Latik, the coconut caramel usually draped over kakanin like suman and biko, pairs wonderfully with sliced ripe bananas in this tender upside-down cake. Sophisticated enough to wow your tita friends, yet familiar enough to tuck into with kids.
Upside-down cake, a classic American dessert, is a cake that's baked upside-down: topping at bottom—usually pineapples and cherries—then cake batter on top. Once baked and cooled, you flip the pan over a serving plate, releasing the cake right side up.
Instead of pineapples and cherries, this Filipino upside-down cake has a topping of bananas and latik caramel.
The base is a coconut-olive oil cake base made with almond flour, coconut milk, and extra-virgin olive oil, yielding a unique sweetness and a moist, supersoft crumb well worth the extra trip to the grocery.