Banana Coconut Rum Cake Recipe

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Banana Coconut Rum Cake
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Ingredients
20
Count
Nutrition
3980
Calories
Total time
25
Minutes
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Ingredients:

  • 1 cup butter
  • 2 cups sifted sugar
  • 2 tsp banana extract
  • 3 cups cake flour
  • 1/2 tsp salt
  • 1 cup milk
  • 2 cups butter
  • 1 1/2 lb (about 5.5 cups) confectioners' sugar , sifted
  • 2 tsp banana extract
  • 1 cup myers's rum

Directions:

  1. To make the cake, in an electric mixer whip the butter until light and fluffy. Add the sugar and extracts and blend well. In another bowl sift together the cake flour, salt, and baking powder. Stir 1/3 of this into the butter and sugar mixture. While stirring, add half of the milk. Continue stirring and add another 1/3 of the flour mixture, then the rest of the milk, then the last of the flour mixture. Mix well.
  2. Whip the egg whites until stiff but not dry. Gently fold them into the cake mixture. Divide the mixture equally into three 9-inch cake pans that have been buttered and lightly floured. Bake at 350 until the cakes are firm, about 25-30 minutes. The cakes are done when a toothpick stuck in the middle comes out clean.
  3. Place the pans on cake racks and let stand for 10 minutes. Invert the pans onto the racks and tap the bottom to loosen the cakes. You may have to run a knife around the edges. Cool the layers completely, but don't let them dry out.
  4. .......................................................................................................................
  5. To make the banana cream icing, whip the butter in an electric mixer until light and fluffy. Slowly add the confectioners' sugar, extracts, orange juice concentrate, and lemon juice and blend until smooth. Keep in a cool place, but don't refrigerate.
  6. .............................................................................................................................
  7. When the cake is cool, place 1 layer on a cake plate. Prick the layer all over with a fork, sprinkle with 1/3 of the rum, then ice the layer. Cover the icing with thinly sliced bananas and sprinkle with shredded coconut that has been toasted to a nice golden brown. Repeat the operation for the second layer, and then the third, leaving the bananas off the top of the cake. Cover the entire cake with more toasted coconut.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 3980.18 Kcal (16664 kJ)
Calories from fat 343.87 Kcal
% Daily Value*
Total Fat 38.21g 59%
Cholesterol 91.82mg 31%
Sodium 108.5mg 5%
Potassium 218.41mg 5%
Total Carbs 48.73g 16%
Sugars 23.86g 95%
Dietary Fiber 0.75g 3%
Protein 4.76g 10%
Vitamin C 2.1mg 3%
Vitamin A 0.4mg 14%
Iron 2.1mg 11%
Calcium 63.2mg 6%
Amount Per 100 g
Calories 73.91 Kcal (309 kJ)
Calories from fat 6.39 Kcal
% Daily Value*
Total Fat 0.71g 59%
Cholesterol 1.71mg 31%
Sodium 2.01mg 5%
Potassium 4.06mg 5%
Total Carbs 0.9g 16%
Sugars 0.44g 95%
Dietary Fiber 0.01g 3%
Protein 0.09g 10%
Calcium 1.2mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 82.6
    Points
  • 15
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • sodium free,
  • cholesterol free,
  • sugar free

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