Banana Coconut Upside Down Cake - cooking recipe

Ingredients

Topping
4 tablespoons unsalted butter
3/4 cup packed light brown sugar
2 tablespoons lemon juice
4 bananas, sliced 1/4-inch thick
2 cups loosely packed shredded coconut
Cake
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened (1/4 pound)
3/4 cup sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup milk

Preparation

Preheat oven to 375. Make topping: Melt butter over medium-high heat in a 10-12 ovenproof skillet that is at least 2-inches deep. Stir in brown sugar and cook, stirring often, until smooth, 1 minute. Add lemon juice; stir until bubbling, 1 minute. Arrange bananas in a flat layer over bottom of pan and cook until softened, 2 minutes. Sprinkle coconut on top and remove from heat.
Make cake: Mix flour, baking powder and salt. With an electric mixer, beat butter on high speed until creamy, 3 minutes. Add sugar; beat until light and fluffy, 5 minutes. Reduce speed and add eggs, one at a time, beating well after each. Beat in vanilla. Alternate adding flour, mixture and milk, starting and ending with flour.
Pour batter over bananas; spread evenly. Be careful not to mix bananas and coconut into batter.
Bake until cake springs back slightly when touched in center, 30-40 minutes. Let cake sit in skillet for 5 minutes to allow juices to blend into cake. Run a knife around outside of cake to loosen, then carefully invert onto a wire rack to cool. Serve warm or at room temperature, with ice cream or whipped cream, if desired.