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