The Ripe banana gives this wonderful sweet taste with the carrots. The Coconut cream also gives a very deep creaminess to the cake and the cream cheese frosting gives this slight tanginess to the cake as a whole.
Yields: Makes 8 to 12 Servings
Ingredients:
- 2 1/3 cups All-purpose flour
- 1 cup Sweetened flaked coconut
- 1 cup Macadamia nuts
- ¾ cup Chopped crystallized ginger
- 1 tbsp. Ground cinnamon
- ½ tsp. Ground nutmeg
- 2 ½ tsps. Baking powder
- 1 tsp. Salt
- ½ tsp. Baking soda
- 2 cups Sugar
- 1 cup Coconut oil or vegetable oil
- 4 large Eggs
- 2 tsps. Vanilla extract
- 2 cups Grated carrots
- 3 ripe Bananas, mashed *leave it a bit chunky
To make the Frosting:
- 4 8oz. Cream cheese packages, softened
- 2 sticks Unsalted butter, softened
- 3 cups Powdered sugar
- 1 ½ cup of Canned sweetened cream of coconut
- 1 ½ tsps. Vanilla extract
- ¾ tsp. Coconut extract
Method of Preparation:
1. Preheat the oven to 350°F.
2. Butter three 9” diameter cake pans with 1 ½ inch high sides. Line the bottom of the pans with parchment paper.
3. In a food processor, Combine the flour, coconut, nuts, and ginger and process them until the nuts are finely chopped then transfer them to a bowl.
4. In the bowl. Add the remaining cups of flour, cinnamon, salt, baking powder, and baking soda. Mix to combine.
5. Using another bowl, add in the sugar, oil and eggs. But you have to add the eggs 1 at a time. Beating the mixture well before adding the next. Add the vanilla and mix. Beat in
the flour mixture and stir in the coconut & macadamia mixture. Then the carrots and mashed bananas.
6. Divide the batter among the pans. Bake them for at least 30 minutes or until the toothpick test comes out clean. Cool the cakes for at least 15 minutes. Use a knife and run it around the pan to loosen the cakes. Turn the cakes onto racks (or plates if you don’t have racks) and allow them to cool completely.
To make the frosting:
7. While waiting for the cake to cool. In a bowl beat the cream cheese and butter until they are smooth. Beat in the powdered sugar, then the coconut cream and both extracts. Chill for 30 minutes or until they are firm enough to spread.
8. In a plate. Using the 1st cake layer, place it face up on the platter. Spread a thin layer of the frosting on top of the 1st layer. Then top the 2nd layer do the same thing with the 1st layer. With the 3rd and last layer put it on top and press it down slightly to “stick” them together. Spread a thin layer of the frosting over the cake. Then chill the cake and frosting for 1 hour.
9. With the remaining frosting coat the entire cake and chill again. Serve!
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