COCONUT TRES LECHES CAKE WITH CARAMELIZED BANANAS

Coconut Tres Leches Cake with Caramelized Bananas image

Provided by Terry Conlan

Yield Makes 16 servings

Number Of Ingredients 18

2 cups sifted cake flour
2 teaspoons baking powder
1/3 teaspoon salt
1 cup sugar
1/4 cup light butter, softened
1/2 cup puréed bananas (approximately 1/2 banana)
3/4 cup skim milk
1 teaspoon pure vanilla extract
1 teaspoon pure coconut extract
1/2 cup egg whites, stiffly beaten
1/2 (14-ounce) can fat-free sweetened condensed milk
3/4 cup evaporated skim milk
2/3 cup light coconut milk
1/4 cup packed brown sugar
2 tablespoons dark rum
4 bananas, sliced
1 2/3 cups fat-free whipped topping
2 tablespoons toasted shredded coconut

Steps:

Sift the cake flour, baking powder and salt into a bowl. Cream the sugar, butter and banana purée in a mixing bowl until light and fluffy. Add 1/3 flour mixture and 1/3 skim milk alternately; mixing well after each addition. Mix in the vanilla and coconut extracts. Fold in the egg whites. Spray a 6 x 8-inch cake pan with nonstick cooking spray. Flour the pan. Pour the batter into the prepared pan. Bake at 375°F for 50 minutes or until the cake tests done. Remove from the oven and cool in the pan for 10 minutes. Remove to a wire rack to cool completely. Combine the condensed milk, 3/4 cup skim milk and coconut milk in a bowl; mix well. Arrange the cake on a serving platter. Poke holes all over the cake with a wooden pick or skewer. Spoon the milk mixture over the cake. Cover the cake and chill in the refrigerator for 4 hours. Combine the brown sugar and rum in a saucepan over medium heat. Cook until the mixture reduces to a syrupy consistency. Add the bananas and stir gently to coat the fruit. Remove from the heat and cool to room temperature. Top each serving of cake with whipped topping and a scattering of toasted coconut. Serve the bananas on the side.