Posted on March 27, 2014 | Last updated on December 17, 2019 | By
Chelsea | — Leave a Comment
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This cake was magical. Truly, it is one of the best cakes I’ve ever made. It was so, so good that Fiance and I threw out the idea of splitting this entire masterpiece and forgoing lunch and dinner several times. That may or may not have happened.
As most banana experiments start, I came up with this cake because I had some nasty bananas, but didn’t want to make banana bread.
This cake is incredibly moist while still being spongey. The coconut gave it a whole new layer of flavor that complements the banana perfectly.
Start out by beating butter and sugar.
Then add nonfat greek yogurt, eggs, and mashed bananas.
Then flour, desiccated (or shredded) coconut, salt, baking soda, and “mixed spice” or “pumpkin pie spice” depending on where you are.
Pour the batter into two greased 8 inch cake tins, about 2/3s full.
I made a crumble out of brown sugar, flour, butter, and more coconut.
Then sprinkle the crumble on the poured batter before it goes in the oven.
Then into the oven for about 35-40 minutes, or until cooked through and no longer jiggly in the middle.
While they were baking, I whipped up an icing made with coconut milk, vanilla, and powdered sugar. Once the cakes had cooled, I stacked them, drizzled on icing, and topped with more coconut.
This was the most moist, dense cake I’ve ever had. Truly delicious.
Do yourself a favor and make it as soon as possible. Have it for dinner, if you want.
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