Banana, Lime and Coconut Cake (Australia)

Total Time
1hr 10mins
Prep
20 mins
Cook
50 mins

This recipe was found at www.sydneymarkets.com.au & 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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Ingredients

Nutrition

Directions

  1. FOR THE CAKE: Preheat oven to 350 degrees F, then grease a 9-inch springform pan & line it with parchment paper.
  2. In a medium bowl, combine eggs, zest, lime juice, buttermilk & mashed bananas, then whisk together until well combined. Set aside.
  3. In a large bowl, using an electric mixer, beat together the butter & sugar until light & fluffy.
  4. Add banana mixture & beat on low until combined.
  5. In another bowl, whisk together the flour & baking soda, then add this to the banana/buttermilk mixture, whisking until well combined.
  6. With a large metal spoon, gently fold in only half of the coconut untl just combined.
  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. Cool in the pan for 5 minutes, then remove the springform sides before transferring the cake to a wire rack to cool completely.
  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. FOR THE ICING: In a bowl & using an electric mixer, combine the cream cheese & powdered sugar, & beat until smooth.
  11. Spread over the cake, then sprinkle with the toasted coconut before slicing & serving.
Most Helpful

5 5

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.

5 5

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.

5 5

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!