Banana And Coconut Cake Recipe

Name: Banana And Coconut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 tbsp (1 1/4 sticks) butter, at room temperature; 1 cup firmly packed brown sugar; 1/2 cup granulated sugar; 3 None eggs, at room temperature; 2 tsp vanilla extract; 3 None ripe medium bananas, mashed; 1/2 cup light sour cream; 2 1/2 cups self-raising flour, sifted; 1/2 cup flaked coconut; None None FOR THE COCONUT CREAM CHEESE FROSTING; 8 tbsp (1 stick) butter, at room temperature; 1 pkg (8 oz) cream cheese, at room temperature; 2 cups powdered sugar; 1 tsp vanilla extract; 1/2 tsp coconut extract; 2/3 cup flaked coconut

Servings: persons

10 tbsp (1 1/4 sticks) butter, at room temperature
1 cup firmly packed brown sugar
1/2 cup granulated sugar
3 None eggs, at room temperature
2 tsp vanilla extract
3 None ripe medium bananas, mashed
1/2 cup light sour cream
2 1/2 cups self-raising flour, sifted
1/2 cup flaked coconut
None None FOR THE COCONUT CREAM CHEESE FROSTING
8 tbsp (1 stick) butter, at room temperature
1 pkg (8 oz) cream cheese, at room temperature
2 cups powdered sugar
1 tsp vanilla extract
1/2 tsp coconut extract
2/3 cup flaked coconut

1
Preheat the oven to 350u00b0F. Grease and line two 8-inch square baking pans with parchment paper.
2
Beat butter and sugars with in large bowl with an electric mixer until pale and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla extract, mashed bananas and sour cream; beat to combine. Beat flour and coconut into mixture until well combined. Divide among prepared pans.
3
Bake 30-35 mins or until toothpick inserted into center comes out clean. Cool in pans 5 mins. Remove from pans; cool completely on wire rack.
4
Meanwhile, for the coconut cream cheese frosting, beat butter and cream cheese in large bowl with electric mixer until light and fluffy. Add powdered sugar, vanilla extract and coconut extracts; beat for 3 mins.
5
Trim tops of cakes to level. Spread one-third of frosting over one cake layer. Top with remaining cake layer. Frost top and sides with remaining frosting, Sprinkle with coconut. Store in an airtight container.

1676

kcal

Calories

Fat

219

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 10 tbsp (1 1/4 sticks) butter, at room temperature, 1 cup firmly packed brown sugar, 1/2 cup granulated sugar, 3 None eggs, at room temperature, and more.

Yes, Banana And Coconut Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Banana And Coconut Cake

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