Banana, Lime and Coconut Cake (Australia) |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 8 |
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This recipe was found . [NOTE: The recipe was edited on 17 May as per Tinkerbell's review. Ingredients:
2 large eggs |
1 lime, zest of, minced |
1 tablespoon lime juice |
1/2 cup buttermilk |
3 bananas (large, very ripe, mashed) |
3/4 cup unsalted butter, room temperature |
1 1/2 cups granulated sugar |
2 cups all-purpose flour |
1/2 teaspoon baking soda |
2/3 cup shredded coconut |
1 (8 ounce) package cream cheese, reduced fat, room temperature |
1 cup powdered sugar, sifted |
Directions:
1. FOR THE CAKE: Preheat oven to 350 degrees F, then grease a 9-inch springform pan & line it with parchment paper.
2. In a medium bowl, combine eggs, zest, lime juice, buttermilk & mashed bananas, then whisk together until well combined. Set aside.
3. In a large bowl, using an electric mixer, beat together the butter & sugar until light & fluffy.
4. Add banana mixture & beat on low until combined.
5. In another bowl, whisk together the flour & baking soda, then add this to the banana/buttermilk mixture, whisking until well combined.
6. With a large metal spoon, gently fold in only half of the coconut untl just combined.
7. Spoon the batter into the prepared springform pan & bake for 50 minutes or until golden & a skewer inserted in the center comes out clean.
8. Cool in the pan for 5 minutes, then remove the springform sides before transferring the cake to a wire rack to cool completely.
9. 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.
10. FOR THE ICING: In a bowl & using an electric mixer, combine the cream cheese & powdered sugar, & beat until smooth.
11. Spread over the cake, then sprinkle with the toasted coconut before slicing & serving.
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