Banana and cake with coconut cream cheese icing

ingredients

• Banana and coconut cake

  • 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

  • 1

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

notes

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.