Banana Coconut Crunch Cake Recipe

Posted by
Rate It!
Banana Coconut Crunch Cake
Add your photo!
Ingredients
19
Count
Nutrition
775
Calories
Comments Print recipe

Ingredients:

Directions:

  1. Make cake layer: Preheat oven to 350°F. Butter an 8-inch square, 2-inch deep baking pan and line bottom with wax paper. Butter paper and dust with flour, knocking out excess flour.
  2. On a baking sheet toast coconut in the middle of the oven, stirring once, until golden, about 6 minutes.
  3. Into a bowl sift together flour, baking soda, baking powder, and salt. In a small bowl whisk together eggs, bananas, crème fraîche or sour cream, and vanilla.
  4. In a bowl of a standing electric mixer beat together butter and sugar until light and fluffy. Beat in flour and egg mixtures alternately, beginning and ending with flour mixture and beating after each addition until batter is smooth, and fold in coconut.
  5. Turn batter into pan, smoothing top, and bake in middle of oven until a tester inserted into center comes out clean, about 30 minutes. Cool cake in pan on rack 10 minutes. Run a thin knife around edges of pan and invert cake onto rack. Remove wax paper carefully and cool cake completely. Cake layer may be made 3 days ahead and chilled, wrapped in plastic wrap and foil.
  6. Make syrup: In a small saucepan bring water and sugar to a boil over moderate heat, stirring until sugar is dissolved, and simmer 1 minute. Stir in rum and simmer 1 minute. Cool syrup completely. Syrup may be made 3 days ahead and chilled, covered.
  7. Make frosting: In a bowl with an electric mixer beat together cream cheese and butter until light and fluffy. Add confectioners' sugar, 1/2 cup at a time, beating well after each addition, and beat in vanilla and pinch salt. In a food processor coarsely grind banana chips and stir into frosting.
  8. With serrated knife halve cake layer horizontally and with pastry brush dab cut sides with rum syrup, using it all. Spread half of frosting on cut side of bottom layer and arrange top layer, cut side down, on frosting. Spread remaining frosting on top of cake. Cake may be assembled 3 hours ahead and chilled, covered with an overturned bowl or in a cake keeper.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 774.64 Kcal (3243 kJ)
Calories from fat 320 Kcal
% Daily Value*
Total Fat 35.56g 55%
Cholesterol 150.28mg 50%
Sodium 309.25mg 13%
Potassium 216.31mg 5%
Total Carbs 106.98g 36%
Sugars 82.5g 330%
Dietary Fiber 1.34g 5%
Protein 7.14g 14%
Vitamin C 1.7mg 3%
Vitamin A 0.2mg 7%
Iron 2.1mg 12%
Calcium 72mg 7%
Amount Per 100 g
Calories 341.48 Kcal (1430 kJ)
Calories from fat 141.06 Kcal
% Daily Value*
Total Fat 15.67g 55%
Cholesterol 66.25mg 50%
Sodium 136.32mg 13%
Potassium 95.35mg 5%
Total Carbs 47.16g 36%
Sugars 36.37g 330%
Dietary Fiber 0.59g 5%
Protein 3.15g 14%
Vitamin C 0.7mg 3%
Vitamin A 0.1mg 7%
Iron 0.9mg 12%
Calcium 31.7mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 18.2
    Points
  • 21
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top