Coconut Frosted Banana Cake

 

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Coconut Frosted Banana Cake

This coconut frosted banana cake is light, moist and fragrant and is easy to make even for someone who is new to baking. The results are impressive and you can have this for dessert at an important dinner party. Go for it!Note: You can change the number of people served by placing your cursor over "Servings". The Ingredients will adjust to the new number of servings.
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 8 people

Ingredients

For The Cake

  • 1 stick 1/2 cup butter, softened, plus additional for greasing pan
  • 1 1/2 cups all-purpose flour plus additional for dusting pan
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup packed light brown sugar
  • 1 large egg
  • 3/4 cup well-mashed very ripe bananas
  • 1/4 cup sour cream
  • 1/2 teaspoon vanilla

For the Frosting

  • 3 oz. cream cheese softened
  • 3 tablespoons butter softened
  • 1/3 cup confectioners sugar
  • 3 tablespoons well-stirred canned cream of coconut such as Coco Lopez usually found in the liquor section, Not Coconut Milk.
  • 1 teaspoon dark rum optional
  • 1/3 cup sweetened flaked coconut

Instructions

  • Put oven rack in middle position and preheat oven to 350 degree F.
  • Lightly butter and flour a 9-inch round cake pan, knocking off excess flour.
  • Whisk together flour (1 1/2 cups), baking powder, baking soda and salt in 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 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 the Frosting.

  • 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.

Notes

Adapted from Gourmet, Dec. 2005

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