“Banana Cake with Cream Cheese Buttercream and Toasted Coconut”

UPDATED with missing ingredient. Let me introduce you to a cake to die for and a must have dessert on your Easter menu. Cake is one of my favorite desserts next to cheesecake. When I first baked this cake I thought no cake can possibly be this good so I baked it a second time to ensure there were no mistakes. I even took several slices to work to share with coworkers and the response was rave reviews. Yes, this Banana Cake with Cream Cheese Buttercream and Toasted Coconut is that good. It’s ridiculously good, crazy good, slap your Momma good. No other way to explain it. I should have posted this cake a while ago but other things have gotten in the way. So, without further delay, I’m sharing a family favorite, baked from scratch cake that’s sure to thrill.

Banana Cake with Cream Cheese Buttercream and Toasted Coconut

This recipe has been adapted from Shelly at cookiesandcups.com and her site is fabulous I might add. Like her I have such a love for cakes. I think I get that side of baking from my grandmother. Granny always had a cake sitting on her kitchen counter so you knew right where to go when entering her house. She would have loved this cake, shared this delicious cake with her family. After all these years, I still miss my Granny’s cakes and delectable desserts.

This cake is made with very ripe bananas which gives the cake its moist texture. Your bananas should be almost black as this is when they are the sweetest and best for baking. I use cake flour instead of all-purpose for a lighter texture. Also make sure your eggs and milk are at room temperature as well.

Banana Cake with Cream Cheese Buttercream and Toasted Coconut

The next key to this cake is the cream cheese buttercream. Need I say more other than I could literally just sit with a spoon and just eat frosting for dinner. Nothing makes a better frosting than cream cheese so for this Banana Cake it is a must. Did I also mention that the outside is coated with toasted sweetened flake coconut and toasted sliced almonds? You don’t have to use either edible trimming on this cake but I will say they make this cake a stunner in anyone’s book. The photo of my cake is covered in toasted coconut and toasted sliced almonds. I love the crunchy, creamy texture and layers of flavor.

Banana Cake with Cream Cheese Buttercream and Toasted Coconut

You need no formal training to crank out delicious show-stopping desserts. Banana Cake is super easy and fun to make. So create a shopping list for the items you need if necessary. Come home and put your apron on and use up those over-ripe bananas in your kitchen. This Banana Cake will be a conversation piece at your Easter meal or any place you happen to want to show off your baking skills. The cake pictured was baked in three, 8-inch cake pans but two 9-inch cake pans can be used. I have no doubt anyone who eats a slice of this cake will be come to you screaming for a second slice to go. It’s just that good. Thank you Shelly at cookiesandcups.com for posting such a fantastic recipe.

Banana Cake with Cream Cheese Buttercream and Toasted Coconut

 

Banana Cake with Cream Cheese Buttercream and Toasted Coconut

Cake:

1 ½ cups milk

2 T. fresh lemon juice

3/4 cup (1½ sticks) unsalted butter, softened

1 cup light brown sugar

1 cup granulated sugar

3 large eggs, at room temperature

4 t. pure vanilla extract

1 t. pink Himalayan sea salt

1 1/2 t. baking soda

3 cups cake flour

1 ½ cups mashed over-ripe bananas

Buttercream:

1 – 8 oz. package cream cheese, softened

1 cup (2 sticks) unsalted butter, softened

5 ¾ to 6 cups confectioners’ sugar, sifted

1/4 t. kosher salt

1 t. vanilla extract

2 T. milk or more if needed

1 cup toasted sweetened flake coconut, optional

1/2 cup toasted slice almonds, optional

 

For cake, heat oven to 325 degrees. Spray three, 8-inch round cake pans with baking spray (Bakers Joy). Cut parchment paper rounds to fit bottom of pans. Place inside pans and spray parchment paper once more and set aside.

In a medium mixing bowl, combine milk and lemon juice and set aside.

Using the bowl of a stand mixer, cream butter and sugars at medium speed for 2 to 3 minutes until smooth and fluffy.

Add in eggs, vanilla, and salt, scraping down sides as needed until combined.

On low-speed, add in flour alternating with milk mixture, ending with flour, scraping down sides of bowl as needed.

Remove bowl from mixer and stir in bananas until just blended.

Divide batter evenly between cake pans and bake for 33 to 35 minutes or until toothpick inserted in center of cakes comes out clean.

For buttercream, in bowl of stand mixer, beat cream cheese and butter for 2 minutes at medium-high speed until smooth and creamy.

Lower speed and slowly add in confectioners’ sugar. Add in vanilla, salt and milk. Add more milk by tablespoon if more is needed.

Turn mixer to medium-high speed and beat for 1 to 2 minutes until creamy.

Frost cake with buttercream and decorate as desired with toasted coconuts and toasted sliced almonds.

Makes one, three layer 8-inch or two layer 9-inch layer cake.

Note: To toast coconut, place coconut in a large non-stick skillet over medium heat. Stir and cook for about 7-10 minutes and until golden brown but not burned. Remove from heat and let cool before use.

To toast almonds, heat oven to 350 degrees and place nuts in a single layer on baking sheet.Toast for about 5 minutes, stirring half way through toasting. Be careful not to burn.