Banana Coconut Up-Side-Down Cake

• 1 pkg. (2-layer size) yellow cake mix
• 3 eggs
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1/4 cup oil
• 1/2 cup (1 stick) butter, divided
• 1 cup firmly packed brown sugar, divided
• 6 medium bananas, peeled, cut into 1/4-inch-thick slices
• 1 cup BAKER'S ANGEL FLAKE Coconut, divided

1. Preheat oven to 350F.
2. Beat cake mix, eggs, sour cream, oil and 1/2 cup water in large bowl with electric mixer on low speed just until cake mix is moistened, scraping side of bowl often.
3. Beat on medium speed 2 minutes.
4. Melt 4 Tbsp.
5. of the butter in each of 2 (9-inch) round cake pans; sprinkle each with 1/2 cup of the brown sugar.
6. Arrange banana slices evenly over sugar; sprinkle evenly with coconut.
7. Pour batter evenly over ingredients in pans.
8. Bake 35 to 40 minutes or until toothpick inserted in centers comes out clean.
9. Immediately invert onto serving platters.

yellow cake, eggs, s, oil, butter, brown sugar, bananas, s angel

Taken from www.kraftrecipes.com/recipes/banana-coconut-up-side-down-cake-53937.aspx (may not work)