It's raining, it's pouring, the cake is MOIST.

Tonight, we cashed in our raincheck for last week's dinner with our next door neighbors (Hi Amanda and Mary!). They grilled dinner in the rain. I crocked dessert. This recipe was not originally for a crock pot, but I wanted to try it, so I converted it. Luckily, everyone approved of bananas and coconut.

"Banana Coconut Upside Down Cake" (6 quart pot)

~Betty Crocker Yellow Cake Mix
~3 eggs
~1/4 cup oil
~1/2 c light sour cream
~12 c water
~2 bananas, cut 1/4 inch thick

~1/4 c butter

~12 c packed brown sugar
~2 T lemon juice
~3/4 c shredded coconut

Mix cake mix, eggs, oil, sour cream, and water is large bowl.
Blend with hand mixer on high for 2 minutes.
Arrange bananas in bottom of greased 1.5 quart CorningWare bowl.
Melt butter in small saucepan.
Add brown sugar and lemon juice and mix until sugar dissolves.
Pour over bananas.
Sprinkle coconut over sugar mixture.
Pour cake mixture on top.
Cover and cook on low for 3 hours.

8 servings.

Man, this was good. I love when an experiment comes out well. If you like coconut and bananas you will LOVE this cake. And you should make it. Because I said so. Your taste buds will thank you. And then you'll thank me. You're welcome.

"Moist. Moist. Moist."