Banana Bandit
Banana Bandit
Art Print

Buy at






Tiered Discount Banner - 125X125 

WB01419_1.gif (1881 bytes)

La Belle Cuisine - More Cake Recipes

WB01419_1.gif (1881 bytes)

Fine Cuisine with Art Infusion

To cook is to create. And to create well...
is an act of integrity, and faith."


Banana Coconut Cake



Sur La Table_Brand_468x60
Sur La Table - Free Shipping on Select Items

"I feel the end approaching.
Quick, bring me my dessert, coffee and liqueur."
- Pierette, great-aunt of Anthelme Brillat-Savarin

Recipe of the Day Categories:

 WB01507_.gif (1247 bytes)  Recipe Home

 wb01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Recipe Search  

 WB01507_.gif (1247 bytes)  Appetizers

 WB01507_.gif (1247 bytes)  Beef

 WB01507_.gif (1247 bytes)  Beverage

 WB01507_.gif (1247 bytes)  Bread

 WB01507_.gif (1247 bytes)  Breakfast

 WB01507_.gif (1247 bytes)  Cake

 WB01507_.gif (1247 bytes)  Chocolate

 WB01507_.gif (1247 bytes)  Cookies

 WB01507_.gif (1247 bytes)  Fish

 WB01507_.gif (1247 bytes)  Fruit

 WB01507_.gif (1247 bytes)  Main Dish

 WB01507_.gif (1247 bytes)  Pasta

 WB01507_.gif (1247 bytes)  Pies

 WB01507_.gif (1247 bytes)  Pork

 WB01507_.gif (1247 bytes)  Poultry

 WB01507_.gif (1247 bytes)  Salad

 WB01507_.gif (1247 bytes)  Seafood

 WB01507_.gif (1247 bytes)  Side Dish

 WB01507_.gif (1247 bytes)  Soup

 WB01507_.gif (1247 bytes)  Vegetable

 WB01507_.gif (1247 bytes)  Surprise!


[Flag Campaign icon]






Banana Palm
Banana Palm
Art Print

Buy at

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!


Coconut Palm Trees on Key in San Blas Islands, Panama
Coconut Palm Trees on Key in San Blas Islands, Panama
Photographic Print

Maiquez, Alfredo
Buy at


La Belle Cuisine


Banana Coconut Cake
Cantina: The Best of
Casual Mexican Cooking

by Susan Feniger and Mary Sue Milliken, 1996,
Weldon Owen, Inc. Sunset Publishing Corp.

Rare and Out of Print Books Alibris

“Sweet bananas are grown predominantly along the Gulf Coast, where
they are frequently cooked with butter and sugar and then flambéed.
This extra-moist cake combines them with coconut, a favorite ingredient
in Mexican candies. Look for wide shards of flaked coconut in health
food stores.”

Makes one 9-inch (23-cm) cake; serves 8

3/4 cup (6 oz/185 g) plus 2 tablespoons unsalted
butter, at room temperature
1 1/2 cups (12 oz/375 g) sugar
3 eggs
1/2 cup (4 fl oz/125 ml) buttermilk
1 1/3 cups (11 oz/345 g) mashed ripe banana
2 1/2 cups (7 1/2 oz/235 g) sifted cake
(soft-wheat) flour
1 teaspoon baking powder
3/4 teaspoon salt
3/4 teaspoon baking soda
(bicarbonate of soda)
1/2 cup (2 oz/60 g) finely
chopped pecans

Coconut Custard
3/4 cup (6 fl oz/180 ml) plus 1 tablespoon
unsweetened coconut milk
1 cup (8 fl oz/250 ml) whole milk
1/2 cup (4 oz/125 g) sugar
1/4 cup (1 oz/30 g) cornstarch (cornflour)
4 egg yolks

To assemble cake
3 bananas, peeled and sliced
1/4 cup (2 fl oz/60 ml) lemon juice
2 tablespoons sugar
1 cup (4 oz/125 g) unsweetened flaked or
shredded dried coconut, toasted

Preheat an oven to 350 degrees F (180 degrees C). Butter and flour two 9-inch (23-cm) round cake pans. To make the cake, in a large bowl and using an electric mixer set on medium speed, beat together the butter and sugar until light and fluffy, about 10 minutes. Beat in the eggs, one at a time. Continue beating until very light and fluffy, about 10 minutes longer. Mix
in the buttermilk and mashed banana.
In a separate bowl, sift together the flour, baking powder, salt and baking soda. Add the flour mixture to the butter mixture and beat on low speed just until moistened. Increase the speed to medium and beat for 1 minute. Then, using a wooden spoon, fold in the pecans.
Pour the batter into the prepared pans, dividing it evenly. Bake until a toothpick inserted into the center come out clean, 25-35 minutes. Transfer
to racks and let cool in pans for 5 minutes, then invert the cakes onto the racks to cool completely.
Meanwhile, make the custard: Line a rimmed baking sheet with parchment (baking) paper or plastic wrap and set aside. In a heavy saucepan, combine the coconut milk and whole milk and bring to a boil. Remove from the heat and set aside. In a bowl, stir together the sugar and cornstarch. Add the egg yolks and stir briskly until blended. Whisk half of the hot milk into the
sugar-yolk mixture to temper it, then whisk the sugar-yolk mixture into the remaining hot milk in the saucepan. Place over medium heat and cook, stirring constantly, until smooth and thick, 3-4 minutes. Spread the custard on the prepared baking sheet; cover with a sheet of parchment paper or plastic wrap to prevent a skin from forming. Refrigerate until cool.
To assemble the cake, in a bowl, toss the banana slices with the lemon
juice and sugar. Trim the top of a cake layer so that it is level and place on
a serving plate. Spread with a thin layer of the custard, arrange the banana slices on top, and then spread a thin layer of the custard over the bananas. Place the second cake layer on top, bottom down, and spread the top with the remaining custard. Garnish with the coconut, mounding it on top.
Serve at once or cover and refrigerate for up to 24 hours.

Featured Archive Recipe:
Chocolate Banana Foster Cake with
Orange Foster Caramel Sauce

Index - Cake Recipe Archives
Cake Fillings and Frostings
Daily Recipe Index
Recipe Archives Index
Recipe Search

WB01419_1.gif (1881 bytes)

WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country  WB01507_.gif (516 bytes) Features  WB01507_.gif (516 bytes) Chefs  WB01507_.gif (516 bytes) Food Quotes  WB01507_.gif (516 bytes) Gift Gallery  WB01507_.gif (516 bytes) Favorites
WB01507_.gif (516 bytes) Basics  WB01507_.gif (516 bytes) Recipe Archives  WB01507_.gif (516 bytes) Links  WB01507_.gif (516 bytes) Guestbook   WB01507_.gif (516 bytes) What's New

LinkShare-Get Your Share!

Webmaster Michele W. Gerhard
Copyright © 1999-2010 Crossroads International.  All rights reserved.
Some graphics copyright
Revised: May 05, 2010.