Gluten Free Banana and Coconut Cake
This cake is a little different but is definitely one of my favourites! The banana and coconut compliment each other nicely and it makes a lovely change to a traditional sponge recipe.
For the cake:
- 6 oz gluten free self raising flour
- 6 oz caster sugar
- 6 oz Vitalite (butter/margarine)
- 3 eggs, beaten
- 1½ tsp baking powder
- 1 tbsp milk
For the topping
- 1 large banana or 2 small ones
- 6 oz dark brown sugar
- 4 oz Vitalite (butter/margarine)
- 2 tbsp lemon juice
- 2½ oz desiccated coconut
Pre-heat the oven to 160C/gas mark 3 and grease a round 21cm tin with oil.
Place the flour, sugar and Vitalite in a large bowl. Then add the baking powder, eggs and the milk.
Using an electric mixer, whisk the ingredients together for about five minutes because it makes the cake light and fluffy.
Then, slice the banana and evenly distribute it in the tin.
Next, melt the Vitalite for the topping in a small saucepan. When it has melted add the brown sugar and the lemon juice and stir over a gentle heat until the sugar has dissolved and then pour it over the banana.
Then sprinkle the desiccated coconut over the banana and the sauce.
Pour the cake mixture over the coconut, spreading it evenly.
Cook it in the oven for about 30-40 minutes until it is golden brown-make sure it is done by inserting a skewer or knife and if it comes out clean it is cooked.
Let the cake cool in the tin for about ten minutes then run a knife around the outside of the cake; place the cooling rack on the cake then turn it upside down. Place the cooling rack on a surface and lift the tin off the cake gently. Enjoy your Gluten Free Banana and Coconut Upside Down Cake warm or cold!