Banana Coconut Bundt Cake With Coconut Icing Food

BANANA CAKE WITH COCONUT FROSTING

Steps:

• Make cake:
• Put oven rack in middle position and preheat oven to 350°F.
• Lightly butter and flour a 9-inch round cake pan, knocking out excess flour.
• Whisk together flour (1 1/2 cups), baking powder, baking soda, and salt in a small bowl.
• Beat together butter (1 stick) and brown sugar in a large bowl with an electric mixer at high speed until pale and fluffy. Beat in egg until combined, then add bananas, sour cream, and vanilla and beat until combined well. Reduce speed to low and add flour mixture, mixing until just incorporated.
• Spread batter in cake pan and bake until pale golden and a wooden pick or skewer inserted in center comes out clean, 20 to 25 minutes.
• Cool in pan on a rack 10 minutes. Run a thin knife around edge of pan, then invert rack over cake and invert cake onto rack to cool completely.
• Make frosting while cake cools:
• Beat together cream cheese and butter in a bowl using cleaned beaters at medium speed until smooth. Reduce speed to low, then add confectioners sugar, cream of coconut, and rum (if using) and mix until combined. Increase speed to high and beat until light and fluffy, about 2 minutes.
• Frost top of cooled cake and sprinkle with coconut.

BANANA CAKE WITH COCONUT ICING

Steps:

• Whip butter in bowl.
• Sift in dry ingredients.
• Add milk, bananas, eggs and mix.
• Bake at 350F for 25-35 minutes Combine ingredients for icing in a heavy saucepan, and cook until well blended.
• Spread over cake while still warm.
• (Tip- to make sour milk, add a splash of vinegar and stir).

BANANA NUT COCONUT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans or one 9x13-inch pan.
• In a medium bowl, cream together white sugar and 1/2 cup butter. Mix in eggs and 3 mashed bananas.
• Sift together flour and baking soda in a separate bowl. Add to the creamed mixture alternately with buttermilk, mixing well after each addition. Blend in 1 teaspoon vanilla extract. Fold in 1 cup of pecans and 1 cup coconut. Pour batter into prepared pans.
• Bake in the preheated oven until a tester inserted in the center comes out clean, about 45 minutes. Cool completely on wire racks.
• To Make Frosting: Cream together 1/2 cup butter and confectioners' sugar until light and fluffy. Mix in 1 medium mashed banana, 1 cup pecans, 1 cup coconut and 1 teaspoon vanilla.

BANANA COCONUT CAKE WITH VANILLA GLAZE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.
• Mix whole wheat flour, Greek yogurt, all-purpose flour, baking soda, baking powder, and salt together in a bowl.
• Combine brown sugar, eggs, butter, cane sugar, vanilla extract, allspice, and nutmeg in a large bowl; mix until well blended. Stir in flour mixture. Fold in mashed banana and shredded coconut until evenly combined. Spoon batter into the prepared pan.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Remove from oven; turn over onto a wire rack to cool, about 30 minutes.
• Combine confectioners' sugar, cashew milk, coconut oil, vanilla extract, and salt together in a bowl; stir until mixture is creamy. Drizzle over cooled cake.

BANANA, LIME AND COCONUT CAKE (AUSTRALIA)

Steps:

• FOR THE CAKE: Preheat oven to 350 degrees F, then grease a 9-inch springform pan & line it with parchment paper.
• In a medium bowl, combine eggs, zest, lime juice, buttermilk & mashed bananas, then whisk together until well combined. Set aside.
• In a large bowl, using an electric mixer, beat together the butter & sugar until light & fluffy.
• Add banana mixture & beat on low until combined.
• In another bowl, whisk together the flour & baking soda, then add this to the banana/buttermilk mixture, whisking until well combined.
• With a large metal spoon, gently fold in only half of the coconut untl just combined.
• Spoon the batter into the prepared springform pan & bake for 50 minutes or until golden & a skewer inserted in the center comes out clean.
• Cool in the pan for 5 minutes, then remove the springform sides before transferring the cake to a wire rack to cool completely.
• Meanwhile, in a pan over medium heat, toast the remaining 1/3 cup of shredded coconut, stirring constantly, until golden in color, then remove from the heat.
• FOR THE ICING: In a bowl & using an electric mixer, combine the cream cheese & powdered sugar, & beat until smooth.
• Spread over the cake, then sprinkle with the toasted coconut before slicing & serving.