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Banana-Coconut Cake

05 Sep

I saw these mini-loaf pans and thought they’re cute. They’re also good for making cakes to give away. They came in a pack of 5.

I recently used them for a banana-coconut cake which is really Dorie Greenspan’s Lots-of-Ways Banana Cake. The full recipe made exactly five mini-cakes and I gave three of them away including one to my friend, Sue, for her birthday.

This banana cake is moist with chewy coconut shreds. It’s great as a snack or after-school snack for kids and also good for breakfast with tea for mommy! I didn’t frost these cakes but I’m sure they’ll be fantastic with a cream cheese frosting.

Lots-of-Ways Banana Cake
(Adapated from Baking: From my Home to Yours)


2 2/3 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon grated nutmeg
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
3/4 cup (packed) light brown sugar (or granulated sugar)
1/2 cup sugar
2 large eggs, preferably at room temperature
1 1/2 teaspoons pure vanilla extract
2 tablespoons dark rum
About 4 very ripe bananas, mashed (you should have 1 1/2 – 1 3/4 cups)
1/2 cup canned unsweetened coconut milk, regular (stir well before measuring)
1 cup sweetened shredded coconut, preferably toasted

Center a rack in the oven and preheat the oven to 350 degrees F. Butter 5 mini loaf pans, dust the insides with flour and tap out the excess. Put the pans on a baking sheet.

Whisk the flour, baking soda, salt and nutmeg together. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter until creamy. Add the sugars and beat at medium speed for a couple of minutes, then add the eggs one at a time, beating well after each addition, followed by the vanilla and rum. Lower the speed and add the bananas – the batter will curdle, but that’s fine; it will come together as you add the remaining ingredients. Still on low speed, add the dry and liquid ingredients alternately, adding the flour mixture in 3 portions and the coconut milk in 2 (begin and end with the dry ingredients). Mix just until everything is incorporated. Switch to a rubber spatula and gently stir in the coconut. Divide the batter evenly between the pans. Bake for about 30 minutes, or until the cakes are a deep golden brown. They should start to pull away from the sides of the pans and a thin knife inserted into their centers will come out clean. Transfer the cakes to a cooling rack and cool for 5 minutes, then unmold and invert onto another rack to cool to room temperature right side up.

For the original recipe, along with the ways to play around, click here.

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10 Comments

Posted by on September 5, 2011 in Baking, Food

 

Tags: , ,

10 responses to “Banana-Coconut Cake

  1. kitchen flavours

    September 5, 2011 at 11:37 pm

    Lovely banana cake! Looks wonderful in the little baking foils! Yes, I use them for cakes which I baked as giveaways too, so convenient! This is a nice cake, although a little bit too sweet for me, but it has a lovely moist texture and wonderful aroma! :)

     
    • Life is Full

      September 6, 2011 at 9:10 am

      Thanks! I reduced about half a cup of sugar combined and it wasn’t too sweet for me. :)

       
  2. yummychunklet

    September 6, 2011 at 5:19 pm

    How pretty! I love the sprinkling of coconut shavings on top!

     
  3. Three-Cookies

    September 6, 2011 at 5:48 pm

    I need to buy mini loaf tins, such a great idea. And I was going to buy bananas today but I didn’t, now I wish I did!

     
  4. Sadhana

    September 8, 2011 at 11:23 am

    These look so delicious, love the coconut topping. First time here and love your space.

     
  5. Quay Po

    September 11, 2011 at 10:51 pm

    What is there not to like about this cake? None for me. Banana and coconut are great combos. I know this taste good. If this is made with the “Pisang Raja”, it will be a “die for”!

     
  6. Liz

    September 12, 2011 at 3:35 pm

    Oh, how yummy! I love one of those as a gift…it would be gone in a flash~

     
  7. Teresa

    September 15, 2011 at 1:23 am

    Those loaves look lovely! My mother does the same thing, making small loaves to share with friends and family. She’s also kind enough to make small pies for our two-person household.

     
  8. Reeni

    September 15, 2011 at 8:42 am

    Your loaves look scrumptious! I love the idea of using coconut milk – makes them super moist and adds great flavor. Your friends are lucky!

     
  9. Anne-Marie

    October 3, 2011 at 9:40 pm

    Love that cake! Dorie’s has so many good recipes that I had forgotten about it. I’m making it tomorrow!

     

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