Banana Coconut Cake
A goodie from Ripe Kitchen
1 ½ c desiccated coconut
1 ¼ c milk, for soaking
185 g unsalted butter, softened
1 ½ c sugar
3 ripe bananas, mashed
⅔ c milk
3 c self rising flour (3c flour with 3t baking powder & 1 ½ t salt)
Cream cheese icing
100g unsalted butter, softened
600g icing sugar, sifted
250 g cream cheese
juice and zest of 1 lemon
Preheat oven to 180.
Grease and line 2 spring form round tins
Place coconut and first measure of milk together in a bowl. leave to soak.
In a mixing bowl cream the butter and sugar together.
Add the eggs one at a time, scraping down the sides of the bowl and beating well between addition.
Once the eggs are combined, add the soaked coconut mixture and mashed bananas. Mix together.
Add the second measure of milk and flour, alternating between each.
Mix well and pour into lined tins.
Bake for 45 -1hour, until skewer is inserted into the centre and comes out clean.
Prepare the frosting:
Cream the butter and sugar until fine crumbs form, add cream cheese and juice and zest.
Once cake is cooled, use half of the icing on one cake then place second on top and ice top. Sprinkle with toasted coconut if you like or decorate as you please.