Banana Coconut Lime Cake
1 cup unsweetened shredded coconut
1 / 2 cup sour cream
1 cup mashed ripe banana (about 3)
1 tablespoon lime zest (about 3 limes, save after zesting for glazing)
1 teaspoon vanilla extract
2 cups all-purpose flour term (SIFT first, then measure)
Sugar 3 / 4 cup
1 teaspoon baking powder
1 / 2 teaspoon salt
10 tablespoons unsalted butter, softened
Lime Glaze (below)
Preheat oven to 350 degrees. Butter and flour 9-inch spring form pan.
In. Dry fry the coconut Toast pan over medium-low heat until golden, turning frequently Set aside.
In a medium bowl whisk sour cream, mashed bananas, lemon peel and vanilla in two minutes with electric mixer on low.
In a large bowl combine flour, sugar, baking soda, baking powder, 3 / 4 toasted coconut and salt. Add the butter and 1 / 3 mashed banana. Beat one minute at medium speed. Add another third of the mashed bananas and beat until well-taken. Repeat the last third of the mashed bananas.
Pour into prepared pan and bake for 40-45 minutes until a toothpick comes out clean. Let cool for 10 minutes and remove sides. While still warm, brush with glaze.
Juice of 1-2 lemons
Make a thin glaze top with lemon juice and gradually add the sugar a little at a time. Beat well. If too thick add more lemon juice, which must be very thin. Almost a liquid consistency.
Drill holes in the cake with a chop stick or butter knife about one inch apart over the entire cake while still warm. Brush the icing on the cake, especially in the holes. Repeat.
Allow the cake to finish cooling. Use remaining frosting to make a thick glaze. If there is no return again with the juice of one lime, add the powdered sugar a little at a time and whisk well. This should be thicker than the glaze first, but not so thick as a standard icing. Taste – it should have a very strong lime flavor intense. Add more lime if needed. When the cake has cooled glaze and sprinkle with remaining toasted coconut.