Coconut Banana Cake With Passionfruit Frosting Recipes

COCONUT BANANA CAKE WITH PASSIONFRUIT FROSTING

Steps:

• Preheat oven to moderately slow, 160 centigrade.
• Grease a deep 19cm square cake pan, line base with baking paper.
• Combine coconut and milk in a bowl.
• Let it stand for 30 minutes.
• Beat the butter and the sugar in a bowl with and electric mixer until light and fluffy.
• Add the eggs and beat until combined.
• Stir in the sifted flour, then banana, coconut mixture and the extra milk.
• Spread the mixture into the prepared pan.
• Bake in the oven for around 50 minutes until cooked when tested.
• Allow to stand for 5 minutes, then turn out to cool.
• For the frosting, beat the butter and cream cheese in a small bowl with and electric mixer until light and fluffy.
• Gradually stir in the icing sugar and the passionfruit pulp.
• Spread cake with the passionfruit frosting.

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 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 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 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 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 LAYER CAKE

Steps:

• Heat oven to 350 degrees. Spray two 9-inch cake pans with nonstick spray, and line bottoms with parchment paper.
• Place unpeeled bananas on a rimmed baking sheet and roast until blackened and juices have begun to seep out, about 30 minutes. Set aside to cool, then peel and set aside in a bowl. Discard peels, but add any pan juices to the bowl.
• While bananas are roasting, spread coconut out on another rimmed baking sheet and toast in the same oven until golden brown, 5 to 10 minutes, stirring once. Set aside and let cool.
• In a large bowl, whisk together flour, baking soda, and salt. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, mix bananas (with juices) until mashed.
• At low speed, add sugars and mix to combine. Mix in eggs, one at a time, then add butter, sour cream, vanilla extract, and lime juice. Mix in flour and 1 cup toasted coconut, mixing only until just combined. (Save remaining coconut for topping cake.)
• Divide batter between prepared pans and bake, rotating halfway through, until top is golden and springs back, 40 to 55 minutes. Cool in pans for 10 minutes, then unmold and transfer to a wire rack. Let cool completely.
• To prepare frosting, open can of coconut cream and scoop 1/2 cup of the solid cream off the top into a measuring cup. Remaining cream can be frozen for up to 6 months.
• In an electric mixer fitted with the whisk attachment, beat the butter until soft and fluffy. Beat in softened cream cheese, one chunk at a time, until mixture is very smooth. Beat in coconut cream and sugar until smooth. Beat in extract and salt. If frosting seems too soft, refrigerate 15 to 30 minutes to help it set (not longer, or it may become too firm to spread).
• Spread a little less than half the frosting over one cake layer and sprinkle with half the reserved toasted coconut. Top with second layer, spread remaining frosting on top, and sprinkle with remaining toasted coconut, leaving sides of cake bare.

BANANA PECAN CAKE WITH COCONUT FROSTING

Steps:

• Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper., In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas. (Mixture may appear curdled.) In another bowl, whisk flour, baking powder, salt and baking soda; add to creamed mixture alternately with milk, beating well after each addition. Fold in pecans., Transfer batter to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For filling, in a large saucepan, mix sugar, flour and salt. Whisk in cream. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat. Stir in butter and vanilla. Transfer to a small bowl. Press plastic wrap onto surface of mixture. Refrigerate until cold., For frosting, in a large bowl, beat shortening, butter and extracts until blended. Beat in confectioners' sugar alternately with cream, adding enough cream to reach desired consistency; beat until smooth., Stir pecans into chilled cream mixture. Place one cake layer on a serving plate; spread with filling. Top with remaining cake layer. Frost top and sides of cake. Refrigerate until serving.

BANANA COCONUT CRUNCH CAKE

Steps:

• Make cake layer:
• Preheat oven to 350°F. Butter an 8-inch square, 2-inch deep baking pan and line bottom with wax paper. Butter paper and dust with flour, knocking out excess flour.
• On a baking sheet toast coconut in the middle of the oven, stirring once, until golden, about 6 minutes.
• Into a bowl sift together flour, baking soda, baking powder, and salt. In a small bowl whisk together eggs, bananas, crème fraîche or sour cream, and vanilla.
• In a bowl of a standing electric mixer beat together butter and sugar until light and fluffy. Beat in flour and egg mixtures alternately, beginning and ending with flour mixture and beating after each addition until batter is smooth, and fold in coconut.
• Turn batter into pan, smoothing top, and bake in middle of oven until a tester inserted into center comes out clean, about 30 minutes. Cool cake in pan on rack 10 minutes. Run a thin knife around edges of pan and invert cake onto rack. Remove wax paper carefully and cool cake completely. Cake layer may be made 3 days ahead and chilled, wrapped in plastic wrap and foil.
• Make syrup:
• In a small saucepan bring water and sugar to a boil over moderate heat, stirring until sugar is dissolved, and simmer 1 minute. Stir in rum and simmer 1 minute. Cool syrup completely. Syrup may be made 3 days ahead and chilled, covered.
• Make frosting:
• In a bowl with an electric mixer beat together cream cheese and butter until light and fluffy. Add confectioners' sugar, 1/2 cup at a time, beating well after each addition, and beat in vanilla and pinch salt. In a food processor coarsely grind banana chips and stir into frosting.
• With serrated knife halve cake layer horizontally and with pastry brush dab cut sides with rum syrup, using it all. Spread half of frosting on cut side of bottom layer and arrange top layer, cut side down, on frosting. Spread remaining frosting on top of cake. Cake may be assembled 3 hours ahead and chilled, covered with an overturned bowl or in a cake keeper.