Banana Coconut Cake

You can never have too many dessert recipes, so give Banana Coconut Cake a try. One serving contains 704 calories, 9g of protein, and 40g of fat. This recipe serves 10 and costs $1.15 per serving. A mixture of baking powder, baking soda, milk, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 2 hours and 30 minutes. 652 people have tried and liked this recipe. It will be a hit at your Mother's Day event. It is brought to you by Foodnetwork. Overall, this recipe earns a solid spoonacular score of 44%. Try Coconut Banana Cake, Banana Coconut Cake, and Banana-Coconut-Sesame Cake for similar recipes.

Servings: 10

Preparation duration: 120 minutes

Cooking duration: 30 minutes

 

Ingredients:

1 teaspoon baking powder

3/4 teaspoon baking soda

1 1/3 cups mashed ripe banana

3 bananas, sliced

1/2 cup buttermilk

1 1/3 cups sifted cake flour

1/3 cup cornstarch

5 egg yolks

3 large eggs

1 1/2 cups granulated white sugar

1/4 cup lemon juice

1 cup milk

1/2 cup finely chopped pecans

3/4 teaspoon salt

7 ounces unsalted butter

1 cup unsweetened coconut flakes, toasted golden brown

1 can (13.5 ounces) unsweetened coconut milk*

2/3 cup white sugar

2 tablespoons white sugar

Equipment:

bowl

hand mixer

oven

wire rack

toothpicks

baking paper

baking sheet

sauce pan

whisk

Cooking instruction summary:

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.

 

Step by step:

To Assemble Cake

1. 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.

2. Place bananas completely over bottom layer, so that no cake is showing.

3. Spread with another layer of coconut custard.

4. Place next cake layer on top of this and spread the top generously with coconut custard.

5. Garnish liberally with toasted coconut flakes.


Cake

1. 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.

2. Add the eggs one at a time, beating well in between each addition, and continue to beat until very light and fluffy.

3. 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.

4. 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

1. Line a baking sheet with parchment paper and cut another piece of parchment to the same size. Set both aside.

2. 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.

3. Mix the sugar and cornstarch together with the egg yolks and 1 cup of coconut milk mixture.

4. Whisk until smooth and set aside. In a heavy saucepan, bring the remaining coconut milk mixture to a boil.

5. 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.

6. 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.


Nutrition Information:

Quickview
697k Calories
9g Protein
39g Total Fat
81g Carbs
4% Health Score
Limit These
Calories
697k
35%

Fat
39g
61%

  Saturated Fat
25g
160%

Carbohydrates
81g
27%

  Sugar
56g
63%

Cholesterol
199mg
67%

Sodium
318mg
14%

Get Enough Of These
Protein
9g
18%

Manganese
1mg
55%

Selenium
22µg
33%

Phosphorus
226mg
23%

Fiber
4g
18%

Copper
0.34mg
17%

Vitamin B6
0.33mg
17%

Vitamin A
804IU
16%

Vitamin B2
0.26mg
15%

Potassium
513mg
15%

Magnesium
53mg
13%

Folate
48µg
12%

Vitamin B5
1mg
11%

Iron
1mg
11%

Vitamin D
1µg
10%

Vitamin C
8mg
10%

Calcium
101mg
10%

Zinc
1mg
10%

Vitamin B12
0.51µg
8%

Vitamin B1
0.12mg
8%

Vitamin E
1mg
8%

Vitamin B3
0.99mg
5%

Vitamin K
2µg
2%

covered percent of daily need
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Related Videos:

Beth's Banana Coconut Cupcake Recipe | ENTERTAINING WITH BETH

 

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