Description
Sultry Caribbean-inspired banana, coconut & lime cake balances sweet tropical notes with tangy citrus undertones. Moist crumb and creamy frosting invite you to savor complex flavor profiles from island-inspired ingredients.
Ingredients
Scale
- 4 bananas
- 2 eggs
- 120 grams (4.2 oz) granulated sugar
- 30 grams (1.1 oz) muscovado sugar
- 130 grams (4.6 oz) flour
- 70 grams (2.5 oz) grated coconut
- 40 grams (1.4 oz) neutral oil
- 80 grams (2.8 oz) melted butter
- 5 grams (0.2 oz) baking powder
- 2 limes (zest and juice)
Instructions
- Preparation: Position oven rack centrally and warm to 150°C (300°F), creating ideal baking conditions for a moist, delectable cake.
- Wet Mixture Creation: Whisk eggs with granulated and muscovado sugars, integrating lime zest until the concoction transforms into a light, ethereal foam that hints at the cake’s impending deliciousness.
- Banana Integration: Thoroughly mash ripe bananas and fold into the egg mixture, creating a smooth, aromatic foundation that promises rich, tropical flavors.
- Liquid Components: Blend vegetable oil and melted butter into the banana mixture, stirring until the texture becomes uniformly silky and well-incorporated.
- Dry Ingredient Combination: Sift flour and baking powder together, gently folding in toasted coconut flakes to ensure a harmonious distribution of dry ingredients throughout the batter.
- Batter Finalization: Gradually merge dry ingredients with the banana mixture, using a spatula to create a seamless, lump-free batter that promises a tender crumb.
- Baking Preparation: Line a cake tin with parchment paper or generously grease and flour to guarantee easy cake release and prevent unwanted sticking.
- Decorative Touches: Pour batter into the prepared tin, smoothing the surface and adorning with additional toasted coconut and banana halves delicately dipped in lime juice.
- Baking Process: Place in preheated oven and bake for approximately 55 minutes, verifying doneness by inserting a knife that emerges clean and dry.
- Cooling and Serving: Rest cake in the tin for 5 minutes, then transfer to a wire rack, allowing complete cooling to optimize texture and intensify the cake’s complex flavor profile.
Notes
- Banana Ripeness Matters: Use overripe bananas with dark brown spots for maximum sweetness and deeper flavor intensity.
- Toasting Coconut Tip: Carefully toast coconut flakes in a dry skillet until golden brown to enhance nutty undertones and prevent burning.
- Zest Technique: Grate lime zest gently to capture essential oils without including bitter white pith underneath.
- Temperature Precision: Maintain consistent oven temperature to ensure even baking and prevent dry edges or undercooked center.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Caribbean
Nutrition
- Serving Size: 9
- Calories: 251
- Sugar: 16 g
- Sodium: 103 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 65 mg