Friday, October 2, 2009
Lime Banana Coconut Cake
This recipe comes courtesty of Reeni of Cinnamon Spice & Everything Nice. It's a great cake and one of those recipes that when you see it makes you want to immediately make it! I seem to always have extra ripe bananas on hand so this was perfect. The lime gives it a little extra zing and really makes it stand out. So the next time you have extra bananas that are a bit too ripe, instead of making a banana bread, try this recipe! Thanks Reeni for another great recipe!
Have a great weekend everyone. We are going to the Virginia State Fair on Sunday. Hope the weather is good since it's no fun to walk around in the rain!
1 cup unsweetened coconut flakes
1/2 cup sour cream
1 cup mashed bananas (about 3)
1 tablespoon grated lime zest (about 3 limes, save them after zesting for the glaze)
1 teaspoon vanilla extract
2 cups sifted all-purpose flour (sift first, then measure)
3/4 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
10 tablespoons unsalted butter, softened
Lime Glaze to follow
Preheat over to 350F degrees. Butter and flour a 9-inch springform pan.
In a dry saute pan toast the coconut flakes over medium low heat until golden brown, turning often. Set aside.
In a medium bowl beat the sour cream, banana puree, lime zest and vanilla together about 2 minutes with an electric mixer on low.
In a large mixing bowl combine flour, sugar, baking soda, baking powder, 3/4 of the toasted coconut and salt. Add the butter and 1/3 of the banana puree. Beat for a minute on medium speed. Add another third of the banana puree and beat until well incorporated. Repeat with the last third of the banana puree.
Pour into prepared pan and bake for 40-45 minutes until a toothpick comes out clean. Let cool for 10 minutes and remove the sides. While still warm, brush with glaze.
Juice of one - two limes
Make a very thin glaze, start with the juice of one lime and gradually add the sugar a little bit at a time. Whisk well. If it gets too thick add more lime juice, it should be very thin. Almost a watery consistency.
Poke holes in the cake with a chop stick or butter knife about an inch apart over the entire cake while still warm. Brush with glaze over the cake and especially into the holes. Repeat.
Let the cake finish cooling. Use the remainder of the glaze to make a thicker icing. If there isn't any left, start again with the juice of one lime, add confectioners' sugar a little bit at a time and whisk well. This should be thicker than the first glaze but not as thick as a standard frosting. Taste - it should have a very strong, pronounced lime flavor. Add more lime if needed. Once the cake is cooled, glaze and sprinkle the rest of the toasted coconut.