VEGAN BANANA COCONUT CUPCAKES
Steps:
- If using coconut milk rather than cream, put 2 tins of full fat coconut milk into the fridge for a minimum of 48 hours. The longer it chills the better so put it into the fridge as soon as you start thinking of making these cupcakes (mine was in the fridge for 10 days). After the time has passed, remove the tins from the fridge very carefully, make sure you do not shake them. Open the tins and scoop out heavy cream that should have risen to the top (see picture below). Leave the watery part for other uses (curries, smoothies etc.). Each tin should yield about 180 ml of cream. Choose coconut milk with no additives (mine is 60% coconut and 40% water) as stabilisers will prevent the cream from separating.
- Put desiccated coconut (no need to pan-roast) into a food processor. Process until coconut releases its natural oils and you get a fairly smooth coconut butter (similar to any nut butter). From time to time, stop the machine to scrape coconut of the walls with a rubber spatula. Depending on your food processor, it may take anything between 5-15 minutes to make this butter. I have a budget food processor and mine took about 8 minutes with a few breaks so that I don't kill the motor. 100 g of coconut should give you a bit under ½ cup of butter.
- In a mixing bowl, fold about 80 ml (3/8 cup or 5 tbsp) coconut butter into 1 and ½ cup coconut cream. Sweeten with maple syrup. Do not use an electric mixer or food processor to do this as coconut will continue to release its oils and the mixture will become very grainy. Fold it gently using a spoon. The frosting will have tiny bits of coconut in it, but I found the overall texture to be smooth enough. Chill the frosting for 1-2 hours before piping.
- Warm up the oven to 190° C.
- In one bowl, combine all dry ingredients. In another bowl combine all wet ingredients.
- Pour wet ingredients into the dry ones and stir until just combined - do not overmix.
- Grease standard 12 cupcake tin with a bit of coconut oil. Spoon the cupcake mixture into the tin.
- Bake for about 27-30 minutes, the exact time depends on the individual oven. Remove from the oven and let them cool down completely.
- While cupcakes are in the oven, make the caramel. Put sugar into a dry frying pan and let it dissolve gently on very low heat. Refrain from stirring it.
- Warm up coconut milk gently - this is not essential, but it will reduce splattering once you add coconut milk into dissolved sugar.
- Once the sugar melts completely and the sugar turns to an amber colour (careful not to overdo it - caramel burns very quickly), whisk 1/2 cup of coconut milk into the sugar until combined.
- Warm it up again slowly until bubbles start to appear on the surface, then add the rest of coconut milk and a pinch of salt. Stir the mixture well, let it bubble for a bit and take off the heat. Let it cool before decorating the cupcakes - it will thicken slightly as it cools.
- Using a bread knife, cut each cupcake horizontally into 3 pieces.
- Spread caramel on the first layer, then put banana slices on top. Repeat the same for the next layer and cover with the top slice.
- Pipe coconut frosting on to the top slice and sprinkle the frosting with finely grated chocolate.
Nutrition Facts : Calories 500.2 calories, Carbohydrate 63.67 grams, Cholesterol 0 milligrams, Fat 26.92 grams, Fiber 3.39 grams, Protein 4.49 grams, SaturatedFat 23.56 grams, Sodium 72.93 milligrams, Sugar 40.79 grams, TransFat 0 grams, UnsaturatedFat 3.36 grams
BANANA COCONUT CUPCAKES
A great alternative to banana bread and a great way to get some potassium into the kids (and the husband)!
Provided by Lee Caglioti
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 45m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.
- Beat sugar, olive oil, egg, and vanilla extract together in a bowl until light in color and creamy. Add bananas and coconut; stir to combine. Mix flour, baking soda, cinnamon, nutmeg, and salt into banana mixture until smooth. Spoon batter into prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 30 to 40 minutes.
Nutrition Facts : Calories 188.5 calories, Carbohydrate 33.8 g, Cholesterol 11.6 mg, Fat 5.3 g, Fiber 1.7 g, Protein 2.5 g, SaturatedFat 1.9 g, Sodium 169.6 mg, Sugar 17.9 g
BETH'S BANANA COCONUT CUPCAKE
A terrific cupcake recipe for a baby shower or bridal shower. You'll love this Banana Coconut Cupcake Recipe because it's so easy to do and so delicious!
Provided by Beth Le Manach
Categories Desserts
Time 1h10m
Number Of Ingredients 14
Steps:
- Preheat oven to 400F/(200C)
- In a large bowl mash two very ripe bananas into a paste. Add eggs, sugar, oil, water, vanilla. Whisk until combined.
- In a small bowl combine flour, baking powder, and salt. Whisk until combined.
- Slowly add the dry ingredients to the wet ingredients until combined.
- With an ice cream scoop, scoop 1 scoop of batter into each baking cup.
- If using the Simply Baking Cups bake for 25-27 mins until golden brown and baked through. If baking in regular muffin papers bake for 20mins-22 mins until golden brown and baked through.
- Allow to cool completely.
- For the frosting, combine the cream cheese, sugar and vanilla in the bowl of an electric mixer and beat until smooth. Add milk and beat until combined.
- Transfer frosting to a pastry bag fitted with a star tip. (I really like the Wilton 2D tip for these)Pipe a mound of frosting and dust with the coconut.
Nutrition Facts : Calories 205 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 68 milligrams cholesterol, Fat 15 grams fat, Fiber 1 grams fiber, Protein 10 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 266 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
COCONUT SUGAR CARROT-BANANA CUPCAKES WITH COCONUT SUGAR MERINGUE FROSTING
Coconut sugar is made from the evaporated sap of the coconut palm tree (which means it's not coconut flavored) and has a bold, exotic sweetness that pairs incredibly well with so many fruits and spices. Coconut sugar also makes for the most glorious, creamy meringue frosting for these cupcakes, giving the topping an hint of salted caramel flavor, without having to make caramel!
Provided by Food Network
Categories dessert
Time 1h5m
Yield 12 servings
Number Of Ingredients 17
Steps:
- For the cupcakes: Position a rack in the center of the oven and preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, baking soda, salt and ginger.
- In a separate medium bowl, whisk together the sugar, yogurt, oil, vanilla extract, banana, carrots, and egg. Pour the wet ingredients into the dry and fold to blend well. Fill the cups of the muffin tin about halfway with the batter. Bake until a toothpick inserted in the center comes out clean and the tops of the cupcakes spring back when lightly pressed, 15 to 20 minutes.
- Cool in the pan for 3 minutes before removing to a wire rack to cool completely (cooling the cupcakes in the pan completely will make them tough).
- For the frosting: In the heatproof bowl of a stand mixer fitted with the whisk attachment, combine the sugar, salt and egg whites. Place the bowl over a saucepan of gently simmering water to create a double boiler (make sure there is space between the water and the bottom of the bowl). Whisking by hand, heat the mixture until slightly thickened, a bit lighter in color and hot to the touch; a candy thermometer dipped into the mixture should reach 160 degrees F (very important so that the frosting will whip up firmly!). Return the bowl to the stand mixer. Whip the mixture on high speed until very thick, fluffy and pale latte in color, 5 to 10 minutes depending on your mixer. The frosting is done when it's very stiff and the bowl is completely cool to the touch all over.
- Top the cooled cupcakes with 2 tablespoons frosting per cake. Dust lightly with ground cinnamon to garnish. Refrigerate any leftovers in an airtight container for up to 2 days.
Nutrition Facts : Calories 168 calorie, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 16 milligrams, Sodium 159 milligrams, Carbohydrate 28 grams, Fiber 1 grams, Protein 3 grams, Sugar 19 grams
BANANA IN COCONUT CREAM
This is a Thai recipe creamy and not too sweet, with all the healthy benefits of bananas, so rich in bone-building phosphorus and calcium, heart-healthy potassium, vitamins A and B6. Great for those leg cramps!
Provided by Rita1652
Categories Dessert
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a saucepan, heat the coconut milk with the cinnamon, sugar and salt, and cook gently until the sugar has dissolved. Add the banana pieces and cook gently for 5 minutes.
- Remove cinnamon and discard.
- Divide the mixture into 6-8 small bowls and serve warm.
Nutrition Facts : Calories 495.7, Fat 18.7, SaturatedFat 17.4, Sodium 231.7, Carbohydrate 84.2, Fiber 3.3, Sugar 71.5, Protein 2.5
BANANA COCONUT CRUNCH CAKE
Categories Cake Rum Fruit Dessert Bake Cream Cheese Banana Coconut Spring Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6 to 8
Number Of Ingredients 22
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.
BANANA CAKE WITH COCONUT FROSTING
Categories Fruit Dessert Bake Banana Coconut Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 18
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 COCONUT CAKE
Meet the Cook: In our family, a meal isn't considered complete without a dessert - or, sometimes, two! This cake does keep well, but leftovers are a rarity around here. -Deanna Carruthers, Mossley, Ontario
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 20
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.
Nutrition Facts : Calories 589 calories, Fat 32g fat (13g saturated fat), Cholesterol 58mg cholesterol, Sodium 373mg sodium, Carbohydrate 72g carbohydrate (50g sugars, Fiber 1g fiber), Protein 4g protein.
BANANA-COCONUT CREAM DESSERT
Betty Crocker Bisquick II Cookbook shares a recipe! An easier-than-pie dessert reminiscent of banana cream pie. Mmm!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 16
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Mix Bisquick mix and sugar in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until crumbly. Press in bottom of ungreased square pan, 9x9x2 inches.
- Bake about 15 minutes or until light brown. Cool completely, about 30 minutes.
- Make pudding mix as directed on package for pudding, using 1 3/4 cups milk; spread over crust. Top with banana slices. Spread whipped cream over top. Sprinkle with coconut. Cover and refrigerate at least 1 hour but no longer than 24 hours.
Nutrition Facts : Calories 205, Carbohydrate 24 g, Cholesterol 25 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 350 mg
DECADENT BANANA CAKE WITH COCONUT-CREAM CHEESE FROSTING
Make and share this Decadent Banana Cake With Coconut-Cream Cheese Frosting recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- To make the cake: sift together the flour, baking soda, and salt; set aside.
- In a bowl, beat the butter at medium speed using an electric mixer, until creamy.
- Add in sugar; beat until light and fluffy.
- Add in eggs, 1 at a time, beating until blended after each addition.
- Beat in bananas at low speed.
- Increase speed to medium, and gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
- Pour batter into 2 greased/floured 9-inch round cake pans.
- Bake in a 350° oven for 30 minutes or until a pick comes out clean.
- Cool in pans on wire rack for 10 minutes; remove from pans, and cool completely on wire racks.
- To make the frosting: in a bowl, beat cream cheese and butter at medium speed using an electric mixer, until creamy.
- Gradually add powdered sugar, beating at low speed until blended.
- Beat at high speed until smooth.
- Stir in milk and vanilla; stir in coconut.
- Spread Coconut-Cream Cheese Frosting between layers and on top and sides of cake.
Nutrition Facts : Calories 942.2, Fat 31.6, SaturatedFat 20.6, Cholesterol 123.2, Sodium 682.8, Carbohydrate 159.7, Fiber 3.2, Sugar 112.1, Protein 9.7
BANANA COCONUT CREAM PIE
There is no reason to decide between banana cream pie and coconut cream pie with this delicious two-in-one recipe.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Time 4h35m
Yield 8
Number Of Ingredients 11
Steps:
- Dissolve cornstarch in water in heavy saucepan; stir in sweetened condensed milk and egg yolks. Cook and stir until thickened and bubbly. Remove from heat; add butter and vanilla. Cool slightly. Fold in coconut.
- Slice bananas; dip in lemon juice and drain. Arrange on bottom of pie crust. Pour filling over bananas; cover.
- Chill 4 hours or until set. Top with whipped cream. Garnish with toasted coconut and sliced bananas, if desired.
Nutrition Facts : Calories 489.9 calories, Carbohydrate 42.2 g, Cholesterol 122.4 mg, Fat 22 g, Fiber 1.6 g, Protein 4.7 g, SaturatedFat 11.7 g, Sodium 235.7 mg, Sugar 29.3 g
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- Preheat oven to 350 degrees F. Line a cupcake tin with liners. In a small bowl, stir together flour, baking soda, salt and cinnamon.
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