Mini Banana & Toasted Coconut Layer Cakes with Coconut Cream Cheese Frosting
|Brown Sugar||1 Cup|
|Caster Sugar||1/2 Cup|
|Softened Butter||1 1/2 Sticks|
|Self Raising Flour||2 Cups|
|Toasted Coconut||1/2 Cup|
|Sour Cream||1/2 Cup|
|Cream Cheese||8 oz|
|Powdered Sugar||2 Cups|
|Vanilla Extract||1 teaspoon|
|Coconut Essence||1/2 teaspoon|
|Toasted Coconut||2/3 Cup|
I used to think banana cakes were only eaten by old ladies who drink tea in the afternoon, but this recipe changed my mind!
- Preheat the oven to 350 Degrees.
- Grease and line an 11 x 17 sheet pan with Parchment paper and spray with baking Spray.
- Beat the Sugars and the Butter together in a stand mixer until pale and fluffy, about 10 minutes.
- Add the Eggs one at a time.
- Mash the Bananas and add to the mixer along with the Vanilla & Sour Cream, beat until just combined.
- Add the Flour and Toasted Coconut until combined.
- Pour onto the lined sheet pan and level it with an offset spatula.
- Bake for about 20 minutes or until the cake is slightly golden brown and a skewer inserted into the middle comes out clean.
- Remove from the oven and let it cool for a bit in the tin and then turn it upside down onto a wire cooling rack.
- Gently peel off the Parchment Paper and let it cool completely.
- Make the frosting by whipping the Butter & Cream Cheese together until they are light and fluffy, add the Powdered Sugar a 1/2 Cup at a time, (keep the mixer on low or you will look like Casper !) then add the Vanilla & Coconut Extracts and beat together. Place in the fridge until you need it.
- I used a 3 inch cookie cutter if want 3 layers use a 2 inch one.
- Press the cookie cutter into the cake and place them on a serving dish.
- Using a piping bag pipe the Frosting any way you like onto the bottom layer, I piped mine but you can spread it on with an offset spatula if you want to have the naked cake effect, then frost the top layer and sprinkle with a little more Toasted Coconut and Banana slices, I also used Toasted Coconut Marshmallows.