Today is my first cake post! I rarely make cakes because they’re too much work and way too big of a portion for just me and my family; however, it’s a dear friend’s birthday today so I made an exception. She loves banana, probably more than anyone else I know, so I put together a banana chocolate coconut cake. A three layered cake spread with chocolate whipped cream, garnished with toasted coconut and finished with a chocolate ganache, what can be better?
Banana chocolate coconut cake
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1 hr 35 min
1 hr 35 min
Amount Per Serving
Calories from Fat 595
% Daily Value *
Total Fat 68g
Saturated Fat 43g
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 18g
Total Carbohydrates 98g
Dietary Fiber 5g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 3 sticks (1 1/2 cups) unsalted butter, softened at room temperature
- 2 cups granulated sugar
- 3 large egg whites
- 1 tbsp vanilla extract
- 1 1/2 cups buttermilk
- 2 large ripe bananas, smashed
- 3 cups cake flour
- 3/4 tsp baking soda
- 1 1/2 tsp baking powder
- 1 tsp salt
- 1 cup shredded coconut
Chocolate whipped cream
- 3 cups heavy cream
- 2 tbsp vanilla extract
- 1/3 cup sugar
- 1/3 cup unsweetened cocoa powder
- 1 cup toasted coconut
- 1 cup heavy cream
- 10 oz dark chocolate chips
- 2 tbsp corn syrup
Cherry on my Sundae http://cherryonmysundae.com/
For complete recipe visit Aspicyperspective
**Helpful tips an common mistakes
People usually assume a banana cake is going to be dense because banana bread is dense. Do not fear! This banana cake is far from dense because of the techniques and ingredients used.
Creaming the butter and sugar is the first step that allows the cake to rise and become lighter. If you’re like me and forget to soften the butter, cut the butter up into smaller pieces to help it soften quicker.
You know the butter and sugar is ready when the mixture is a pale yellow and the mixture is homogeneous.
A quick way to smash the bananas without the mess is to put chunks of the banana in a ziploc bag. Smash down with your hand or gently with a mallet. You can leave the bag open or closed, making sure to remove all the air inside.
The second element that allows the cake to be light is the cake flour. Cake flour has less gluten than all-purpose flour; the more gluten the flour has, the chewier the bread. If you don’t have cake flour, you can substitute with equal amounts of all-purpose mixed with 1-2 tbsp cornstarch per cup of flour.
Make sure to grease and flour your cake pans before adding the batter. This will make it much easier when removing the cakes later.
Bake at 25-35 minutes or until the cake is lightly golden. Make sure to cool completely before freezing. I’ve never frozen cake before frosting but why not try a new method? Just make sure to place the cakes on a flat surface to prevent any bents in the cake.
For the chocolate whipped cream, start whipping the cream on a low speed, gradually moving to high. You will be able to hear your mixer slowing down as the cream becomes thicker. You can choose to whip the cream manually if you really desire an arm workout.
Now comes the fun part: decorating! Having a revolving cake stand is always handy when decorating cakes, but since I rarely make cakes, I don’t own. Solution? Improvise! I made my own stand with a bowl flipped upside down and the bottom liner of my cheesecake pan on top. Perfect!
When frosting in between the layers, don’t worry if the frosting spill out of the sides since you will be covering the sides as well. For easy spreading, use a long spatula.
After the frosting comes the coconut. To toast the coconut preheat your oven to 350 degrees F. Spread the coconut on a baking sheet and toast for 5-7 minutes, stirring the coconut every 3 minutes. Coconut flakes toast very quickly; once you can smell it, it’s about done. Make sure the coconut is cool before garnishing your cake.
The cake already looks beautiful with just the frosting and the coconut but we’re taking it one step further!
Pour the chocolate ganache on top, spreading it to the edges of the cake so that it spills over and creates a dripping effect.
I was initially worried that the cake would be too dense and too sweet; it was one heavy cake! On the contrary, this banana chocolate coconut cake was light and moist with just the perfect amount of sweetness. The frosting was subtle while the ganache added an extra oomph to the layers of banana. Not to forget the bits of coconut throughout!
The cake was a huge success! People who don’t usually even eat cake all enjoyed a slice and then some. Perhaps this gives me a reason to make more cakes…