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    You are in: Home / Australian / Banana, Lime and Coconut Cake (Australia) Recipe
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    Banana, Lime and Coconut Cake (Australia)

    Banana, Lime and Coconut Cake (Australia). Photo by Ambervim

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    20 mins

    50 mins

    Sydney Mike's Note:

    This recipe was found at & is posted here for the Zaar World Tour 5. [NOTE: The recipe was edited on 17 May as per Tinkerbell's review!}

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    Units: US | Metric




    1. 1
      FOR THE CAKE: Preheat oven to 350 degrees F, then grease a 9-inch springform pan & line it with parchment paper.
    2. 2
      In a medium bowl, combine eggs, zest, lime juice, buttermilk & mashed bananas, then whisk together until well combined. Set aside.
    3. 3
      In a large bowl, using an electric mixer, beat together the butter & sugar until light & fluffy.
    4. 4
      Add banana mixture & beat on low until combined.
    5. 5
      In another bowl, whisk together the flour & baking soda, then add this to the banana/buttermilk mixture, whisking until well combined.
    6. 6
      With a large metal spoon, gently fold in only half of the coconut untl just combined.
    7. 7
      Spoon the batter into the prepared springform pan & bake for 50 minutes or until golden & a skewer inserted in the center comes out clean.
    8. 8
      Cool in the pan for 5 minutes, then remove the springform sides before transferring the cake to a wire rack to cool completely.
    9. 9
      Meanwhile, in a pan over medium heat, toast the remaining 1/3 cup of shredded coconut, stirring constantly, until golden in color, then remove from the heat.
    10. 10
      FOR THE ICING: In a bowl & using an electric mixer, combine the cream cheese & powdered sugar, & beat until smooth.
    11. 11
      Spread over the cake, then sprinkle with the toasted coconut before slicing & serving.

    Ratings & Reviews:

    • on November 21, 2011


      VERY moist, almost like pudding. Tasty. As I had no plain flour, I used 1/2 whole wheat flour and 1/2 rice flour. Used white vinegar to generate my buttermilk. Since I accidentally put all the coconut in the cake and used another 1/3 cup for top. Added lime zest and juice to icing....and another cup of powdered sugar. I like the extra coconut in the cake. Next time I might try zest of 2 limes in the cake. Adding the zest and juice to the icing really served this cake well.

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    • on July 22, 2011


      This was a MARVELOUS cake! I made as directed, using gluten-free flour and neufchatel cheese. I did add 2 tablespoons fresh lime juice to the frosting and used the toasted coconut. I think I'll add more lime juice to the cake batter next time, as I couldn't really taste it - the banana flavor was most prominent. I made this for a lady at work for her birthday and everyone loved it - not overly sweet but with exotic flavors. My husband got a small piece of it and really loved it so I'll have to make him his own cake. I definitely like this recipe - it was easy to make and the flavor is outstanding and so different from most cakes. Thanks for posting Syd - we loved it. Made for "All You Can Cook Buffet" Tag in the Cooking Games With Friends Forum.

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    • on August 24, 2009


      Utterly scrumptious! Moist, slightly chewy from the coconut, sweet and tart from the lime frosting. I would have been happy with it without the frosting--it is plenty moist--as more of a coffeecake, but the frosting put it way over the top! I garnished with both the toasted coconut and a second lime's grated peel. Also, I mixed the rest of the first lime's juice (about 2 T) into the frosting so it was nicely tart and flavorful. I can't recommend this highly enough!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)


    Nutritional Facts for Banana, Lime and Coconut Cake (Australia)

    Serving Size: 1 (223 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 672.1
    Calories from Fat 283
    Total Fat 31.5 g
    Saturated Fat 19.4 g
    Cholesterol 124.1 mg
    Sodium 228.2 mg
    Total Carbohydrate 93.1 g
    Dietary Fiber 2.5 g
    Sugars 62.8 g
    Protein 7.9 g

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