This is a quick and easy cake with varying textures and tastes the whole family will love. A layer of sliced bananas goes between two moist cake layers, and the whole cake is topped with a light meringue and shredded coconut. Smart Recipes, American Recipes, Dairy Recipes, Recipes Dairy American Banana Coconut Cake Banana Coconut Cake Recipe | PT40M Serves 8 Ingredients: 10.5 Tablespoons Unsalted Butter 1.67 Cups Sugar 1.33 Cups All-Purpose Flour 1 Teaspoon Baking Powder 1 Teaspoon Ground Cinnamon 0.5 Teaspoon Ground Cardamom 1 Pinch Salt 5 Large Eggs 0.33 Cup Whole Milk 0.5 Cup Unsweetened Coconut Flakes 1 Cup Heavy Cream 0.5 Vanilla Bean 2 Medium Bananas Preheat the oven to 350° F. Line a 9x13 inch baking pan with parchment paper. In a large bowl beat the butter and 2/3 cup of the sugar until light and creamy, about 3 minutes. Switch to low speed and slowly add the flour, baking powder, spices, and salt. Add the egg yolks and the milk then pour the batter into the prepared pan. Next beat the egg whites and 1 cup of sugar to soft peaks. Then bake for 25 minutes. Cover the meringue with coconut flakes about 15 minutes into the baking. While the cake is cooling, make the whipped cream: Pour the cream into a medium bowl and combine with the vanilla beans, discarding the pod. Beat to soft peaks. Carefully transfer the cool cake to a cutting board. Cut the cake in half crosswise with a serrated knife. Place one half of the cake on your serving tray of choice and cover with the cream and banana slices. Place the other half, meringue side up, on top. Place the cake in the refrigerator to chill and soften for 1 hour before serving.

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