Banana-Coconut Cake Recipe
This double-layer cake is shockingly savory. The cake itself is so moist it melts on your mouth, and between the 2 layers of delectable cake lies a candy coconut frosting and new banana slices. Your entire masterpiece, as soon as frosted, is topped with toasted coconut and chopped pecans. One other one in every of our mother-daughter inventive collaborations, this banana-coconut cake is fully divine. — Marea Goldman, Straight From the Earth Cookbook
- 1 1/4 cups sugar
- 1/2 teaspoon salt
- 1/2 cup coconut milk
- 1 teaspoon baking powder
- 1 1/4 cups mashed ripe banana (3 bananas)
- 1 tsp pure vanilla extract
- 1 teaspoon baking soda
- 1/2 cup unsweetened shredded coconut
- 2 cups total-wheat pastry flour
- 1/2 cups melted coconut oil
- 1 1/2 cup earth steadiness or a option of vegan buttery spread, at room temperature
- 3 tbsp coconut milk
- 3/4 tsp pure vanilla extract
- 1 cup unsweetened shredded coconut
- 3 3/4 cup confectioners’ sugar
- 1 cup unsweetened shredded coconut
- 1 cup unsalted pecans, flippantly toasted and chopped
- 2 ripe bananas, sliced into 1/4- to 1/2-in /6- to 12-mm-thick items
- Preheat the oven to 350°F and grease two 9-in/23-cm springform pans with coconut oil.
- In a large mixing bowl, beat the sugar and oil alongside side an electric mixer or vigorously with a high-tail till blended. Add the coconut milk and beat till at ease. Add the bananas and vanilla and mix to combine.
- In a medium bowl, sift collectively the flour, baking soda, baking powder, and salt.
- Add the dry substances to the wet substances. The utilization of a spatula, mix to combine, but steer clear of overmixing. Combine in the coconut.
- Pour half of the batter into every greased pan. Bake on the guts rack of the oven for about half-hour, till the perimeters are brown and a toothpick inserted in the guts of every cake comes out clear.
- Whereas the cake bakes, build the frosting: Beat the Earth Stability till fluffy. Scuttle in the confectioners’ sugar, coconut milk, and vanilla and beat till fluffy and blended, about 2 minutes. Scuttle in the coconut.
- Refrigerate the frosting whereas the cake cools.
- When the truffles are carried out, space them on racks and desire the start air edges of every pan. Let the truffles chilly fully, for now no longer now no longer up to 1 hour.
- To construct the topping: Standing a medium skillet over medium-low heat. Add the coconut and walk repeatedly with a spatula, till the coconut is golden brown and aromatic. Turn off the heat.
- Once the truffles non-public cooled fully, desire every from its pan and switch one to a serving plate. Unfold some frosting on top of the cake. Standing the banana slices evenly on top of the frosting so that your entire cake is roofed. Then, gingerly space the a option of cake on top of the predominant. The utilization of a rubber spatula, spread extra frosting on the tip and aspects of the cake. Hide it with the toasted coconut adopted by the pecans. Nick the cake into 12 slices and back straight. If it’s a warm day, the frosting will launch up to melt (so, if now no longer serving straight, it’s greatest to refrigerate). Retailer in an airtight container in the fridge for up to 5 days.
