Banana Nut Coconut Cake
I had to use an extra banana for the cake batter in order to make it moist enough (4 total). I'm not sure whether it was because they had been frozen.
Also, I used 1 cup of brown sugar instead of 1 1/2 white sugar, because my coconut was sweetened.
For some reason, my cakes were fully cooked after 24 minutes. Perhaps it was their thickness.
For the frosting, perhaps again because of the sweetened coconut, I had to cut the sweetness. I added the full amount of icing sugar, but altered the recipe by adding 8oz of light cream cheese. Maybe I was just in the mood for cream cheese frosting, but it was much improved!!! I have added a bit of lemon juice to frosting in the past, and my only regret with this one is not trying that.
All in all, a very moist, dense delicious cake.
Ps: In order to cool the cakes quickly and make them really moist, I stick them in the freezer right after they come out of the oven.
3 users found this review helpful
Sep. 1, 2011