Short & Sweet; Banana Coconut Cake
Lemonade, the cafe/lunch counter, is one of my favorite spots. They make salad look so darn good. I’m pretty proud of myself and my choices up until I hit the register. That’s where they get me. Those refrigerated glass boxes are strategically placed and packed with sweets and treats aka my kryptonite. Macarons, cupcakes and blondies fill the shelves, but my favorite is spinning in the well lit display case. It’s the layered banana cake. The bananas taste fresh. The cake is always moist and the frosting is slightly tart creamy cheesy goodness. I order it almost every time. I’m so in love with this slice of heaven that I decided to make my own version, tricked out of course.
The recipe is pretty short and simple. The yummy is in the frosting. I start with a standard box of cake mix. I follow the directions. Once the cake is baked, I let it cool completely, take a serrated knife and split it lengthwise. To make the frosting, you’ll need cream cheese, butter, vanilla, powdered sugar and unsweetened coconut.
1 box of vanilla, white, lemon or yellow cake mix (follow directions on box)
2 packages cream cheese
1 stick of unsalted butter
1 1/2 cups powdered sugar
pinch of salt
2 bananas (sliced)
2 cups unsweetened coconut shreds
Bake cake. Let cool.
In large bowl, add softened cream cheese and softened butter. Mix with mixer until fully incorporated. Add vanilla and pitch and salt. Mix Well. Add confectioners/powdered sugar. Incorporate all of sugar. Add more if you like it extra sweet.
Split cake in half. Add Cream cheese frosting mixture to the cake. Spread. Add sliced bananas. Place top of cake on. Frost cake.