Banana-coconut cake
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  • Kid approved
préparation
30minutes
cuisson
50minutes
servings
12
type of dish
Desserts
préparation
30minutes
cuisson
50minutes
servings
12
type of dish
Desserts
Banana-coconut cake
[addthis tool="addthis_inline_share_toolbox"]
  • Kid approved
préparation
30minutes
cuisson
50minutes
servings
12
type of dish
Desserts
préparation
30minutes
cuisson
50minutes
servings
12
type of dish
Desserts
ingredient
  • 500 ml flour all-purpose, sifted
  • 10 ml baking powder
  • 5 ml salt
  • 175 ml butter , unsalted, room temperature
  • 300 ml sugar
  • 3 egg(s)
  • 250 ml banana(s) , mashed ripe (about 2 bananas)
  • 5 ml vanilla extract
  • 250 ml coconut milk
  • 125 ml coconut unsweetened (flakes)
  • Frosting
  • 310 ml sugar
  • 80 ml water
  • 2 egg whites
  • 15 ml corn syrup
  • 2 ml salt
  • 1 pinch cream of tartar
  • 5 ml vanilla extract
  • 250 ml coconut (flakes), unsweetened, toasted
  • 500 ml flour all-purpose, sifted
  • 10 ml baking powder
  • 5 ml salt
  • 175 ml butter , unsalted, room temperature
  • 300 ml sugar
  • 3 egg(s)
  • 250 ml banana(s) , mashed ripe (about 2 bananas)
  • 5 ml vanilla extract
  • 250 ml coconut milk
  • 125 ml coconut unsweetened (flakes)
  • Frosting
  • 310 ml sugar
  • 80 ml water
  • 2 egg whites
  • 15 ml corn syrup
  • 2 ml salt
  • 1 pinch cream of tartar
  • 5 ml vanilla extract
  • 250 ml coconut (flakes), unsweetened, toasted
prep time
  1. Preheat the oven to 180°C (350°F).
  2. Grease and flour two 23-cm (9-in.) round cake pans.
  3. In a bowl, blend together the flour, baking powder, and salt. In another bowl, beat butter and sugar with an electric mixer until well blended. Add in eggs one at a time, beating after each addition. Add in banana and vanilla extract. With the mixer on low speed, add the flour mixture in 3 parts, alternating with the coconut milk. Add the coconut flakes. Evenly divide batter into cake pans.
  4. Bake 35 to 40 minutes, or until a toothpick comes out clean when inserted into centre. Cool cake in pans on wire racks for 30 minutes. Remove cakes from pans and set on wire racks to cool completely.
  5. Meanwhile, make the frosting. In a heat-proof bowl, beat the sugar, water, egg whites, corn syrup, salt, and cream of tartar for 1 minute with an electric mixer. Set bowl over saucepan of simmering water (do not let bottom of bowl touch water). Beat 7 minutes or until mixture forms stiff peaks. Remove bowl from saucepan. Beat 2 to 3 minutes or until frosting is cooled and thick enough to spread. Beat in vanilla.
  6. 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.