Banana and Coconut Upside-down Cake-Cookist 

3 eggs
a pinch of salt
200g sugar
250g flour
1 packet of baking powder
1 cup vegetable oil
125g yogurt

for the caramel cream:
120g butter
250g brown sugar

3 bananas
shredded coconut

Start preparing the batter by beating the eggs with a pinch of salt. Then add the sugar, vegetable oil, yogurt and start mixing. Gradually add the flour and the baking powder and mix until the batter is smooth and fluffy. Next, melt the brown sugar with the butter to make the caramel. If you prefer a caramel with a less intense flavor and a lighter color, use regular sugar. Peel and slice three bananas. Cover the bottom of a 26 cm round cake pan with the banana slices, pour the caramel over them. Sprinkle the shredded coconut over the caramel, and then pour the batter over the coconut. Bake at 180°C for 30/40 minutes (depending on your oven), or until a toothpick inserted in the center comes out clean. After it has cooled a bit, invert onto a plate and sprinkle with some shredded coconut.


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