Banana Coconut Dream Cake Recipe Recipe For Deviled

BANANA COCONUT CAKE

Steps:

• In a bowl, cream shortening and sugar until fluffy. Add eggs; beat for 2 minutes. Add bananas and vanilla; beat for 2 minutes. , Combine dry ingredients; add to creamed mixture alternately with buttermilk. Mix well. Stir in pecans if desired. Pour into two greased and floured 9-in. round baking pans. Sprinkle each with coconut. , Bake at 375° for 25-30 minutes or until cake tests done; loosely cover with foil during the last 10 minutes of baking. Cool in pans 15 minutes before removing to a wire rack, coconut side up. , In a bowl, cream shortening and butter. Add remaining frosting ingredients. Mix on low until combined; beat on high for 5 minutes. Place one cake layer, coconut side down, on a cake plate; spread with some of the frosting. Top with second layer, coconut side up; frost sides and 1 in. around top edge of cake, leaving coconut center showing.

BANANA COCONUT CAKE

Steps:

• In a small bowl mix the coconut, brown sugar, cinnamon, and ginger. Set aside.
• Grease and flour a 9" tube pan.
• Cream butter and sugar. Beat in eggs, 1 at a time.
• Add bananas, buttermilk and vanilla.
• Sift flour, baking powder, baking soda, and salt together. Beat into banana mixture to blend.
• Pour half of the batter into the tube pan. Sprinkle with half of the coconut mixture. Add remaining batter and sprinkle with remaining topping.
• Bake at 350 degrees for 50 minutes.

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).

COCONUT DREAM CAKE

Steps:

• Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment or waxed paper; grease paper., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, mix flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 22-27 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a small bowl, mix filling ingredients until blended. Using a long serrated knife, cut each cake layer horizontally in half. Place one cake layer on a serving plate. Top with a third of the filling. Repeat twice. Top with remaining cake layer. Refrigerate while preparing frosting., For frosting, in a large heavy saucepan, combine sugar, water, egg whites and cream of tartar. Beat on low speed for 1 minute. Place pan over low heat; continue beating on low until a thermometer reads 160°, 8-10 minutes. Transfer to a large bowl. Add vanilla; beat on high until stiff glossy peaks form, about 7 minutes., Spread over top and sides of cake. If desired, sprinkle with additional coconut. Refrigerate, covered, until serving.