Banana Rum Coconut Layer Cake

Name: Banana Rum Coconut Layer Cake
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Ingredients: 1 cup mashed bananas (about 2 large or 3 smaller bananas); 3/4 cup milk; 1 tablespoon dark rum; 2 1/2 cups all-purpose flour (spoon flour into a dry-measure cup and level off); 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 12 tablespoons (1 1/2 sticks) unsalted butter (softened); 3/4 cup granulated sugar; 1/2 cup dark brown sugar (firmly packed); 1 teaspoon vanilla extract; 3 large eggs; 2 1/2 cups heavy whipping cream; 2 1/2 cups sweetened shredded coconut (one 7-ounce/200-gram package)

A banana sponge cake made with separated eggs, flavored with rum and shredded coconut, served with whipped cream.

1h 0m

Medium

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Ingredients

mashed bananas (about 2 large or 3 smaller bananas) 1 cup

milk 3/4 cup

dark rum 1 tablespoon

all-purpose flour (spoon flour into a dry-measure cup and level off) 2 1/2 cups

baking powder 1 teaspoon

baking soda 1/2 teaspoon

salt 1/4 teaspoon

unsalted butter (softened) 12 tablespoons (1 1/2 sticks)

granulated sugar 3/4 cup

dark brown sugar (firmly packed) 1/2 cup

vanilla extract 1 teaspoon

large eggs 3

heavy whipping cream 2 1/2 cups

sweetened shredded coconut (one 7-ounce/200-gram package) 2 1/2 cups

Instructions

Step 1

Set a rack in the middle of the oven and preheat to 350°F (180°C).

Step 2

For the cake, combine the flour, baking powder, baking soda, and salt and mix well.

Step 3

Combine the butter, granulated sugar, brown sugar, and vanilla in the bowl of an electric mixer. Beat with the paddle on medium speed until lightened in color and texture, 3 to 4 minutes.

Step 4

Beat in the eggs, one at a time, beating well after each addition.

Step 5

In another bowl, stir the bananas, milk, and rum together until blended.

Step 6

Decrease the mixer speed to lowest and add 1/3 of the flour mixture. Stop and scrape down the bowl and beater. Beat in half of the banana mixture.

Step 7

Repeat step 6, adding half the flour and the remaining banana mixture, then stop and scrape again. Beat in the remaining flour mixture.

Step 8

Stop and scrape the bowl and paddle. Increase the speed to medium and beat the batter continuously for 3 minutes.

Step 9

Divide the batter equally between the 2 prepared pans and smooth the tops. Bake the layers until they are well risen and (deep) golden, and feel firm when pressed in the center with a fingertip, 25 to 30 minutes.

Step 10

Cool the layers in the pans on racks for 5 minutes, then unmold, turn right side up again, and cool completely on the racks.

Step 11

When you are ready to assemble the cake, whip the cream with the sugar and rum. Place one of the cake layers on a platter or cardboard and spread it with a little less than half the whipped cream. Invert the second layer onto the cream so that the smooth bottom of the layer is on top.

Step 12

Spread the remaining cream all over the outside of the cake and press the coconut against the side of the cake to adhere. Scatter more coconut over the top of the cake and use a spatula to gently sweep across the coconut to make it even.