Mini Banana & Toasted Coconut Layer Cakes with Coconut Cream Cheese Frosting

Banana Cake

Frosting

I used to think banana cakes were only eaten by old ladies who drink tea in the afternoon, but this recipe changed my mind!

I used the Toasted Coconut Flakes and I crushed them up, you can buy regular Toasted Coconut or you can buy regular shredded Coconut and toast it yourself.

1. Preheat the oven to 350 Degrees.
2. Grease and line an 11 x 17  sheet pan with Parchment paper and spray with baking Spray.
3. Beat the Sugars and the Butter together in a stand mixer until pale and fluffy, about 10 minutes.
4. Add the Eggs one at a time.
5. Mash the Bananas and add to the mixer along with the Vanilla & Sour Cream, beat until just combined.
6. Add the Flour and Toasted Coconut until combined.
7. Pour onto the lined sheet pan and level it with an offset spatula.
8. Bake for about 20 minutes or until the cake is slightly golden brown and a skewer inserted into the middle comes out clean.
9. 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.
10. Gently peel off the Parchment Paper and let it cool completely.
11. 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.
12. I used a 3 inch cookie cutter if want 3 layers use a 2 inch one.
13. Press the cookie cutter into the cake and place them on a serving dish.
14. 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.