Banana Cake with Coconut Frosting

Name: Banana Cake with Coconut Frosting
Yield: serves 12
Ingredients: 2 sticks (1 cup) butter, at room temperature, plus more for pans; 2 1/2 cups all-purpose flour, plus more for the pans; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon table salt; 3 large very ripe bananas; 1 1/2 cups sugar; 2 large eggs; 1/2 cup sour cream; 2 teaspoons pure vanilla extract; 3/4 cup chopped pecans; 2 cups sweetened coconut flakes, for garnish; 1 recipe coconut frosting (recipe follows); Two 8-ounce packages cream cheese, softened; 1/2 cup (1 stick) unsalted butter, softened; 2 teaspoons pure vanilla extract; 3/4 teaspoon coconut extract; 5 cups confectioners’ sugar; (makes 7 1/2 cups)

December 14, 2011

How delicious is a banana cake with coconut frosting? Can you say, “Beat me down, this is so good”? This recipe is all about the bananas, so try and find the very-well-ripened bananas. They are sweeter and softer, and definitely add more banana taste to the cake. Of course, the real star of this cake is the coconut frosting. Once they eat this dessert, your family and guests will have found the golden egg, and you just might get a standing ovation. Happy Easter!

Recipe information

Yield
serves 12

Ingredients

2 sticks (1 cup) butter, at room temperature, plus more for pans

2 1/2 cups all-purpose flour, plus more for the pans

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon table salt

3 large very ripe bananas

1 1/2 cups sugar

2 large eggs

1/2 cup sour cream

2 teaspoons pure vanilla extract

3/4 cup chopped pecans

2 cups sweetened coconut flakes, for garnish

1 recipe coconut frosting (recipe follows)

COCONUT FROSTING

Two 8-ounce packages cream cheese, softened

1/2 cup (1 stick) unsalted butter, softened

2 teaspoons pure vanilla extract

3/4 teaspoon coconut extract

5 cups confectioners’ sugar

(makes 7 1/2 cups)

Preparation

Step 1
Preheat the oven to 350 degrees F, and adjust the rack to the middle shelf. Butter and flour two 9-inch cake pans.
Step 2
Whisk together the flour, baking powder, baking soda, and salt in a large bowl. Mash the bananas with a wooden spoon in a separate, small bowl, leaving a bit of texture.
Step 3
Cream the butter and sugar together in the bowl of a standing mixer until light and fluffy. Crack in the eggs, one at a time, mixing in the first completely before adding the second. Stir in the mashed bananas, sour cream, and vanilla, and beat until just combined. Add the dry ingredients, and gently stir in the pecans. Divide the batter between the two pans.
Step 4
Bake for 25 to 28 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes in the pan, then turn out onto a wire rack to cool completely.
Step 5
While the cakes are cooling, pour coconut flakes evenly onto a baking sheet. Place in the 350-degree oven and toast for 2 to 3 minutes, or until they turn a light-golden-brown color.
Step 6
To assemble the cakes: Place one layer, top side down, on a cake stand. Spread on a thick layer of frosting with a spatula. Place the other layer of cake on top of the frosting. Frost the top and sides of the cake by working from the center of the cake toward the edge, making sure to coat evenly. Gently press the toasted coconut on the sides of the cake.
COCONUT FROSTING
Step 7
Beat the cream the cheese and butter together in a standing mixer until light and smooth. Pour in the vanilla and coconut extracts, and slowly add the confectioners’ sugar, 1 cup at a time, until thoroughly incorporated, scraping down the sides of the bowl with a spatula as needed. Set aside until ready to frost.
NOTE
Step 8
To ripen the bananas quickly, put them in a paper bag and fold the bag closed. The bananas should be ripe and ready for cooking in 2 days.

Image may contain: Pat Neely, Human, Person, Food, Meal, Restaurant, Cafeteria, and Buffet

Reprinted with permission from The Neelys' Celebration Cookbook by Pat and Gina Nelly. Copyright © 2011 by Pat and Gina Nelly with Anna Volkwein. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved. Pat and Gina Neely are restaurateurs, best-selling authors, popular speakers, and hosts of the Food Network hit series Down Home with the Neelys. They recently opened their first New York City restaurant, Neely's Barbecue Parlor. They live with their daughters in Memphis, where they enjoy cooking at home with family and friends. Ann Volkwein is a best-selling food and lifestyle author based in New York City and Austin, Texas. Her previous books include: The Arthur Avenue Cookbook, Chinatown New York, Mixt Greens (with Andrew Swallow), and, with Guy Fieri: Diners, Drive-Ins, and Dives; More Diners, Drive-Ins, and Dives; and Guy Fieri Food.

TagsLayer Cake Cake Dessert Banana Fruit Cream Cheese Cheese Dairy Pecan Nut Coconut Baking Stand Mixer Cookbooks

Recipe information

Ingredients

COCONUT FROSTING

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

COCONUT FROSTING

Step 7

NOTE

Step 8

Recipe notes