Coconut Banana Cake Flavours  Go Together

This is a fancy cake. Its different and worth the little extra effort.  Usually when I post a cake I make a simple one bowl cake recipe and focus more on the decorating. Today its the other way around.

Because this cake has a three steps, cake, filling and icing.  I have made the decorating easy peasy simple.
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Let’s Start with the Cake Recipe

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3 bananas

2 tsp lemon juice

3 cups flour

1/2 tsp salt

1 tbsp baking powder

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3/4 cup butter

1 1/2 cups sugar

2 tsp vanilla

3 large eggs

1 1/2 cups coconut milk ( or regular milk)

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This fancier cake recipe has 3 bowls of goodness.

In a small bowl.

Mash 3 bananas with 2 tsp of lemon juice set aside.

In a second small bowl.

Combine flour, salt, and baking powder, set aside.

In a large bowl of your mixer.

Cream butter until pale, add sugar 1/2 cup at a time beating well between additions.  Then add eggs one at a time, beat well after each egg.  Add vanilla. and blend

Combine Together

Add the dry ingredients a little bit at a time, alternating with the coconut milk, finish with the dry ingredients.

Fold in the mashed bananas

Place in two 8 inch prepared pans and bake at 350 degrees for about half hour, or until done.  Let cool.
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Coconut Filling is Worth the Effort

To make the cake extra moist and tasty fill it with this coconut filling.  Instead of having two layers cut each layer in half and made four thin layers.  This leaves more surface for the filling.
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1 c. sugar

6 tbsp. flour

1/4 tsp. salt

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1 cup canned milk (or cream)

4 tbsp butter

1 tsp coconut flavouring

1 tsp vanilla

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Place everything in a medium pan.  Over low heat stirring constantly to avoid scorching cook the mixture until thick.  Let Cool.

Assemble the Cake

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Layer the cake applying the filling between each layer.  Clear the sides of the cake with any drizzling filling. Wrap in plastic wrap and put in fridge.  Let cool thoroughly, this hardens the filling and makes the cake more solid and easier to ice.

Not Too Sweet Icing Recipe

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1 cup butter

1 1/2 cups icing sugar

1/2 cup of flour ( yes flour)

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1/2 cup milk

tsp vanilla

1/2 cup coconut for icing

2 cups coconut for decorating

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Place butter in mixing bowl and beat on high until light and pale.  Turn the mixer off.  Add the icing sugar and flour, start on low and blend together.  Add half the milk and beat.  Add the vanilla.  Beat again and check for consistency.  Add the rest of the milk if needed.  Beat on high for at least five minutes to make it fluffy.  Add in the coconut beat or a couple more minutes.

Now the easy decorating. No piping bags no food colouring. Just icing and coconut.

Ice your cake, top first and then sides.  Take the remaining coconut and press onto the cake using the palm of your hand.

 

Do you think you will try it with the coconut milk or make it with regular milk?  This cake is heavier like a carrot cake but moist and pardon me for saying so addictive.   I tried to make the decorating simple, do you think it I should have used piping or rosette?  Let me know your thoughts.

Thank you for stopping by.

Leanna