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Sunday, June 20, 2010

Banana Lime Coconut Cake

I made this cake, not because I wanted to, but because I had to. Much like a runner has no choice but to run when the weather conditions are perfect (I can relate here too), so a baker has to bake when she has a bunch of brown bananas sitting on her countertop. Because this cake was made out of necessity, rather than a craving or for an occasion, I had every intention of getting my baking on and then passing this cake off to Ryan's or my coworkers. That is, until I took it out of the oven and cut a slice.

Pure lime and banana heaven. The cake was moist and gooey, with neither the banana or the lime competing with the other for reigning flavor. Rather it was a perfect balance of banana, lime, and coconut.

Before I knew it, 48 hours had passed and the cake was gone. Nope, not to work for coworkers to enjoy. More like in mine and Ryan's bellies. And that is why I need some perfect weather conditions, because after this cake, I have to go for a run... ;)

Banana Lime Coconut Cake
from Cinnamon, Spice, & Everything Nice

-1 cup unsweetened coconut flakes (I used sweetened)
-1/2 cup sour cream
-1 cup mashed ripe bananas (I used 2 bananas)
-1 tbsp grated lime zest--save the limes for the glaze (I used 2 limes zested)
-1 tsp vanilla extract
-2 cups all-purpose flour
-3/4 cup sugar
-1 tsp baking soda
-1 tsp baking powder
-1/2 tsp salt
-10 tbsp unsalted butter, softened
-Lime Glaze (see below)

1. Preheat oven to 350F. Prepare (grease) a 9 inch springform pan.
2. Over medium low heat in a skillet, toast coconut until golden brown (pay attention, they'll burn easily!). Set aside for later.
3. In a medium bowl, beat sour cream, mashed bananas, lime zest, and vanilla until combined.
4. In a separate bowl, combine flour, sugar, baking soda, baking powder, 3/4 cup toasted coconut, and salt. Mix in softened butter. Add banana puree in thirds, beating after each addition.
5. Pour into springform pan. Bake for 40-45 minutes until inserted toothpick comes out clean. Cool for 10 minutes.
6. Poke cake with a toothpick all over the top to create small holes in the cake. Brush top of cake with lime glaze (see below).

Lime Glaze

-2 limes
-powdered (confectioners' sugar)

1. Juice 1 lime and add a small amount of powdered sugar. Whisk until combined and glaze is watery. If too thick, add more lime juice.
2. Brush watery glaze onto top of cake. Remove sides of springform pan from cake.
3. Add juice of 2nd lime to remaining glaze. Add powdered sugar a little bit at a time, whisking after each addition, until you have a thick glaze (taste it to make sure the lime flavor is strong--add lime if necessary).
4. When cake is cool, brush with 2nd glaze. Top with 1/4 cup toasted coconut.