BANANA, LIME AND COCONUT CAKE (AUSTRALIA)

Banana, Lime and Coconut Cake (Australia) image

Provided by Sydney Mike

Categories Dessert

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 12

Previous Next

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

Steps:

FOR THE CAKE: Preheat oven to 350 degrees F, then grease a 9-inch springform pan & line it with parchment paper.
In a medium bowl, combine eggs, zest, lime juice, buttermilk & mashed bananas, then whisk together until well combined. Set aside.
In a large bowl, using an electric mixer, beat together the butter & sugar until light & fluffy.
Add banana mixture & beat on low until combined.
In another bowl, whisk together the flour & baking soda, then add this to the banana/buttermilk mixture, whisking until well combined.
With a large metal spoon, gently fold in only half of the coconut untl just combined.
Spoon the batter into the prepared springform pan & bake for 50 minutes or until golden & a skewer inserted in the center comes out clean.
Cool in the pan for 5 minutes, then remove the springform sides before transferring the cake to a wire rack to cool completely.
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.
FOR THE ICING: In a bowl & using an electric mixer, combine the cream cheese & powdered sugar, & beat until smooth.
Spread over the cake, then sprinkle with the toasted coconut before slicing & serving.