Ingredients for Banana Lime And Coconut Cake Australia
- 2 large eggs
- zest of 1 lime
- 2 tablespoons lime juice
- 1 cup buttermilk
- 2 ripe bananas, mashed
- 1 cup (2 sticks) softened unsalted butter
- 1 ½ cups granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 5/6 cup shredded coconut, divided
- 8 ounces softened cream cheese
- 2 cups powdered sugar
- 2 tablespoons milk
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How to Make Banana Lime And Coconut Cake Australia
- Preheat oven to 175°C (350°F). Grease and flour a 9-inch springform pan. Line the bottom with parchment paper.
- 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.
- Set aside.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 ½ cups granulated sugar until light and fluffy.
- Add the banana mixture to the creamed butter and sugar. Beat on low speed until just combined.
- 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.
- Gently fold in ½ cup shredded coconut until just combined.
- Pour batter into the prepared pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before removing the springform sides. Transfer the cake to a wire rack to cool completely.
- 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.
- 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.
- Frost the cooled cake with the cream cheese icing. Sprinkle with the toasted coconut before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
251g
Fat
97g
Carbs
31g
