I made this cake for Easter, and I have to admit it was awesomely delicious!!
The recipe is from Neely's Southern Cooking Cookbook.
Coconut Banana Cake
1 cup butter, at room temp.
2 1/2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
3 large very ripe bananas
1 1/2 cups sugar
2 large eggs
1/2 cup sour cream
2 tsp. pure vanilla extract
3/4 cup chopped pecans
2 cups sweetened coconut flakes, for garnish
1 recipe coconut frosting
Preheat oven to 350 degrees F, and adjust rack to the middle shelf. Butter and flour 2 9-inch cake pans.
Whisk together the flour, baking powder, baking soda, and salt in a large bowl. Mash the bananas with a wooden spoon in a separate small bowl.
Cream the butter and sugar together in the bowl of a standing mixer until light and fluffy. Crack in the eggs, one at a time, mixing in the first completely before adding the second. Stir in the mashed bananas, sour cream, and vanilla, and beat until just combined. Add the dry ingredients, and gently stir in the pecans. Divide the batter between the two pans.
Bake for 25 to 28 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes in the pan, then turn out onto a wire rack to cool completely.
While the cakes are cooling, pour coconut flakes evenly onto a baking sheet. Place in the 350 degree oven and toast for 2-3 minutes, or until they turn a light golden-brown color.
To assemble the cakes: Place one layer, top side down, on a cake stand. Spread on a thick layer of frosting with a spatula. Place the other layer of cake on top of the frosting. Frost the top and sides of the cake by working from the center of the cake toward the edge, making sure to coat evenly. Gently press the toasted coconut on the sides of the cake.
Coconut Frosting (makes 7 cups)
Two 8-ounce packages cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
2 tsp. vanilla extract
3/4 tsp. coconut extract
5 cups confectioners' sugar
Beat the cream cheese and butter together in a standing mixer until light and smooth. Pour in the vanilla and coconut extracts, and slowly add the confectioners' sugar, 1 cup at a time, until thoroughly incorporated. Scrape down the sides of the bowl as needed with a spatula. Set aside until ready to frost.
The recipe is from Neely's Southern Cooking Cookbook.
Coconut Banana Cake
1 cup butter, at room temp.
2 1/2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
3 large very ripe bananas
1 1/2 cups sugar
2 large eggs
1/2 cup sour cream
2 tsp. pure vanilla extract
3/4 cup chopped pecans
2 cups sweetened coconut flakes, for garnish
1 recipe coconut frosting
Preheat oven to 350 degrees F, and adjust rack to the middle shelf. Butter and flour 2 9-inch cake pans.
Whisk together the flour, baking powder, baking soda, and salt in a large bowl. Mash the bananas with a wooden spoon in a separate small bowl.
Cream the butter and sugar together in the bowl of a standing mixer until light and fluffy. Crack in the eggs, one at a time, mixing in the first completely before adding the second. Stir in the mashed bananas, sour cream, and vanilla, and beat until just combined. Add the dry ingredients, and gently stir in the pecans. Divide the batter between the two pans.
Bake for 25 to 28 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes in the pan, then turn out onto a wire rack to cool completely.
While the cakes are cooling, pour coconut flakes evenly onto a baking sheet. Place in the 350 degree oven and toast for 2-3 minutes, or until they turn a light golden-brown color.
To assemble the cakes: Place one layer, top side down, on a cake stand. Spread on a thick layer of frosting with a spatula. Place the other layer of cake on top of the frosting. Frost the top and sides of the cake by working from the center of the cake toward the edge, making sure to coat evenly. Gently press the toasted coconut on the sides of the cake.
Coconut Frosting (makes 7 cups)
Two 8-ounce packages cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
2 tsp. vanilla extract
3/4 tsp. coconut extract
5 cups confectioners' sugar
Beat the cream cheese and butter together in a standing mixer until light and smooth. Pour in the vanilla and coconut extracts, and slowly add the confectioners' sugar, 1 cup at a time, until thoroughly incorporated. Scrape down the sides of the bowl as needed with a spatula. Set aside until ready to frost.
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