Ingredients

The following ingredients have 10 Servings
  • 2 3/4 cups cake flour
  • 1 tablespoon baking soda
  • 1 pinch salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 eggs
  • 4 ripe bananas, mashed well
  • 2/3 cup buttermilk
  • 8 ounces cream cheese, softened
  • 4 tablespoons unsalted butter, softened
  • 3 1/2 cups powdered sugar, sifted
  • 2 teaspoons milk
  • 1 teaspoon vanilla extract
  • 1 3/4 cups sweetened flaked coconut

Instruction

  • FOR THE CAKE: Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans; set aside.
  • In a small bowl, sift together flour, baking soda, and salt.
  • In a large bowl, cream butter with a mixer on high speed for about a minute. Gradually add brown and granulated sugars and mix until light and fluffy, about 3-4 minutes.
  • Add eggs one at a time, beating well after each addition. Mix in the bananas.
  • Add flour mixture alternately with the buttermilk, beginning and ending with the flour mixture. Pour batter into prepared pans and smooth tops with a spatula.
  • Bake for 25-30 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove from the oven; cool in the pans for 10 minutes before turning onto cake racks. Cool completely before frosting.
  • FOR THE FROSTING: Beat together the cream cheese and butter in a large bowl with a mixer on high speed until well combined, about 1-2 minutes.
  • Gradually incorporate powdered sugar, then beat until fluffy, about 3-4 minutes.
  • Add milk and vanilla extract and mix well. Fold in coconut by hand. Fill and frost cake; garnish with toasted coconut, if desired.