Banana Lime And Coconut Cake Australia Recipe

Ingredients for Banana Lime And Coconut Cake Australia

• 2 large eggs
• Lime
• 2 tablespoons lime juice
• 1 cup buttermilk
• Bananas
• Unsalted Butter
• Granulated Sugar
• All Purpose Flour
• 1 teaspoon baking soda
• Shredded Coconut
• 8 ounces cream cheese, softened
• 2 cups powdered sugar

How to Make Banana Lime And Coconut Cake Australia

1. Preheat oven to 175°C (350°F). Grease and flour a 9-inch springform pan. Line the bottom with parchment paper.
2. In a medium bowl, whisk together 2 large eggs, the zest of 1 lime, 2 tablespoons of lime juice, 1 cup buttermilk, and 2 mashed ripe bananas until well combined.
3. Set aside.
4. In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 ½ cups granulated sugar until light and fluffy.
5. Add the banana mixture to the creamed butter and sugar. Beat on low speed until just combined.
6. In a separate bowl, whisk together 2 cups all-purpose flour and 1 teaspoon baking soda. Gradually add to the wet ingredients, mixing until just combined.
7. Gently fold in ½ cup shredded coconut until just combined.
8. Pour batter into the prepared pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
9. Let cool in the pan for 10 minutes before removing the springform sides. Transfer the cake to a wire rack to cool completely.
10. While the cake cools, toast the remaining ⅓ cup shredded coconut in a dry skillet over medium heat, stirring frequently, until golden brown. Set aside.
11. For the icing: In a bowl, beat together 8 ounces cream cheese (softened), 2 cups powdered sugar, and 2 tablespoons milk until smooth and creamy.
12. Frost the cooled cake with the cream cheese icing. Sprinkle with the toasted coconut before slicing and serving.