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Nutrition Facts
Serving Size 1 (223g) Recipe makes 8 servings
Calories 674
Calories from Fat 285		(42%)
Amount Per Serving		%DV
	Total Fat 31.8g	48%
	Saturated Fat 20.2g	100%
	Monounsaturated Fat 7.9g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.0g
Cholesterol 130mg		43%
Sodium 220mg		9%
Potassium 308mg		8%
Total Carbohydrate 92.7g		30%
	Dietary Fiber 2.6g	10%
	Sugars 62.1g
Protein 8.4g		16%
detailed view... how is this calculated?

Banana, Lime and Coconut Cake (Australia)

Recipe #370976 | 1¼ hours | 20 min prep

⁽³⁾ RATE IT NOW Print Recipe

By: Sydney Mike
May 8, 2009

This recipe was found at www.sydneymarkets.com.au & is posted here for the Zaar World Tour 5. [NOTE: The recipe was edited on 17 May as per Tinkerbell's review!}

SERVES 8 (change servings and units)

Ingredients

FOR THE CAKE

2 large eggs
1 lime, zest of, minced
1 tablespoon lime juice
1/2 cup buttermilk
3 bananas (large, very ripe, mashed)
3/4 cup unsalted butter, room temperature
1 1/2 cups granulated sugar
2 cups all-purpose flour
1/2 teaspoon baking soda
2/3 cup shredded coconut

FOR THE ICING

1 (8 ounce) package cream cheese, reduced fat, room temperature
1 cup powdered sugar, sifted

Directions

1
FOR THE CAKE: Preheat oven to 350 degrees F, then grease a 9-inch springform pan & line it with parchment paper.
2
In a medium bowl, combine eggs, zest, lime juice, buttermilk & mashed bananas, then whisk together until well combined. Set aside.
3
In a large bowl, using an electric mixer, beat together the butter & sugar until light & fluffy.
4
Add banana mixture & beat on low until combined.
5
In another bowl, whisk together the flour & baking soda, then add this to the banana/buttermilk mixture, whisking until well combined.
6
With a large metal spoon, gently fold in only half of the coconut untl just combined.
7
Spoon the batter into the prepared springform pan & bake for 50 minutes or until golden & a skewer inserted in the center comes out clean.
8
Cool in the pan for 5 minutes, then remove the springform sides before transferring the cake to a wire rack to cool completely.
9
Meanwhile, in a pan over medium heat, toast the remaining 1/3 cup of shredded coconut, stirring constantly, until golden in color, then remove from the heat.
10
FOR THE ICING: In a bowl & using an electric mixer, combine the cream cheese & powdered sugar, & beat until smooth.
11
Spread over the cake, then sprinkle with the toasted coconut before slicing & serving.

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Browse similar recipes by category

Course > Desserts > Cakes
Main Ingredient > Eggs/Dairy
Main Ingredient > Fruit
Cuisine > Oceania > Australian
Preparation > Time to Make > < 4 hours
Dietary > Vegetarian
Dietary > Low in... > Low Sodium

Featured Reviews for This Recipe

From: BarbryT

On Aug 24, 2009

Utterly scrumptious! Moist, slightly chewy from the coconut, sweet and tart from the lime frosting. I would have been happy with it without the frosting--it is plenty moist--as more of a coffeecake, but the frosting put it way over the top! I garnished with both the toasted coconut and a second lime's grated peel. Also, I mixed the rest of the first lime's juice (about 2 T) into the frosting so it was nicely tart and flavorful. I can't recommend this highly enough!

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From: Leah's Kitchen

On May 20, 2009

Very good!! I really like the banana in it, it keeps it so moist and soft. I love the lime too, even added some zest to the batter and also some juice and zest to the icing. Thanks for posting this Sydney! Made for ZWT5

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From: **Tinkerbell**

On May 17, 2009

As soon as I saw this cake I knew I had to make it! I just had to wait til the bananas were ready. I followed the instructions exactly, except where it said to add 1/2 cup of baking soda. I think it's just a typo & I had excellent results using only 1/2 teaspoon of soda. The end result was a deliciously moist, single-layer cake with an exciting combination of flavors. How can you go wrong with banana cake or the lime & coconut combo? So why NOT put them all together! Much less guilt this way! This is a must try for anyone that likes banana bread, as that is the prominent flavor. The citrus is a little added kick & the coconut keeps the cake moist & adds a nice texture. I think I would consider flavoring the cream cheese frosting next time, with lime zest maybe. This time I added a few drops of neon green food coloring, just for fun. We'll be making this cake again & again! Thanks for posting it, Syd! Made & enjoyed for Zaar World Tour 5 - Ali Baba's Babes.