Time and servings
1 hr 30 minsTotal time
16Servings
10 minsPrep time
1 hr 20 minsCooking time
Ingredients
- 2 cups all-purpose flour, sifted 500 mL
- 2 tsp baking powder 10 mL
- 1 tsp salt 5 mL
- ¾ cup unsalted butter, at room temperature 175 mL
- 1 ¼ cups sugar 300 mL
- 3 eggs
- 1 cup mashed ripe banana (about 2 bananas) 250 mL
- 1 tsp vanilla extract 5 mL
- 1 cup coconut milk 250 mL
- ½ cup shredded unsweetened coconut 125 mL
- Seven-Minute Frosting: -1 ¼ cups sugar 300 mL
- 2 egg whites
- 1 tbsp corn syrup 15 mL
- ½ tsp salt 2 mL
- pinch cream of tartar
- 1 tsp vanilla extract 5 mL
- 1 cup shredded unsweetened coconut, toasted 250 mL
Method
Step 1
Preheat oven to 350°F (180ºC). In large bowl, whisk together flour, baking powder and salt. Set aside. In separate bowl, with hand-mixer, beat butter and sugar until light and fluffy. Beat in eggs, one at a time, until incorporated after each addition. Beat in banana and vanilla. With mixer on low, alternately add the flour mixture in 3 parts with coconut milk in 2 parts, starting and ending with flour mixture. Scrape the bowl as needed between additions. Fold in 1/2 cup (125 mL) coconut. Scrape into two greased and floured or parchment paper-lined 9-in (23-cm) round cake pans; smooth top.Step 2
Bake 35 to 40 min. or until a cake tester comes out clean when inserted into centre. Cool cake in pans on wire racks 30 min. Remove from pans and cool cakes completely on racks, about 10 min.Step 3
Meanwhile, to make frosting, in heatproof bowl, beat 1/3 cup (75 mL) water, sugar, egg whites, corn syrup, cream of tartar and salt with hand-mixer on high 1 min. Set bowl over saucepan of simmering water (do not let bottom of bowl touch water. Beat 7 min. or until mixture holds stiff peaks. Remove from saucepan. Continue to beat 2 to 3 min. or until frosting is cooled and thick enough to spread. Beat in vanilla.Step 4
Place first cake on platter and spread with about 1 cup (250 mL) frosting. Top with second cake. Ice top and sides with remaining frosting. Sprinkle top of cake with toasted coconut. Refrigerate until ready to serve.