Banana, coconut, cinnamon flavored cake, frosted with lemon, vanilla and coconut icing!

Serves 12

3-4 med.-sized over ripened bananas (the type that you would otherwise throw away)

1/2 c. shredded, sweetened coconut

1/2 c. raw sugar

1 t. salt

3 t. baking soda

1/3 c. corn oil

2 c. all-purpose flour

1 sm. can (5.5 oz.) peach juice

1/2 c. orange juice

1 t. cinnamon

1/2 c. margarine, softened at room temperature

2 c. powdered sugar

couple dashes salt

1 t. vanilla

juice of 1/2 lg. lemon

3-4 drops yellow food coloring

orange juice as needed (2-3 T.)

1/2 c. additional shredded coconut

Place bananas in large mixing bowl and mash till creamy.

Add coconut, sugar, salt, baking soda and corn oil. Stir till well-blended.

Add flour and stir till flour becomes dissolved. Now add peach and orange juices and cinnamon, then stir briskly and quickly till whipped and smooth.

Grease  the insides of 2, 8 inch cake pans (round),  bottoms and sides. Add a small amount of flour, to each pan. Rotate pans to thoroughly coat with flour, then discard excess flour that doesn’t stick to pan.

Pour cake batter equally into the 2 pans. Pound pans on counter top to even out the batter. bake in preheated 350 degree oven for 30-35 minutes. Test by inserting toothpick in center. If it comes out clean, it’s done. Remove from oven and place on wire racks for 10 minutes.

Run table knife around edges of pan, between cake and pan. Invert onto rack or hand, then place right side up on rack. Cool completely.

To make frosting: Place margarine, powdered sugar and salt in mixing bowl. Stir and mash till smooth and creamy.

Add vanilla, lemon juice and food coloring, then enough orange juice to reach desired consistency when stirred. Add coconut and stir well till evenly dispersed.

Place 1 cake rounded side up on plate. Frost with 1/3 of the frosting. Place second cake rounded side up on top of the first. Frost entire cake with remaining frosting, starting with the sides and ending with the top. Refrigerate and serve cold.

Notes: This delicious cake is perfect for special occasions.

Make sure bananas are very ripe for best texture and flavor results.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

CHEF DAVIES-TIGHT™. AFC Private Reserve™. THE ANIMAL-FREE CHEF™. The Animal-Free Chef Prime Content™. ANIMAL-FREE SOUS-CHEF™. Animal-Free Sous-Chef Prime Content™. ANIMAL-FAT-FREE CHEF™. Fat-Free Chef Prime Content™. AFC GLOBAL PLANTS™. THE TOOTHLESS CHEF™. WORD WARRIOR DAVIES-TIGHT™. Word Warrior Premium Content™. HAPPY WHITE HORSE™. Happy White Horse Premium Content™. SHARON ON THE NEWS™. SHARON'S FAMOUS LITTLE BOOKS™. SHARON'S BOOK OF PROSE™. CHALLENGED BY HANDICAP™. BIRTH OF A SEED™. LOCAL UNION 141™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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