Categories Cake Rum Fruit Dessert Bake Cream Cheese Banana Coconut Spring Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6 to 8
Number Of Ingredients 22
Steps:
- Make cake layer:
- Preheat oven to 350°F. Butter an 8-inch square, 2-inch deep baking pan and line bottom with wax paper. Butter paper and dust with flour, knocking out excess flour.
- On a baking sheet toast coconut in the middle of the oven, stirring once, until golden, about 6 minutes.
- Into a bowl sift together flour, baking soda, baking powder, and salt. In a small bowl whisk together eggs, bananas, crème fraîche or sour cream, and vanilla.
- In a bowl of a standing electric mixer beat together butter and sugar until light and fluffy. Beat in flour and egg mixtures alternately, beginning and ending with flour mixture and beating after each addition until batter is smooth, and fold in coconut.
- Turn batter into pan, smoothing top, and bake in middle of oven until a tester inserted into center comes out clean, about 30 minutes. Cool cake in pan on rack 10 minutes. Run a thin knife around edges of pan and invert cake onto rack. Remove wax paper carefully and cool cake completely. Cake layer may be made 3 days ahead and chilled, wrapped in plastic wrap and foil.
- Make syrup:
- In a small saucepan bring water and sugar to a boil over moderate heat, stirring until sugar is dissolved, and simmer 1 minute. Stir in rum and simmer 1 minute. Cool syrup completely. Syrup may be made 3 days ahead and chilled, covered.
- Make frosting:
- In a bowl with an electric mixer beat together cream cheese and butter until light and fluffy. Add confectioners' sugar, 1/2 cup at a time, beating well after each addition, and beat in vanilla and pinch salt. In a food processor coarsely grind banana chips and stir into frosting.
- With serrated knife halve cake layer horizontally and with pastry brush dab cut sides with rum syrup, using it all. Spread half of frosting on cut side of bottom layer and arrange top layer, cut side down, on frosting. Spread remaining frosting on top of cake. Cake may be assembled 3 hours ahead and chilled, covered with an overturned bowl or in a cake keeper.
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Noah Lefebvre
[email protected]This cake is so good! I made it for a party and everyone loved it. It was gone in minutes!
dala mohmoed
[email protected]I've made this cake several times now and it's always a hit. It's easy to make and always turns out perfectly.
Montrea Allen
[email protected]This cake is delicious! The banana and coconut flavors go so well together and the crunch topping is the perfect finishing touch.
Desi Cook
[email protected]I'm not a big baker, but this recipe was easy to follow and the cake turned out great. My family loved it!
Debbie Immortal
[email protected]This was my first time making this cake and it turned out great! I was worried it would be too dry, but it was actually very moist and flavorful. The coconut crunch topping was the perfect touch.
Foyez Uddin
[email protected]I love this recipe! It's so easy to make and it always turns out delicious. I've made it for parties and potlucks and it's always a hit.
Mzophilayo jafta
[email protected]This cake is so good! The banana and coconut flavors are perfect together and the crunch topping is the perfect finishing touch.
Cody Knight
[email protected]I've made this cake several times now and it's always a crowd-pleaser. It's easy to make and always turns out perfectly.
Pro Lando
[email protected]Followed the recipe exactly and it turned out great! The cake was moist and flavorful, and the coconut crunch topping added a nice touch of sweetness and texture.
Armando Gomes
[email protected]This banana coconut crunch cake was a hit! The flavors were perfectly balanced and the texture was moist and fluffy. I'll definitely be making this again.