This Elegant Banana Coconut Cream Cake is a delightful fusion of tropical flavors, combining the natural sweetness of ripe bananas with the creamy richness of coconut. It’s the perfect dessert for special occasions or when you want to impress your guests with something truly delicious.
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1/2 cup butter, softened
- 3 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 ripe bananas, sliced
For the Coconut Cream:
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon coconut extract
For the Topping:
- 1 cup toasted coconut flakes
Directions:
1. Prepare the Cake Batter:
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easier removal.
- Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. This step is crucial as it incorporates air into the mixture, giving the cake a tender crumb.
- Add the Eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. This helps to prevent the batter from curdling.
- Mix the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. This ensures that the leavening agent is evenly distributed throughout the flour.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the flour mixture, mixing just until combined after each addition. Be careful not to overmix, as this can result in a dense cake.
- Add Vanilla and Bananas: Stir in the vanilla extract, then gently fold in the sliced bananas. The bananas should be ripe, as they will add natural sweetness and moisture to the cake.
- Bake the Cake: Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool the Cakes: Once baked, remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, transfer the cakes to a wire rack to cool completely.
2. Prepare the Coconut Cream:
- Whip the Cream: In a large mixing bowl, beat the heavy cream, powdered sugar, and coconut extract together until stiff peaks form. The cream should be thick enough to hold its shape but still smooth and creamy.
- Chill the Cream: Place the whipped coconut cream in the refrigerator to chill while the cakes finish cooling. This will help it firm up and be easier to spread.
3. Assemble the Cake:
- Layer the Cake: Once the cakes are completely cool, place one cake layer on a serving plate. Spread a generous layer of the coconut cream over the top, then arrange half of the sliced bananas evenly over the cream.
- Add the Second Layer: Place the second cake layer on top of the bananas and gently press down to secure it. Spread another layer of coconut cream over the top of the cake.
- Top with Toasted Coconut: Sprinkle the toasted coconut flakes generously over the top of the cake. The toasted coconut adds a beautiful contrast in both texture and flavor, giving the cake a slight crunch and a deeper coconut taste.
4. Serve and Enjoy:
- Chill Before Serving: For best results, refrigerate the cake for at least 1 hour before serving. This allows the flavors to meld together and the coconut cream to firm up slightly, making it easier to slice.
- Slice and Serve: When ready to serve, slice the cake into wedges. Each slice will reveal the beautiful layers of banana, coconut cream, and tender cake.
- Garnish (Optional): For an added touch of elegance, garnish each slice with a dollop of whipped cream, a sprinkle of toasted coconut, or even a fresh banana slice.
Tips for Success:
- Bananas: Use ripe bananas with brown spots for the best flavor and sweetness. If your bananas aren’t ripe enough, you can speed up the process by placing them in a paper bag with an apple overnight.
- Toasting Coconut: To toast the coconut flakes, spread them out on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally, until they are golden brown. Watch them carefully to avoid burning.
- Storage: Store any leftover cake in an airtight container in the refrigerator for up to 3 days. The cake may also be frozen, but the whipped cream may lose some of its texture upon thawing.
Final Thoughts:
This Elegant Banana Coconut Cream Cake is a true showstopper. The combination of moist banana cake layers, rich coconut cream, and the crunch of toasted coconut makes every bite a delight. Whether you’re serving this cake at a family gathering, a dinner party, or simply as a treat for yourself, it’s sure to impress. The tropical flavors and creamy texture make it a perfect dessert for any occasion, transporting you to a paradise with each forkful. Enjoy the sweet taste of the tropics with this beautiful and delicious cake
