Banana Coconut Crunch Cake
Serves: 5
Imelda VonRueden
1 January 1970
Based on User reviews:
56
Spice
51
Sweetness
56
Sourness
42
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 cup
Sweetened Flaked Coconut1 tsp
Baking Soda1 tsp
Baking Powder1 tsp
Salt2 large
Egg3 tbsps
Sour Cream (crème fraîche or)1 tsp
Vanilla2 tbsps
Granulated Sugar1 cup
Water450 g
Cream Cheese (softened)1.5 cups
Sugar (confectioners', sifted)Directions:
1
Make cake layer: Preheat oven to 350°F
2
Butter an 8-inch square, 2-inch deep baking pan and line bottom with wax paper
3
Butter paper and dust with flour, knocking out excess flour
4
On a baking sheet toast coconut in the middle of the oven, stirring once, until golden, about 6 minutes
5
Into a bowl sift together flour, baking soda, baking powder, and salt
6
In a small bowl whisk together eggs, bananas, crème fraîche or sour cream, and vanilla
7
In a bowl of a standing electric mixer beat together butter and sugar until light and fluffy
8
Beat in flour and egg mixtures alternately, beginning and ending with flour mixture and beating after each addition until batter is smooth, and fold in coconut
9
Turn batter into pan, smoothing top, and bake in middle of oven until a tester inserted into center comes out clean, about 30 minutes
10
Cool cake in pan on rack 10 minutes
11
Run a thin knife around edges of pan and invert cake onto rack
12
Remove wax paper carefully and cool cake completely
13
Cake layer may be made 3 days ahead and chilled, wrapped in plastic wrap and foil
14
Preheat oven to 350°F
15
Butter an 8-inch square, 2-inch deep baking pan and line bottom with wax paper
16
Butter paper and dust with flour, knocking out excess flour
17
On a baking sheet toast coconut in the middle of the oven, stirring once, until golden, about 6 minutes
18
Into a bowl sift together flour, baking soda, baking powder, and salt
19
In a small bowl whisk together eggs, bananas, crème fraîche or sour cream, and vanilla
20
In a bowl of a standing electric mixer beat together butter and sugar until light and fluffy
21
Beat in flour and egg mixtures alternately, beginning and ending with flour mixture and beating after each addition until batter is smooth, and fold in coconut
22
Turn batter into pan, smoothing top, and bake in middle of oven until a tester inserted into center comes out clean, about 30 minutes
23
Cool cake in pan on rack 10 minutes
24
Run a thin knife around edges of pan and invert cake onto rack
25
Remove wax paper carefully and cool cake completely
26
Cake layer may be made 3 days ahead and chilled, wrapped in plastic wrap and foil
27
Make syrup: In a small saucepan bring water and sugar to a boil over moderate heat, stirring until sugar is dissolved, and simmer 1 minute
28
Stir in rum and simmer 1 minute
29
Cool syrup completely
30
Syrup may be made 3 days ahead and chilled, covered
31
In a small saucepan bring water and sugar to a boil over moderate heat, stirring until sugar is dissolved, and simmer 1 minute
32
Stir in rum and simmer 1 minute
33
Cool syrup completely
34
Syrup may be made 3 days ahead and chilled, covered
35
Make frosting: In a bowl with an electric mixer beat together cream cheese and butter until light and fluffy
36
Add confectioners' sugar, 1/2 cup at a time, beating well after each addition, and beat in vanilla and pinch salt
37
In a food processor coarsely grind banana chips and stir into frosting
38
With serrated knife halve cake layer horizontally and with pastry brush dab cut sides with rum syrup, using it all
39
Spread half of frosting on cut side of bottom layer and arrange top layer, cut side down, on frosting
40
Spread remaining frosting on top of cake
41
Cake may be assembled 3 hours ahead and chilled, covered with an overturned bowl or in a cake keeper
42
In a bowl with an electric mixer beat together cream cheese and butter until light and fluffy
43
Add confectioners' sugar, 1/2 cup at a time, beating well after each addition, and beat in vanilla and pinch salt
44
In a food processor coarsely grind banana chips and stir into frosting
45
With serrated knife halve cake layer horizontally and with pastry brush dab cut sides with rum syrup, using it all
46
Spread half of frosting on cut side of bottom layer and arrange top layer, cut side down, on frosting
47
Spread remaining frosting on top of cake
48
Cake may be assembled 3 hours ahead and chilled, covered with an overturned bowl or in a cake keeper