Upside Down Fruit Cocktail Cake with Coconut
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Upside Down Fruit Cocktail Cake with Coconut
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This Upside Down Fruit Cocktail Cake with Coconut Topping recipe makes a light, fluffy cake that is filled with tender fruit.
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Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 banana, ripe and mashed
- ½ cup applesauce
- 1 cup butter, melted and cooled
- 1 ½ cup granulated sugar
- 3 large eggs
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- 1 can (15 oz) sliced peaches, drained
- 1 can (20 oz) pineapple tidbits
- 1 jar (10 oz) Maraschino cherries
Topping 1
- ½ cup lime juice, about 1 ½ large limes (lemons, pineapple, grapefruit or oranges work great too)
- ½ cup granulated sugar
Topping 2
- ½ cup butter
- ⅔ cup evaporated milk
- ½ teaspoon vanilla extract
- 1 cup granulated sugar
- 1 cup chopped walnuts or pecans
- 1 cup coconut flakes
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Instructions
- Get out and measure all of your ingredients.
- Sift together the flour, baking powder, and salt, then set aside.
- Preheat oven to 350 degrees F.
- Prepare 13x9 baking pan with butter (grease) and flour.
- Add mashed bananas and melted butter to medium mixing bowl.
- Then beat together, about 30 seconds.
- Add in sugar, buttermilk and vanilla extract, then beat until well incorporated, about 1 minute.
- Add applesauce too.
- Beat until incorporated.
- Beat in eggs one at a time, about 15 seconds for each egg.
- Add half of dry ingredients to banana mixture. Beat on low for 30 seconds, then add remaining flour and beat for an additional 30 seconds, scraping sides often.
- Beat until incorporated.
- Add pineapple and cherries to a strainer and drain well, pressing down gently to remove as much liquid as possible.
- Add pineapple and cherries to batter.
- Mix until well blended.
- Pour into your prepared pan. Make batter as level as possible.
- Then top with peach slices in rows.
- Bake in oven for 40-43 minutes or until cooked through.
Topping 1
- While cake is baking, add lime juice (or whichever flavor you're using) and sugar to a bowl and whisk until well combined.
- Remove cake and cool completely.
- Spoon lime glaze over top. Then slice and serve. Enjoy every bite.
Topping 2
- While cake is baking, in a medium sized saucepan, over medium heat, add butter, evaporated milk, vanilla, and sugar. Bring to a boil while stirring.
- Add pecans or walnuts and coconut. Gently simmer, over medium heat and stir constantly until reduced and thickened. About 5 minutes.
- Remove baked cake from oven and poke holes all over the top using the end of a wooden spoon or a chopstick. You don't have to do this step but I highly recommend it.
- Spread topping evenly over top of warm cake and allow to cool.
- Slice and serve!
Notes
- Ensure that your banana is thoroughly mashed, making sure that there aren't any large lumps. The banana in this recipe is for flavor and moistness. Unlike banana bread, you want the mashed banana in this recipe to be as smooth as possible.
- When adding the fruit, be sure that you thoroughly drain all cans. This is a very moist cake, but you don't want it to be a soggy cake. If you don't adequately drain the canned fruits, you'll end up with a super-thin batter that just doesn't bake up the way that it should.
Nutrition Information
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Calories
354kcal
(18%)
Carbohydrates
56g
(19%)
Protein
5g
(10%)
Fat
13g
(20%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.4g
Cholesterol
60mg
(20%)
Sodium
309mg
(13%)
Potassium
133mg
(4%)
Fiber
1g
(4%)
Sugar
38g
(76%)
Vitamin A
426IU
(9%)
Vitamin C
1mg
(1%)
Calcium
81mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 18servings
Amount Per Serving
Calories 354 kcal
% Daily Value*
| Calories | 354kcal | 18% |
| Carbohydrates | 56g | 19% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 60mg | 20% |
| Sodium | 309mg | 13% |
| Potassium | 133mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 38g | 76% |
| Vitamin A | 426IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 81mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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