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Banana Cake, Lemon Coconut (D, TNT)
Source: Australian Women's Weekly
Yield: 1 20cm round cake

125g unsalted butter, softened
1/2 cup (125g) caster sugar
2 eggs, lightly beaten
1 teaspoon vanilla essence
4 ripe bananas, mashed
1 teaspoon bicarbonate of soda
1/2 cup (125ml) milk
1 cup self-raising flour (160g), sifted
1 cup (140g) wholemeal self-raising flour, sifted

125g unsalted butter, softened
3/4 cup (90g) icing sugar
1 tablespoon lemon juice
1/4 cup flaked coconut (or flaked almonds or other chopped nuts), toasted

Preheat the oven to 180°C. Lightly grease and line a 20cm round cake tin with baking paper.

Cream the butter and sugar in a medium bowl until light and fluffy. Add the eggs one at a time beating thoroughly after each addition. Add the vanilla and banana and beat until combined.

Add the bicarbonate soda to the milk and fold the flours and the milk into the butter mixture in batches until combined. Spoon into the prepared tin and bake for 1 hour or until a skewer comes out clean.

Allow the cake to sit for 10 minutes before turning out onto a wire rack to cool.

For the frosting, beat the butter, icing sugar and lemon juice until smooth and creamy. Spread over the cooled cake and sprinkle with toasted coconut.

Posted by Linda Gold

Nutritional Info Per Serving: N/A