Name: Banana and coconut cake
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 12
Ingredients: 150 gram butter, at room temperature; 1 cup brown sugar, firmly packed; 1/2 cup caster sugar; 3 eggs, at room temperature; 2 teaspoon vanilla extract; 3 ripe medium bananas, mashed; 1/2 cup light sour cream; 2 cup self-raising flour, sieved; 1/2 cup desiccated coconut; Coconut cream cheese icing; 125 gram butter, at room temperature; 250 gram cream cheese, at room temperature; 2 cup icing sugar mixture, sieved; 1 teaspoon vanilla extract; 1/2 teaspoon coconut essence, to taste; 2/3 cup shredded coconut

Ingredients

150 gram butter, at room temperature

1 cup brown sugar, firmly packed

1/2 cup caster sugar

3 eggs, at room temperature

2 teaspoon vanilla extract

3 ripe medium bananas, mashed

1/2 cup light sour cream

2 cup self-raising flour, sieved

1/2 cup desiccated coconut

Coconut cream cheese icing

125 gram butter, at room temperature

250 gram cream cheese, at room temperature

2 cup icing sugar mixture, sieved

1 teaspoon vanilla extract

1/2 teaspoon coconut essence, to taste

2/3 cup shredded coconut

Method

Banana and coconut cake

1.Preheat oven to 180°C/160°C fan-forced. Grease and line cake tin with baking paper.

2.Beat butter and sugars with electric beaters in large bowl until pale and fluffy. Add eggs one at a time, beating well with addition. Add vanilla extract, mashed bananas and our cream; beat to combine. Beat flour and coconut into mixture until well combined.

3.Pour mix into lined cake tin and bake for 60 minutes or until a skewer inserted into centre of cake comes out clean. Remove from oven and let cool slightly in tin, then turn onto wire rack to cool completely.

4.Make Coconut Cream Cheese Icing using method below.

5.When cake has cooled, cut in half horizontally. Spread one-third of icing over bottom hall of cake and top with remaining half. Ice top and sides with remaining icing and cover with shredded coconut. Store in an airtight container.

Coconut cream cheese icing

6.Whip butter and cream cheese until light and fluffy. Add icing sugar, vanilla extract and coconut essence and beat for a further few minutes.

To ripen bananas quickly, place in a brown paper bag in a warmish place until brown. To give the cake a nutty flavor, fold 1 cup of chopped pecans into the mix after adding the sour cream.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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