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