Description
Tropical paradise meets dessert bliss in this Banana, Coconut & Lime Cake. Creamy banana layers kissed with zesty lime and toasted coconut create a refreshing escape that whisks you to island paradise with each delectable slice.
Ingredients
Scale
Main Ingredients:
- 4 bananas
- 2 eggs
- 120 grams (4.2 ounces) granulated sugar
- 30 grams (1.1 ounces) muscovado sugar
- 130 grams (4.6 ounces) flour
- 70 grams (2.5 ounces) grated coconut
Leavening and Fat Components:
- 5 grams (0.2 ounces) baking powder
- 40 grams (1.4 ounces) neutral oil
- 80 grams (2.8 ounces) melted butter
Citrus Flavoring:
- Zest and juice of 2 limes
Instructions
- Preheat the oven to 150°C (300°F), ensuring the rack is positioned in the center for even baking.
- Whisk eggs in a large mixing bowl, incorporating granulated and muscovado sugars along with freshly grated lime zest until the mixture becomes light, airy, and develops a pale, foamy texture.
- Mash three ripe bananas thoroughly and fold them into the egg mixture, creating a smooth, fragrant base.
- Incorporate vegetable oil and melted butter into the banana mixture, stirring until completely integrated and silky.
- In a separate bowl, sift together all-purpose flour and baking powder, then gently fold in toasted coconut flakes, ensuring even distribution of ingredients.
- Gradually blend the dry ingredients into the wet banana mixture, using a spatula to create a uniform, lump-free batter.
- Prepare a cake tin by lining it with parchment paper or greasing and dusting with flour to prevent sticking.
- Transfer the batter into the prepared cake tin, smoothing the top with a spatula for an even surface.
- Sprinkle additional toasted coconut over the batter and arrange banana halves dipped in fresh lime juice on top for decorative flair.
- Bake in the preheated oven for approximately 55 minutes, checking doneness by inserting a knife or skewer into the center – it should emerge clean and dry.
- Allow the cake to rest in the tin for 5 minutes to stabilize its structure.
- Carefully transfer the cake to a wire cooling rack, letting it cool completely before serving to ensure optimal texture and flavor development.
Notes
- Tropical Twist: This cake blends sweet bananas, zesty lime, and toasted coconut for a vibrant, island-inspired dessert that bursts with flavor.
- Temperature Precision: Maintain a low, steady oven temperature to ensure even baking and prevent the cake from drying out or burning.
- Banana Ripeness Matters: Use overripe bananas for maximum sweetness and a more intense fruit flavor in the cake.
- Coconut Enhancement: Toasting coconut before adding to the batter intensifies its nutty aroma and adds a delightful crunch to each bite.
- Make-Ahead Friendly: The cake stays moist for several days when stored in an airtight container at room temperature, making it perfect for advanced preparation.
- Serving Suggestion: Enjoy slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Caribbean
Nutrition
- Serving Size: 8
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 120 mg
- Fat: 20 g
- Saturated Fat: 14 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 65 mg