I don’t have a photo of the finished cake.
There, I said it or wrote it – whatever – I’ve admitted to being incredibly unorganized. This is ridiculously embarrassing so let me start at the beginning. As some of you know, I belong to two book clubs. Somehow this year, I was due to host both clubs during the same week. Kindly, Linda offered to host one of the meetings at her place. She knew that most of my kitchen had been moved to the farm for the summer which would make cooking in the city somewhat limiting for me. The other group were not able to come to the farm so I schlepped everything to the city and hosted from there. Forging through a few minor setbacks I ran out of propane halfway through grilling the steaks and I burned instead of toasting the coconut we ended up having a fun night. Oh, I should mention that I also won ‘Worst Book Pick of the Year’. If you’re interested in what it was, private message me. Just in case the author happens upon this post!
Okay, back on topic. I took my camera with me to get the shot but didn’t find the right moment to ask my guests to freeze so I could take way too many photos. However, that should not have been a problem because we didn’t eat it all and I could have taken the shot today. Except, I’m back at the farm and the cake is sitting on my kitchen counter in the city! Sara, if you’re reading this post, put the cake in the fridge…
So there you have it! I’m sharing a banana layer cake recipe that I found on food.com without showing you how yummy it looked after it was frosted. Of course had I taken the photo it would have been sans the toasted coconut because I completely forgot about it after I put it in the oven. It wasn’t until I smelled something sickly sweet burning that I remembered. You will have to take my word that this cake is rich, dense and totally photo worthy!
Banana Layer Cake with Cream Cheese Frosting and Toasted Coconut – source food.com slightly adapted
Preheat oven to 350° F
1 1/2 cups bananas, mashed, ripe
2 teaspoons lemon juice
3 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup butter, softened
2 1/8 cups sugar
3 large eggs
2 teaspoons vanilla
1 1/2 cups buttermilk
Grease and flour 2 – 8” round cake pans
In a small bowl, mix mashed banana with the lemon juice; set aside.
In a medium bowl, mix flour, baking soda and salt; set aside.
In stand mixer, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
Beat in eggs, one at a time, then stir in 2 tsp vanilla.
Beat in the flour mixture alternately with the buttermilk.
Stir in banana mixture.
Pour batter into prepared pans and bake in preheated oven 40 – 45 minutes or until toothpick inserted in center comes out clean.
Cool completely on a cooling rack.
Place coconut on baking sheet and toast in oven until lightly browned – about 5 minutes.
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla
3 1/2 cups icing sugar
Cream the butter and cream cheese until smooth.
Beat in 1 teaspoon vanilla.
Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
Spread over cake then sprinkle with cooled toasted coconut.
THE LOVE: Make sure your bananas are REALLY ripe!
one years ago: I was leaving for Italy with the witches
two years ago: apple tart
Thanks for reading.