Lime and Coconut Cake
This is for all the Lime and Coconut lovers out there.
According to Serving Size
bananas very ripe, mashed
unsalted butter, softened
package cream cheese, reduced fat, sofened
powdered sugar, sifted
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