Oktoberfest in Germany begins Saturday, September 22, 2012, and ends Sunday, October 7, 2012...

Friday, July 1, 2011

Banana Rum Coconut Layer Cake

You know how you save the best for last..?    Like when you are enjoying a nice prime rib and you sort of cut each delicious morsel from the sides and eventually what is left is the perfect center piece – the last bite of a wonderful meal…      Well, that’s where we’re at now.   I had two really ripe bananas left, and I had to do something special with them so here it is … my best banana recipe.  My inspiration comes from one of the best baking books ever  “The Modern Baker”  by Nick Malgieri.   For the most part, I followed his recipe but used a food processor for the wet mix.   I also added a scoch more butter and maybe more than a scoch more rum, and added coconut to the batter.…    The end result was a heavenly creation of moist dense cake cradled in layers of the lightest of toppings – whipped cream, whisked up with nothing more than sugar and rum, then gently pressed with coconut up the sides and over the top.   Seriously, give this one a try and let me know what you think.   This is my adaptation…

Banana Rum Coconut Layer Cake

Ingredients:

2 1/3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 ¾ cups butter (softened)
1 cup firmly packed dark brown sugar
1 teaspoon pure vanilla extract
3 large eggs
2  medium to large very ripe bananas
2/3 cup milk
3 Tablespoons dark Rum
1 cup of sweetened shredded coconut – I use Bakers Angel flake

Lightly butter or oil the bottom and sides of two 9 inch round cake pans.  If your pans do not have a stick free coating, line the bottom of each with a round cutout of parchment paper.

Set rack in middle of oven and pre-heat oven to 350 degrees F.

You will need two bowls.   One for the dry and one for the wet  ( I used a food processor for the wet).

Using your large bowl, add the flour, baking powder, baking soda, and salt.    Dry whisk to evenly mix the leaveners.   Set aside.

In a food processor place peeled and broken bananas.  Next, add the butter, brown sugar, vanilla, eggs, milk, and rum.   Cover and run on high for 2 minutes.  

  
Pour the wet mixture over the dry, and add the coconut.   Using an electric mixer, on low speed, mix until well incorporated. 

  
Then, using a large spoon scrape down the sides and lift the bottom to insure all is mixed and smooth.


Evenly distribute between both pans.   Next, using a fork smooth out the batter evenly. 


Place pans in the oven and bake the layers until they are well risen and deep golden, and feel firm when pressed in the center with a fingertip – 25 to 30 minutes.


Cool the layers in the pans on rack for 5 minutes, then unmold and place on parchment paper over rack to continue the cooling process.  The best way is to invert the pan over the parchment paper and gently tap around edges and then middle.  The cake should easily release.




Whipped Cream Topping

Ingredients:

1 pint heavy whipping cream
1/3 cup granulated sugar
1 teaspoon vanilla
2 Tablespoons dark rum
2 cups sweetened shredded coconut – I use Baker’s Angel flake

When the layers are cool enough, whip the cream with the sugar, vanilla, and rum. 

    
Place one of the cake layers on a platter and spread it with a little less than half the whipped cream mixture.  


Invert the second layer onto the cream so that the smooth bottom of the layer is on top.


Spread the remaining cream all over the outside of the cake and press the coconut against the side of the cake to adhere.  Scatter more coconut over the top of the cake and use a spatula to gently sweep across the coconut to make it even.



                                              Enjoy !!!

 










Storage:   Keep the cake refrigerated or the whipped cream might melt.   


Here is a link for the cookbook:

2 comments:

  1. Seriously? Why don't you open a bake shop? Or a cupcake shop where you share these creations with a wider audience? My mouth is watering a little...

    ReplyDelete
  2. Thank you so much! I appreciate the encouragement. Seriously, if I could make a cake like this anyone could. That is why I am writing this blog. Try it out and let me know how it works out for you – and check out the contest. ~~Kerrie

    ReplyDelete