Recipe for a Hawaiian Dessert - Banana Coconut Cake?!
Recipe for a Hawaiian Dessert - Banana Coconut Cake?
I went to this luau in hawaii not too long ago. I tried their Banana Coconut cake there and it was so good. I want to try to make it at home. Anyone know of any good Banana Coconut cake recipes? The place I went to go check out the luau was called Paradise Cove (Ko Olina). I made a cake awhile back, but it's nothing compared to what I ate at Paradise Cove.. HELP! I'm craving BANANA COCONUT CAKE!
Answers:
Sounds SO GOOD, I Hope one of this is very close to what you had
SPECIAL BANANA COCONUT CAKE
1 coconut pecan frosting mix
1 c. rolled oats
1/3 c. butter
1/4 tsp. butter flavoring
1/4 tsp. coconut flavoring
4 eggs
2 lg. bananas, mashed
1 c. dairy sour cream
1/4 tsp. banana flavoring
1 supermoist yellow cake mix
Combine frosting mix, oats, butter and butter and coconut flavorings in heavy saucepan. Stir over moderate heat until butter melts and mixture is crumbly. Set aside. Beat eggs in large bowl. Beat in bananas, sour cream, banana flavoring and cake mix. After adding cake mix beat about 4 minutes until light and fluffy.
Spoon half the batter into well greased 10-inch tube pan. Sprinkle 1 cup of the crumbly mixture over the batter mixture. Continue with the batter and crumbly mixtures ending with the crumbly mixture on top. Bake at 350 degrees for 50 minutes. Cool upright in pan. When cool remove to plate, crumbly mixture on top. Freezes well.
BANANA CAKE WITH COCONUT TOPPING
2 very ripe med. bananas, sliced
1/4 c. vegetable oil
1 egg
1 1/2 c. cake flour
2 tbsp. plus 1/2 tsp. granulated sugar, divided
1 tsp. each double acting baking powder, vanilla extract, and imitation butter
flavor
1/2 tsp. baking soda
1 tbsp. plus 1 tsp. shredded coconut
1/2 tsp. ground cinnamon
Preheat oven to 350 degrees. Spray 8 inch round cake pan or 8 x 8 x 2 inch baking pan with non-stick cooking spray; set aside. In medium mixing bowl, combine bananas, oil, and egg, using electric mixer beat until well blended (mixture will contain small lumps of bananas). Beat in flour, 1 tablespoon plus 1 1/2 teaspoon sugar, the baking powder, vanilla, butter flavor, and baking soda; pour into sprayed pan and set aside. In small bowl, combine coconut, remaining 2 teaspoons sugar, and the cinnamon; sprinkle over batter. Bake for 20 to 25 minutes (until a cake tester, inserted in center comes clean). Let cake cool in pan 5 minutes, then remove from pan.
search through the net and find out
Heres a couple you could try, I think you will like the second one best:
Banana Coconut Cake
Ingredients:
? cup Shortening
1 ? cup Sugar
2 Eggs
1 cup Banana -- mashed ripe
1 teaspoon Vanilla extract
2 cup Cake flour
1 teaspoon Baking soda
1 teaspoon Baking powder
? teaspoon Salt
? cup Buttermilk
? cup Pecans -- chopped optional
1 cup Coconut flakes
Butter Cream Frosting:
? cup Shortening
? cup Butter or margarine --
Softened
2 cup Confectioner's sugar
? teaspoon Vanilla extract
? teaspoon Coconut extract
1 dash Salt
? cup Evaporated milk
In a mixing bowl, cream shortening and sugar until fluffy. Add eggs; beat for 2 min. Add bananas and vanilla; beat for 2 min. Combine dry ingredients; add to creamed mixture alternately with buttermilk. Mix well. Stir in pecans if desired. Pour into two greased and floured 9 in. cake pans. Sprinkle each with coconut. Bake at 375 deg. for 25 to 30 min. or until cake tests done; loosely cover with foil during the last 10 min. of baking. Cool in pans 15 min. before removing to a wire rack, coconut side up. In mixing bowl, cream shortening and butter. Add remaining frosting ingredients. Mix on low until combined; beat on high for 5 min. Place one cake layer, coconut side down, on a cake plate; spread with some of the frosting. Top with second layer, coconut side up; frost sides and 1 in. around top edge of cake, leaving coconut center showing.
Banana-Coconut Crunch Cake
Ingredients
1 package cake mix, banana supreme
1 package pudding mix, instant banana
16 ounces fruit cocktail undrained
4 each eggs
1/4 cup oil
1 cup coconut
1/2 cup pecans chopped
1/2 cup brown sugar
------------------------------...
3/4 cup sugar
1/2 cup butter
1/2 cup
1 1/3 cups coconut
Directions
Preheat oven to 350~, grease and flour oblong pan.
For cake, combine cake mix, pudding mix, fruit cocktail with juice, eggs and oil in large bowl. Beat for 4 minutes. Stir in 1 cup coconut. Pour into pan.
Combine pecans and brown sugar in small bowl. Stir until well blended. Sprinkle over batter. Bake at 350~F for 45-50 minutes.
GLAZE: combine sugar, butter and evaporated milk in medium saucepan. Bring to a boil, cook for 2 minutes, stirring occasionally. Remove from heat, stir in 1 1/3 c. coconut, pour over warm cake. Serve warm or at room temp.
If you had given a little better description of how the cake looked and how it tasted. This following cake I am making up as I go along. In fact, working it out in my mind, I may even given it a whirl myself - tomorrow. Yellow cake mix ... bake according to directions ... large can of crushed pineapple dumped in a sauce pan with some cornstarch, Mix well until corn starch is blended. Cook in medium heat until pineapple mixture has thickened. Set aside. Can(s) of white cake frosting. Coconut. Slap a cooled cake round on your serving piece ... spread half or all, if necessary, the pineapple filling. Position second cake layer. Spread remaining pineapple mixture on top of top layer. Ice with the white frosting. Sprinkle liberally with the shredded coconut. Don't know how close this comes to the cake you ate but this one sounds pretty good to me ... even if I just did create it while typing.
Hawaiian Wedding Cake:
1 box of yellow cake mix, moist
1 can crushed pineapple
1 cup flaked coconut
2 Bananas sliced
1 large package Vanilla Pudding
2 containers Cool Whip
Bake cake according to directions in a 13 x 9 inch pan. Poke holes in the top. Drain pineapple, reserving liquid. Slice bananas and place in pineapple juice. Drain. Make Vanilla pudding according to directions, only using 1 1/2 cups milk. Add 1 cup coolwhip to mixture as well as coconut.
To assemble, spoon pineapple on cake. Top with 1/2 of the pudding mixture. Top with sliced bananas and remaining pudding. Top with coolwhip and toasted coconut. Refrigerate until serving.
check out http://sumiram2006.googlepages.com/desse...
It has recipes for quite a few tasty cakes and desserts that can be prepared easily from home ..
"Banana Coconut Cake Recipe"
RECIPE INGREDIENTS
For Cake:
3/4 cup plus 2 tablespoons unsalted butter, at room temperature
1 1/2 cups sugar
3 eggs
1/2 cup buttermilk
1 1/3 cups mashed ripe banana
2 1/2 cups sifted cake flour
1 teaspoon baking powder
3/4 teaspoon salt
3/4 teaspoon baking soda
1/2 cup finely chopped pecans
For Custard:
3/4 cup plus 1 tablespoon unsweetened coconut milk
1 cup whole milk
1/2 cup sugar
1/4 cup cornstarch
4 egg yolks
For Assembly:
3 bananas, peeled and sliced
1/4 cup lemon juice
2 tablespoons sugar
1 cup unsweetened flaked or shredded dried coconut, toasted
FOR CAKE: Preheat an oven to 350 degrees. Butter and flour two 9-inch 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 comes 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.
FOR CUSTARD: Line a rimmed baking sheet with parchment 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 eggs 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.
Preheat an oven to 350 degrees.
TO ASSEMBLE: 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 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.