat eggs and sugar white and fluffy, sift in the flour and baking powder and then add the milk-coconut mixture. Blend gently. Last, gently add the melted, lukewarm fat.

Pour the batter in the pan over the bananas and bake in the lower part of oven for 40 - 45 minutes. Allow the cake to rest in the pan for a few minutes, then gently unmould to cool.

You can use a springform pan, but make sure it's absolutely tight so that the sugary glaze won't ooze out during baking (been there, done that, got the burn mark). 

Enjoy!

Bella