Banana Cake With Coconut Frosting Recipes

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.

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.

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.

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.

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).