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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How delicious...and is this what Australian's eat? Really? So good, I'm going to make another one tomorrow. Thank you from a family from the Excited States. Made for All You Can Cook Buffet--Speical Event Tag.
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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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So delicious! The lime, coconut, and banana all assert themselves in this cake, and the cream cheese frosting provides a delicious tart/sweet as well. It's so pretty, too! My springform pan doesn't have a hole, so I ended up baking it an extra 15 minutes to cook through the middle. Also, when I combined the butter mixture and the banana/milk mixture, it curdled, but it didn't affect the finished product at all. I did add the juice and zest of one key lime to the frosting, which was fantastic. I just can't get over how moist this cake is!! It's so delicious, that my parrot, Merlin, and I were fighting over the scraps on the edges of the pan! Thanks for posting, Syd! Made for PRMR Tag.
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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!
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Very good!! I really like the banana in it, it keeps it so moist and soft. I love the lime too, even added some zest to the batter and also some juice and zest to the icing. Thanks for posting this Sydney! Made for ZWT5
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As soon as I saw this cake I knew I had to make it! I just had to wait til the bananas were ready. I followed the instructions exactly, except where it said to add 1/2 cup of baking soda. I think it's just a typo & I had excellent results using only 1/2 teaspoon of soda. The end result was a deliciously moist, single-layer cake with an exciting combination of flavors. How can you go wrong with banana cake or the lime & coconut combo? So why NOT put them all together! Much less guilt this way! ;) This is a must try for anyone that likes banana bread, as that is the prominent flavor. The citrus is a little added kick & the coconut keeps the cake moist & adds a nice texture. I think I would consider flavoring the cream cheese frosting next time, with lime zest maybe. This time I added a few drops of neon green food coloring, just for fun. :) We'll be making this cake again & again! Thanks for posting it, Syd! Made & enjoyed for Zaar World Tour 5 - Ali Baba's Babes.
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