Ingredients
1 box yellow cake mix
3 whole eggs
1/4 cup oil
1/2 cup sour cream
1/2 cup water
6 bananas sliced 1/4 inch thick
1 1/2 cups shredded coconut
1 cup packed brown sugar
1/2 cup butter, divided
2 Tablespoons lemon juice
3 whole eggs
1/4 cup oil
1/2 cup sour cream
1/2 cup water
6 bananas sliced 1/4 inch thick
1 1/2 cups shredded coconut
1 cup packed brown sugar
1/2 cup butter, divided
2 Tablespoons lemon juice
Directions
Preheat oven to 350 degrees and spray 2 (8 inch) round cake pans with cooking spray.
With an electric mixer, beat cake mix, eggs, oil, water, and sour cream on low until combined. Beat on high for 2 minutes.
Place banana slices evenly on the bottom of the two cake pans.
In a small saucepan melt butter. Add brown sugar and lemon juice and heat until dissolved.
Pour half of the brown sugar mixture into each of the 2 round cake pans over the bananas. Sprinkle coconut over brown sugar sauce.
Pour cake batter on top of the coconut into the two pans, dividing equally.
Bake 35-40 minutes or until toothpick in the center comes out clean. Remove from oven and let sit for 5 minutes. Invert onto serving dishes. Slice to serve.
Preheat oven to 350 degrees and spray 2 (8 inch) round cake pans with cooking spray.
With an electric mixer, beat cake mix, eggs, oil, water, and sour cream on low until combined. Beat on high for 2 minutes.
Place banana slices evenly on the bottom of the two cake pans.
In a small saucepan melt butter. Add brown sugar and lemon juice and heat until dissolved.
Pour half of the brown sugar mixture into each of the 2 round cake pans over the bananas. Sprinkle coconut over brown sugar sauce.
Pour cake batter on top of the coconut into the two pans, dividing equally.
Bake 35-40 minutes or until toothpick in the center comes out clean. Remove from oven and let sit for 5 minutes. Invert onto serving dishes. Slice to serve.
