Coconut Lemon Cake Recipes Recipes Recipe For Banana

BANANA COCONUT CAKE

Steps:

• Cake:
• Preheat the oven to 350 degrees. Butter and flour two 9-inch cake pans. In the bowl of an electric mixer, beat the butter and sugar together until it is light and fluffy. Add the eggs one at a time, beating well in between each addition, and continue to beat until very light and fluffy. Add buttermilk and mashed banana and mix well. In a separate bowl, sift and dry ingredients together (flour, baking soda, salt, baking powder), then add to batter and mix at low speed on the electric mixer until moistened. Beat one minute at medium speed, then fold in pecans and pour batter evenly into the two prepared cake pans. Bake for 25 to 35 minutes, until a toothpick inserted in the center comes out clean. After removing the cakes from the oven, allow them to cool for five minutes, then invert onto a cooling rack. Assemble when thoroughly cooled.
• Coconut Custard:
• Line a baking sheet with parchment paper and cut another piece of parchment to the same size. Set both aside. Combine the coconut milk and milk and stir together. In a bowl, mix 2/3 cup of sugar with 1/3 cup cornstarch and stir with a fork until free from lumps. Mix the sugar and cornstarch together with the egg yolks and 1 cup of coconut milk mixture. Whisk until smooth and set aside. In a heavy saucepan, bring the remaining coconut milk mixture to a boil. Pour it into the bowl with the egg yolk-sugar mixture, whisking constantly. Return the mixture to the saucepan over medium flame and continue stirring. Cook until small bubbles start to form on the surface of the custard. Remove from the heat and spread onto the parchment-lined baking sheet. Cover the top of the custard with the other sheet of parchment to prevent a skin from forming. Cool in the refrigerator.
• To Assemble Cake:
• In a large bowl, gently toss banana slices with the lemon juice, and sugar. Trim the top of the first layer of cake so that the surface is level, then spread with a thin layer of custard. Place bananas completely over bottom layer, so that no cake is showing. Spread with another layer of coconut custard. Place next cake layer on top of this and spread the top generously with coconut custard. Garnish liberally with toasted coconut flakes.

LEMON COCONUT CAKE

Steps:

• Preheat oven to 350 degrees.
• Butter a 9x13 baking pan and set aside.
• In a large bowl cream together the butter and sugar until light and fluffy.
• Beat in the coconut and egg yolks.
• Combine the baking powder and flour in a small bowl.
• Add to egg mixture in 3 batches, alternating with the milk.
• Pour into the prepared baking pan and bake for 25 minutes.
• Test with a toothpick and if done remove from oven.
• Set on a wire rack to cool.
• Combine the lemon juice, sugar, cornstarch, eggs and butter in a heavy double broiler.
• Heat and stir for 5 minutes until thickened.
• Pour onto warm cake.
• Sprinkle 1/2 of the coconut on top of the filling.
• Beat the whites in a medium bowl until soft peaks form.
• Gradually beat in sugar until dissolved.
• Spread over coconut layer.
• Sprinkle second amount of coconut over top.
• Bake for 12 minutes or until the coconut and whites are lightly browned.
• Cool on the wire rack for 15 minutes.
• Place in the fridge for 1 hour or better yet all day or overnight.
• Cut when cooled.

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 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, LIME AND COCONUT CAKE (AUSTRALIA)

Steps:

• FOR THE CAKE: Preheat oven to 350 degrees F, then grease a 9-inch springform pan & line it with parchment paper.
• In a medium bowl, combine eggs, zest, lime juice, buttermilk & mashed bananas, then whisk together until well combined. Set aside.
• In a large bowl, using an electric mixer, beat together the butter & sugar until light & fluffy.
• Add banana mixture & beat on low until combined.
• In another bowl, whisk together the flour & baking soda, then add this to the banana/buttermilk mixture, whisking until well combined.
• With a large metal spoon, gently fold in only half of the coconut untl just combined.
• Spoon the batter into the prepared springform pan & bake for 50 minutes or until golden & a skewer inserted in the center comes out clean.
• Cool in the pan for 5 minutes, then remove the springform sides before transferring the cake to a wire rack to cool completely.
• Meanwhile, in a pan over medium heat, toast the remaining 1/3 cup of shredded coconut, stirring constantly, until golden in color, then remove from the heat.
• FOR THE ICING: In a bowl & using an electric mixer, combine the cream cheese & powdered sugar, & beat until smooth.
• Spread over the cake, then sprinkle with the toasted coconut before slicing & serving.

LEMON COCONUT LOAF

Steps:

• 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 lemon juice. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in the coconut and lemon zest. , Pour into a greased 8x4-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack. Combine glaze ingredients; brush over loaf.