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Recipe

Banana Coconut Cake

Cooks in ~ 2hours Banana Coconut Cake
Ingredients
  • 2 cups all-purpose flour, sifted 500 mL
  • 2 tsp baking powder 10 mL
  • 1 tsp salt 5 mL
  • ¾ cup unsalted butter, at room temperature 175 mL
  • 1 ¼ cups sugar
  • 3 eggs
  • 1 cup mashed ripe banana (about 2 bananas)
  • 1 tsp vanilla extract
  • 1 cup coconut milk
  • ½ cup shredded unsweetened coconut
recipe directions
1

Preheat oven to 350°F (180ºC). In large bowl, whisk together flour, baking powder and salt. Set aside. In separate bowl, with hand-mixer, beat butter and sugar until light and fluffy. Beat in eggs, one at a time, until incorporated after each addition. Beat in banana and vanilla. With mixer on low, alternately add the flour mixture in 3 parts with coconut milk in 2 parts, starting and ending with flour mixture. Scrape the bowl as needed between additions. Fold in 1/2 cup (125 mL) coconut. Scrape into two greased and floured or parchment paper-lined 9-in (23-cm) round cake pans; smooth top.

2

Bake 35 to 40 min. or until a cake tester comes out clean when inserted into centre. Cool cake in pans on wire racks 30 min. Remove from pans and cool cakes completely on racks, about 10 min.

3

Meanwhile, to make frosting, in heatproof bowl, beat 1/3 cup (75 mL) water, sugar, egg whites, corn syrup, cream of tartar and salt with hand-mixer on high 1 min. Set bowl over saucepan of simmering water (do not let bottom of bowl touch water. Beat 7 min. or until mixture holds stiff peaks. Remove from saucepan. Continue to beat 2 to 3 min. or until frosting is cooled and thick enough to spread. Beat in vanilla.

4

Place first cake on platter and spread with about 1 cup (250 mL) frosting. Top with second cake. Ice top and sides with remaining frosting. Sprinkle top of cake with toasted coconut. Refrigerate until ready to serve.

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