Coconut Banana Cake With Passionfruit Frosting
"This is an old Aussie favourite, but tastes so good with the special frosting. My 4 year old doesn't just lick the frosting off, but eats the whole cake ... which makes a change!"
- Ready In:
- 1hr 5mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 90 g desiccated coconut
- 180 ml milk
- 125 g butter
- 220 g caster sugar
- 2 eggs
- 300 g self raising flour
- 2 ripe mashed bananas
- 60 ml milk, extra
-
Passionfruit frosting
- 60 g butter, softened
- 60 g cream cheese
- 320 g icing sugar, sifted
- 1 tablespoon passion fruit pulp
directions
- Preheat oven to moderately slow, 160 centigrade.
- Grease a deep 19cm square cake pan, line base with baking paper.
- Combine coconut and milk in a bowl.
- Let it stand for 30 minutes.
- Beat the butter and the sugar in a bowl with and electric mixer until light and fluffy.
- Add the eggs and beat until combined.
- Stir in the sifted flour, then banana, coconut mixture and the extra milk.
- Spread the mixture into the prepared pan.
- Bake in the oven for around 50 minutes until cooked when tested.
- Allow to stand for 5 minutes, then turn out to cool.
- For the frosting, beat the butter and cream cheese in a small bowl with and electric mixer until light and fluffy.
- Gradually stir in the icing sugar and the passionfruit pulp.
- Spread cake with the passionfruit frosting.
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Reviews
-
How absolutely georgous! This was sooooooo yummy! My family and work friends loved it! The subtle coconut flavour adds interesting and new character to your usual banana cake. It's incredibly moist, easy and bakes evenly. Yum, yum, yum! -
very nice cake. A little heavier than a normal banana cake, and I think Missy Wombats idea of the ring tin is a good one. I didnt use the icing, though I have made it before and it is lovely. I had 1/2 jar of home made passionfruit butter, which I mixed with Icing sugar mixture, and it made great icing, though a tad sloppy :) -
This is a great banana cake recipe. I had never made a banana cake that had coconut in it and it does make a subtle difference. I made it in my Tupperware silicon kugelhopf mould and this made the process even easier. Great recipe for when you have black bananas. The cream cheese icing is a delight too. It's more subtle than I expected but tastes great. This cake is disappearing very quickly considering it is just our family who is eating it.
RECIPE SUBMITTED BY
Kate in Katoomba
Australia
I live in Australia, in the Blue Mountains (a national park the size of Belgium) and I really enjoy all things to do with food (especially the eating part). I used to work in theatre and casting in the UK, but now work in an antique/discerning junk shop in Australia. I enjoy collecting out of print and old church cook books and have way too many. I can't stand bad traffic, people who sniff, or white plastic garden furniture! If I had a month off I would most likely be asleep a lot of the time or eating dark chocolate, but If I had absolutely no responsibilities, you could find me at the Musee D'Orsay in Paris looking at the pictures.
